21 Oct 2016

WHITE CHOCOLATE CREAM BARS with RASPBERRY SAUCE


I am finding so much amazing music lately. Specifically the newest albums from queens like Solange, Lizzo and Jamila Woods. Been crying to all of it. Music is powerful and when it's coming from voices that are so inspiring and talented, I am just left in awe. Do yourself a favour and download all the albums from the artists I just named. Pleaassse.

Onto these bars. They didn't turn out how I wanted, which rarely happens. So at first I was disappointed, but then I went with it and hey- they taste good in any case. They just look a lil messy and the lighting was getting dark because fall is upon us and I was trying out a new lens, so these photos are not my best. Oh well. They are pretty sweet and according to a couple friends, taste exactly like white chocolate. They have a subtle cashew flavour. I might try using coconut cream next time because I've been experimenting with it a lot lately and loving it, plus the taste might be even more low key than the cashews. I personally adore both coconut and cashews, but I don't want all my recipes to taste the same. The sauce is pink af thanks to berries and a lil bit of beet (what else!?) Enjoy!

X



WHITE CHOCOLATE CREAM BARS with RASPBERRY SAUCE
[ makes 9 bars ]

Crust:
1 cup almonds
1/2 cup raisins
Pinch sea salt

White chocolate cream:
1 1/2 cup cashews
1/4 cup melted cacao butter
1/4 cup lemon juice
Pinch sea salt
1/4 teaspoon vanilla powder
1/4 cup maple syrup
1/4 cup coconut sugar

Add ons:
1/2 cup raspberries, blackberries, your fave berries!
2-3 tablespoons coconut sugar (optional)
1/8 cup chopped almonds

Raspberry sauce:
1/2 cup raspberries
1 tablespoon chopped beet
2 tablespoons maple syrup
2 tablespoons melted coconut oil

To make the crust: grind the almonds into flour in a blender, then add the raisins and salt and blend into a thick, moist dough that holds its shape when pressed between two fingers. If it stays too crumbly, add some more raisins or a splash of water or coconut oil. Press into the bottom of a lined pan and leave in the fridge.

To make the white chocolate cream: blend all the ingredients until smooth and oh-so-delicious. Spread evenly on top of your crust. Throw in some berries, swirl them around a little, and sprinkle on some more sugar and almonds if you want to. Leave in the fridge or freezer overnight.

To make the sauce: blend it all together until smooth and pink! Drizzle your bars with the sauce, slice and enjoy!