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Fresh raspberries in a nutty chocolate crust, topped with rich fudgy sauce.
crust
1c almonds
1c macadamia nuts
5T cacao powder
1/2c dates
filling
raspberries
chocolate sauce (from a previous recipe I posted)
1/2c cacao powder
1/2c agave
1/4c coconut oil
Pulse nuts in food processor until finely crumbly. Add cacao and pulse until well blended. Add dates and blend until it forms a dough. Press into pan, chill in fridge 15 min (or until ready to serve). Fill with raspberries, drizzle chocolate sauce on top and serve.
Looks fantastic!
Hi lauraj, I'm sure you could. I haven't used carob powder in forever, but I remember it having a nice maple syrup-y flavour, which I think would go quite nicely with the crust. I don't know about the raspberries (I have trouble visualizing flavour combos...) but I think if you filled the crust with a cashew cheesecake type filling, it would go together really well.
The sauce is very sweet! It's delicious but how long will the crust keep? should I put it in the refrigerator if I have a bunch leftover?
Can I use carob powder instead of cacao and will it turn out as good?
mmmmmmmmmm looks delish!