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Valentine's Day Treat-Raspberry Love Cakes by Nicole Joy

Posted on 17 February 2014

Who doesn't like the sound of guilt-free dessert for breakfast? We definitely love the sound of that! Nicole Joy is a guilt-free sweet treat goddess! Her book 'Eat Dessert for Breakfast' is packed with delicious sugar free, diary free and gluten free goodies.

One of our favourite's are her Raspberry Love Cakes - the perfect treat for a romantic night in or to share with your family and friends! Plus they are packed full of essential fats, antioxidants and tons of other superfood goodness.

RECIPE

Prep time: overnight
Make time: 45 minutes
Stand time: overnight
Quantity: 6cm x 8cm hearts
Serves 6

Base

1 1/2 cups raw almonds
1 Tbsp cacao powder
2 Tbsp maple syrup
1 Tbsp coconut oil
Process all ingredients until crumbly and no large chunks remain. Taste and adjust. Add more sweetener if desired. Pinch the mixture together between your fingers – if it holds its shape it’s the right consistency. If not, add 1 Tbsp of cold water at a time until the desired consistency is achieved. Press the base into the bottom of six individual heart shaped moulds and place in the freezer as you prepare the layers.

Chocolate Layer

3/4 cup raw cashews, soaked overnight – rinsed well
2 Tbsp coconut oil
1 Tbsp cacao powder
1 tsp vanilla extract
1 Tbsp maple syrup
6 Medjool dates, pitted and soaked in 1 1/2 cups water overnight

Method

Drain the dates, being careful not to discard the water. Blend all ingredients, starting with 1/2 cup of
the date soaked water until smooth. Gradually add extra date water until the entire mixture is smooth
and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Chocolatey enough? Adjust if desired. Remove the prepared bases from the freezer and pour the chocolate layer evenly into each mould. Return to freezer for at least 30 minutes, or until the chocolate layer is firm to touch. Rinse and dry the blender before starting on the vanilla cream layer.

Vanilla Cream Layer

3/4 cup raw cashews, soaked overnight – rinsed well
2 Tbsp coconut oil
seeds of 1 vanilla bean
1 Tbsp honey
1/2 cup coconut milk + extra

Method

Blend all ingredients, starting with 1/2 cup coconut milk, until smooth. Gradually add extra coconut milk until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Adjust if desired. Remove the prepared base from the freezer and ensure that the chocolate layer is firm to touch (you don’t want the layers to blend into one another). Pour the vanilla cream evenly over the top and return to freezer for 6-8 hours or overnight for best results.
To serve soften at room temperature for 1 hour before serving and top with fresh raspberries.

 

Enjoy X.

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