I just HAD to keep the brilliant title Sine had for these things on her blog. I was allowed to post these here, and holy moly are they good!
I was left with way too much raspberry puré, but it was really delicious, and the rest is in the fridge waiting to be used for ice cream or some other tasty concoction! I did have some chocolate left over too, but my husband fell absolutely in love, and is a little miffed at me at the moment (since he’s watching his weight). Next time I’m making these in small cupcake liners, because these turned out a little big, but what the hey!
- 200 ml of mixed nuts (or all the same kind). I used what i had in the pantry.
- A couple of tablespoons agave syrup
- A pinch of salt
- Some vanilla powder
Process nuts, salt and vanilla until you have nut flour. Add syrup, little by little while the machine is processing, until it gatheres into a dough that can be shaped into a ball. I might have used 2-3 tablespoons.
Put a ball of appropriate size in each cupcake liner (use double, or silicon liners) and pat down so it coveres the entire base. This nut blend is delicious, and tastes a little like marzipan, and has a lovely sweetness. One of the best I’ve tried! This is the recipe I’ll use for marzipan at christmas this year, that’s for sure!
Set to cool in the fridge while you make the raspberry puré.
Process 200 grams of defrosted raspberries (or 300-400ml fresh ones) with 6 stoneless dates until you have a puré. Place the puré over the nut base with a spoon, and put it back in the fridge.
And mommy is photographed by her beloved 8 year old daughter and helper. Look at mom go!
Now it’s time for the decadent dark chocolate glaze. Raw cocoa is probably the best you can use here, and i don’t use anything else! Norway is a really expensive country when it comes to specialty food items such as this, but you can get it here for a fraction of the cost! I think it might be a third of the price!
Anyway, what you need is:
- 200 ml of tasteless coconut oil melted (i use the brown cocosa brand oil)
- 150 ml raw cacao powder (Or regular cocoa powder if that is all you have)
- 50 ml agave syrup
Process everything in a blender until smooth and well blended. Pour over the base and raspberry filling, and leave to set in the fridge for a couple of hours. Enjoy!