|Serve this raw chocolate dessert for Valentine's Day!|
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Rich and Decadent
Raw desserts can be very rich and decadent. And while I wouldn't eat this every day, it makes a lovely Valentine's day dessert. A little goes a long way so serve it in a small ramekin with some fresh raspberries.
Similar to Chocolate Icing
This started out as the icing for the vegan chocolate cupcakes I posted yesterday. If you are making this for icing, you'll want to use a little less liquid and proportionally more coconut oil so it stiffens up better. As a pudding, I made it a bit softer and richer, by adding a touch of raw agave.
|Raw cashews, dates, agave nectar, cacao and coconut oil.|
Raw Vegan, Gluten Free
[makes 4 small servings]
1 cup cashews, soaked 6 hours or overnight
4 Medjool dates, soaked 6 hours or overnight (save soak water)
1/4 cup reserved soak water, or a little more
1 teaspoon vanilla
2 tablespoons raw cacao
2 tablespoons raw agave nectar
2 to 4 packets stevia extract, or to taste
2 tablespoons unrefined, cold pressed, virgin coconut oil, softened
Rinse cashews and drain well. Place in a Vitamix or other high speed blender.
Drain dates but reserve soak water. Place dates, 1/4 cup of soak water, vanilla, cacao, agave nectar, stevia and coconut oil in the blender and process until very smooth, scraping down the sides and stirring frequently. Add a touch more soak water only if needed.
|This cannot be made with a regular blender and requires a high speed blender such as a Vitamix or Blendtec.|
Once smooth, place in 4 small ramekins or glasses and refrigerate. If refrigerating for more than a few hours, cover with plastic wrap. Serve with raspberries.
Per serving: 317 calories, 19.5 g fat, 8.5 g saturated fat, 0 mg cholesterol, 5.5 g protein, 36.5 g carbohydrates and 4 g dietary fiber.
Happy Valentine's Day!