Sorry I have been MIA lately – and will continue to be for another couple of weeks. We are off on a camping adventure! So I’ve decided to release this most magnificent of magnificent recipes to keep your inspiration flowing 😉
It has a macadamia base: macadamias are absolutely gorgeous and probably my favourite nut. I don’t know why I don’t use them more often….oh yes I do…they’re quite expensive!
Anyhow these “pots” are little treasures. Chocolate and raspberries are made to go together. Like…I can’t think of a single analogy? What goes together? Salt and pepper? Or are they opposites?
I better stick with recipes.
Try these. That’s all I have to say. They are gorgeous 😛
This recipe made 12 mini muffin tray size “pots” and 2 large muffin size ones. You could easily make 6 muffin sized pots. Or make one large one and slice it into wedges with a knife like a cheesecake.
1 cup raw unsalted macadamias
7 pitted medjool dates
1 dessertspoon raw cacao
1 tsp vanilla extract
1 cup rasberries
1 dessertspoon rice syrup
1/4 cup cacao
1/4 cup coconut cream (not the water, just the top creamy part)
1/4 cup rice syrup
6 pitted medjool dates
Blend the macadamias in a food processor until fine and add remaining base ingredients. It should be quite soft and fudgey. Spoon into mini muffin trays or your pot of choice and press down firmly. Place indentation in the base to allow the filling to sit in a crevasse. Refrigerate.
Blend the raspberries and rice syrup together and add a spoonful onto each base. Freeze (the ganache will cover the filling much more easily if cold/frozen)
Blend all ganache ingredients together to form a rich mousse consistency. Add to the top of your rasperry pots and refrigerate until ready to eat! You can also serve straight away if desired.
Absolutely heavenly. And quite rich! Beware!