I can barely write this blog post, so full am I of salted cacao glaze.
I have had my finger in the bowl every five minutes since I made it and can only keep thinking not of what I need to do today or what my general life plan is, but of what ingredients in my kitchen would work best dipped in it. Banana, lychee, pistachios and rice cakes have all passed the test. The bowl has taken on a holy status.
The recipe for the glaze and these cute little crèmes comes from my hero Matthew Kenney’s brilliantly written Everyday Raw Desserts. Like its predecessor, Everyday Raw Express, it is a gem of a book, packed full of easy, vibrant and sexy raw food that goes above and beyond your basic healthy stock, while always being quick and easy, and harnessing just a few powerful flavours and ingredients to create high-impact dishes.
And this little pudding is no exception. Using a good amount of banana, it relies less on heavy oil and nut content, which you find so often elsewhere when making raw or free-from sweet treats, and the crèmes are perfectly light and rich without leaving you overly full. The banana also helps keep the sweetness without crazy amounts of natural syrup or sweetener – how much of this is involved depends on your love of the salty maple glaze. It’s hard to hold back.
You can also make these quite far in advance so they’re perfect for dinner parties (we are on a roll in our new house) and everyone I’ve served them too is filled with delight and intrigue when I whip them out. Get stuck in and dip, dip, dip.
1 cup shredded coconut
1 cup cashews
1 cup mashed banana
3/4 cup maple syrup or honey
1/4 cup cacao powder
1 tsp vanilla extract
1 tsp lemon juice
A pinch of sea salt
3/4 cup coconut oil, melted
For the glaze:
1 cup maple syrup
1 cup cacao powder
2 tbsp melted coconut oil
1 tsp sea salt (pink Himalayan is best)
1 tsp vanilla extract
To make the glaze, blend all yhe ingredients and set aside at a cool room temperature (it will go firm in the fridge).
To make the crèmes, first pulverise the shredded coconut in a Vitamix and set aside. Then blend all the other ingredients until smooth – add the coocnut oil last – and slowly mix in the pulverised coconut flour in a food processor, or the blender if you don’t have one. Blend until smooth.
Then transfer the mixture to a bowl and refrigerate until it is firm. Then bring it out and roll it into logs (I did three for smaller medallions) and slice. Dip the crèmes into the glaze, place on baking parchment in the fridge and chill for at least 40 minutes before serving.