New You Marzipan Bar
13th April 2015
New You Buckwheat Pudding
13th April 2015
Ingredients
Base
- 1/4 cup maple syrup
- 1/4 cup organic virgin coconut oil
- 8 prunes
- 1/4 cup cacao powde
- 2 cup Almonds or Walnuts or mixed nuts Ground and must be raw.
Filling
- 1 cup raw cashews Soaked ( a minimum of 6 hours but overnights best with a teaspoon of maple syrup )
- 1/2 cup prunes
- 500 g frozen Berries
- 1 cup cherries Roughly chopped
- 2 cups coconut shredded
- 1/2 cup maple syrup
- 1/4 cup Beetroot Juice
Toppings
- 1/2 cup cacao powder
- 2/3 cup organic virgin coconut oil
- 1/4 cup maple syrup
Servings:
Instructions
Base
- Blend the nuts until they are chopped finely. Should take about 20 secs.
- Add cacao, prunes , melted coconut oil and maple syrup and work into a doughy texture - if its sludgy or wet grind some more nuts and add until its quite doughy.
- Press into a greased tin ( use coconut oil) and make sure its really flat and well pressed- If you need more to cover the tin base then make more (depends on the size your making it).
- Freeze for a minimum of four hours then move on.
Filling
- Blend everything except for coconut and cherries. Puree until smooth and creamy.
- Them remove place in a bowl and add the chopped cherries and shredded coconut.
- Mix by hand- remove the base from the freezer and pour the mixture over the base try to keep it about 2.5 inches thick at the most- Set aside and any extra in a separate bowl for later. Freeze for two hours.
Topping
- Melt coconut Oil gently, add honey and cocoa, (or cacao powder) and mix until a glossy ganash forms- if you like really fudgy choco you can add more cacao. Taste at this point and if it is not sweet enough, add a little extra stevia as maple syrup may make it to runny.
- Remove the slice from the freezer, make sure the top is a bit firmer. Spread the choco topping over the top and place back in the freezer.
- Freeze over night or minimum 5 to 6 hours. Remove and cut up then place in an airtight container to keep it fresh.
- Enjoy!
