Monday, March 7, 2016

Red Raspberries - 11th in a series from our Tree Sale

Red Raspberries are one of the plants in our annual tree sale. You can order 3 plants for $15. Call 740-489-5276 for an order blank.

Chocolate Almond Crust
3/4 c coconut flakes
3/4 c almonds
2 t liquid vanilla
1 1/2 oz raw cacao powder,
5 oz date paste (I use the weight in whole dates, and chop them in the food processor as I make the crust)
3 cups soaked cashews (my favorites are Navitas Naturals Organic Raw Cashews)
1/3 c raw cacao nibs 1/8 t salt
Process all ingredients in a food processor until the mixture sticks when pressed between fingers. Press into a 10 inch springform pan.
Blend all in a blender except for the last 2 ingredients. When smooth, add the lecithin and cacao butter, and blend a little longer. Reserve 2 cups of filling, and pour the rest on top of the crust/raspberries (reserve 2 T of the white chocolate filling as well).
Layer on top of the crust: 6 ounces fresh rasbperries. White Chocolate Filling 2 cups almond milk
3/4 c agave syrup (although you can use healthier raw Coconut Nectar or even maple syrup)
3 T lecithin (Healthforce Lecithin Powder is non-GMO and high quality)
2 T lemon juice 1/4 c liquid vanilla 1/4 t salt 2/3 cup melted cacao butter
Pour globs of the raspberry blend on top of the white chocolate filling here and there so that it pierces the surface of the filling. Then, with a knife or something similar, swirl the 2 layers together for a pretty marbled effect. If you find the top too pink, add the reserved 2 T of white chocolate filling to add more white.
In the reserved 2 cups, add 6 ounces raspberries and 2 T lemon juice, and blend until smooth.
Set in the freezer overnight to set. Then, unmold, and let thaw slowly in the fridge. Enjoy!

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