Try These: Decadent Raw Treats
from Chef and Vegan InstagramRockstar, Rachel Smith
Chocolate and Hazelnut Avocado Mousse
PREP TIME: 5 mins
2 ripe avocados
½ cup high-quality cocoa powder (OR raw cacao
powder, but I find that too bitter for this dessert)
½ cup hazelnut milk
¼⅓cup maple syrup (adjust to your preference)
Optional: ½ large tbsp chocolate hazelnut butter
1. Place all the ingredients into a blender and
blend until smooth.
2. Serve with fresh strawberries and chopped
Raw Salted Caramel Crème Brûlée
Prep Time: 8 hours
Cook Time: 30 mins
10 Medjool dates (pitted)
2 tbsp coconut syrup (can substitute with other liquid sweetener)
1 large tbsp almond butter
30ml water (you may need less if you have a Vitamix/Blendtec)
½ tsp Himalayan or sea salt
2 cups cashews (soaked overnight)
5-6 tbsp maple syrup
4 tbsp liquid coconut butter
2 tbsp liquid coconut oil (optional; if you prefer a thicker texture)
2 tsp vanilla bean paste
¼ cup nut milk (I used almond)
Approx. ½ tsp coconut sugar per pot
- Remove the pits from the dates. If your blender is not particularly powerful, you can soak your dates for roughly an hour before using.
- Place all ingredients in a blender and pulse until everything has combined. Depending on your blender, you may get a really smooth caramel, or it may be slightly lumpy in appearance, but the lumps are delicious!
- Place roughly 2 large tablespoons in the bottom of each ramekin, and smooth the mixture until it covers the bottom.
- Place the ramekins in the fridge while you make the custard.
- Drain the cashews.
- Place all ingredients EXCEPT the water in a blender and blend until the mixture turns smooth and creamy. Add more almond milk if needed.
- Taste the mixture, and adjust the maple syrup to your taste.
- Pour the mixture into the ramekins, and place in the freezer for 30-40 minutes to allow them to firm up.
- Once firm, remove from the freezer and place in the fridge until they are ready to be eaten.
- Before serving, cover the top of each crème brûlée with a layer of coconut sugar, then, using a kitchen blow torch, heat the coconut sugar until it melts and forms a hard, sugary crust. You need to keep the flame moving so that you don’t burn the sugar.
Rachel is a raw foodie from Bristol, with a passion for creating decadent raw treats.