From the blog of Anima Mundi Herbals
Makes 12 servings
No-bake / Paleo
- 1 cup raw cashews, soaked 4 hours
- 1/3 cup pure maple syrup or preferred sticky sweetener
- 1/2 cup almond milk
- 1 tsp pure vanilla extract
- 2 Tbsp Rose Powder
- 2 tsp Mucuna Powder
- 45g cacao butter
- 3/4 cup fresh or frozen raspberries
- 1 1/2 cups raspberries
- 2 Tbsp water
- 2 tsp chia seeds
- 2 tsp fresh lemon juice
- 200g preferred chocolate
- 2 tsp Reishi Powder
Note: If using frozen raspberries please defrost first, and preferably use room temperature ingredients. As we are using melted cacao butter it's important to avoid cold ingredients which will cause it to set too quickly!
Melt the cacao butter using a double boiler method: add cacao butter to a heat-proof bowl, then set it over a saucepan with 2cm of simmering water in it. Be sure that the bowl doesn't actually touch the water, and melt slowly. Once liquid removes the bowl from the heat and set aside to cool.
Drain cashews, rinse, then add to a blender with all the remaining rose cream ingredients except the cacao butter. Blend until very smooth, stopping the blender and scraping the sides as necessary, and use your blender tamper if necessary. Once smooth you can stream in the melted and cooled cacao butter. It's best to do this with the blender still running, streaming the liquid through the blender steam hole at the top. Divide between preferred molds. The mixture will be thick, so use a spoon to even it out.
Now, make the raspberry 'jam'. Add berries and water to a saucepan and cook over medium heat for 2-3 minutes or until berries soften. Add chia seeds then cook over low heat for a further 5 minutes or until the mixture is quite thick. Use a fork to mash up the berries and create a jam-like texture. Stir in lemon juice then spoon the jam evenly on top of your rose layer. Set in the freezer for 4+ hours.
After 4+ hours, dip into chocolate. Break the chocolate into small pieces and melt double boiler style (as described in step 1). Once liquid mix in Reishi Powder. Turn off the heat, and leave the bowl sitting over the pot. Next, get a baking tray ready by lining it with baking paper or a silicone mat. Set aside. Remove the cakes from the freezer, and from their molds. Immediately begin to dip each one into the melted chocolate and then set it on the prepared baking tray. It is easiest to use a fork (or 2) for this, dipping each cake into the chocolate and allowing excess chocolate to drip back into the bowl before placing it on the tray. Once all the cakes have been dipped drizzle any remaining chocolate over the top and decorate as desired. Place in the fridge to cool completely.
Storage: Store in an airtight container in the fridge (up to 5 days) or freezer (up to 4 weeks). These will NOT keep at room temperature, so please don't attempt it. Enjoy straight from the fridge, or allow to defrost for 5 minutes if you prefer.
Note: Raspberries can be exchanged for blackberries or blueberries, and cashews could be subbed for macadamia nuts. You can swap almond milk for your preferred milk. Cacao butter can be substituted for 50g coconut oil. You can omit lemon juice, maple syrup, and/or vanilla if you don't have or like these ingredients.