Submitted by LaEnsalada on September 27, 2009 - 4:53pm
This is a great recipe for Fall. Tahini and maple syrup are a very unlikely, but absolutely heavenly, combination. I know maple syrup isn't technically raw, but it really adds to the flavor. I also feel like maple syrup is one of those non-raw ingredients (like nutritional yeast) that is accepted in raw recipes. The caramel sauce looks and tastes like a slightly nutty caramel, perfect for dipping apples in.
Submitted by Mopoke on September 27, 2009 - 5:49am
A deliciously moreish, mermaid-luscious chocolate mousse set with wild harvest Leighton Beach Australian Red Algae.
(Leighton Beach is near Fremantle, Perth Western Australia)
No more fruitless hunting for suppliers of expensive carrageenan as the wild product is all over the beach!!!
This recipe is based on Cafe Gratitude's delicious I AM BLISS hazelnut cream flan but uses almond milk, fresh vanilla pods and was set in a takeaway food container rather than a nut crust base.