Created by Bauman College natural chef Maradeth Hart as part of the 2013 Bhakti Chai Recipe Challenge, this raw dessert is the essence of simplicity; says Hart, "If you follow the instructions you really can't mess it up!" For a little more sweet heat, add some finely minced candied ginger to the crust mixture.
Note: This recipe has not been tested in the Delicious Living kitchens.
Advertisement
Ingredients
- 1 3/4 cups raw cashew pieces
- 1/3 cup raw pecans
- 1 medjool date, pit removed if very dry, soak in hot water and drain
- 1/8 teaspoon sea salt
- 1/2 cup coconut oil
- 3/4 cup unsweetened Bhakti Chai concentrate, original
- 1/4 cup local honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 12 pecan halves, for garnish
