I did it! I did it!! I DID IT!!!
My husbands love for chocolate is undeniable..I think I have mentioned his love afair many times... but I finally made something that he said was BETTER than CHOCOLATE!
I'm trying to hide my smile as we speak. As I blog...?
Tod's parents invited us over for lasagna so I brought the dessert. I made Tod my Chocolate Chill Cake for Valentines day with some home made Maple Walnut Ice Cream. We finished the cake and had tons of ice cream left over so I decided to make a quick dessert with the ice cream.
I let the ice cream melt and I gave it one last blend to make sure it was really creamy.
I grabbed some dates and graham crackers out of the cupboard, grabbed the walnuts from the fridge andmelted 1/4 cup of coconut oil. I grabbed my handy dandy mini food processor (every kitchen wizard needs one) and ground up 5 graham crackers and half a cup of walnuts. I let the dates soak in hot water for 10 minutes and then processed them. Mixed it all in a big bowl with the coconut oil and poured it into my 6" X 6" pan lined with parchment paper. I pressed the crust down firm and then poured my maple walnut ice cream on top. I grabbed my oats from the cup board and poured 4 Tbsp. of maple syrup over 1 cup of oats and stirred. I sprinkled the oats over the ice cream and covered it. I placed it in the fridge until we brought it over for dinner and then we ate it. Oh yes and I blended 1 cup of raspberries, previously frozen, with 1 tsp. unpasteurized honey.
IT WAS SOO GOOD! It was soft and had the perfect amount of sweetness and the raspberry puree tasted like summer.
Does anyone want the recipe?
Creamy Maple Walnut Crumble with Raspberry Puree
It was devoured in 10 minutes
Prepare ahead - Soak 1 cup raw cashews, covered in filtered water, for 4 hours
- Remove pits from dates and soak, covered in filtered water, for 20 minutes
· 1 cup raw walnuts
· ½ cup quick oats
· ¼ cup shredded coconut
· 1/4 cup coconut oil, melted
· 5 dates, pits removed and soaked
Maple Walnut Cream
· 1 cup coconut meat
· 1 cup unsweetened coconut milk beverage or homemade almond milk
· 1 cup raw cashews, soaked
· 1 cup pure maple syrup
· 1/4 cup raw walnuts
· 1 cup quick
· 3-4 Tbsp. pure maple syrup
· ½ tsp. cinnamon
· ¼ cup raw walnuts, chopped
· 1 cup raspberries, fresh or frozen - thawed
· 1 tsp. unpasteurized honey or clear unpasteurized agave nectar
1. Soak cashews for 4 hours. Rinse. Soak dates for 20 minutes. Drain.
2. Crust - Add walnuts to your food processor and blend until ground fine. Add to a bowl, along with oats and shredded coconut. Melt coconut oil on low heat in a pan. Place soaked dates and melted coconut oil in a high speed blender and blend until it becomes a paste. Add to the bowl as well. Stir well. Grab a baking dish. I used a square 6" X 6" dish and lined it with parchment paper. Cut the corners to it fits in nicely. Pour in the crust and pat it down evenly with the back of a spoon.
3. Maple Walnut Cream - Add all the ingredients to a blender and blend on high until smooth. Pour onto the base. Cover and place in the refrigerator.
4. Topping- In a bowl add oats and maple syrup and stir. Make sure oats are coated, if not add more maple syrup. Take your dish out of the fridge and sprinkle the oats on top. Then lightly sprinkle on cinnamon. Place back into the fridge until ready to serve.
5. Raspberry Puree - Place raspberries (thawed if frozen) in a high speed blender and add 1 tsp. honey and blend. Add to a bowl and let sit out until ready to serve. Add a tsp. of puree to the crumble when serving. Cover and refrigerate if you aren't using until a later time.
Close your eyes and enjoy every bite! (Be prepared for when your guests ask for seconds)