Here's my latest experimental invention from the "science lab" kitchen! Delicious decadent raspberry chocolate oat slices made with the best of ingredients! Actually, I was stumped what to make for dessert today, so I just used whatever ingredients we had available at home to create this dish - as they say - necessity is the mother of invention. Can easily be vegan-ized.
Serves 8 slices.
Ingredients:
Please bear in mind I just created this on the spur of the moment using my hands to measure, so measurements are approximate.
Pie base:
Approx 2 cups rolled oat-flakes
3/4 cup walnut pieces
Approx 1/2 cup pure organic cane sugar (brown)
A pinch of sea salt
Approx 1-2 TBSP cold butter or organic extra virgin coconut oil
1 1/2 tsp organic vanilla essence
Blend the oats and walnuts into a coarse meal. Cream together with the rest of the pie base ingredients and press evenly into a glass pie dish. Bake in a pre-heated oven at 380 degrees Fahrenheit until golden brown - approx 20 mins. Remove from oven and set aside to cool.
Filling:
10 dried organic figs, rinsed and chopped small
1 tsp organic vanilla essence
Approx 1 1/2 - 2 TBSP organic extra virgin coconut oil - soft (but not melted)
Approx 1/2 cup organic drinking chocolate powder (or cocoa or carob powder)
Approx 3 TBSP organic maple syrup or to taste
1/2 cup almond meal (optional)
Blend all the filling ingredients together into a thick paste. Gently pat evenly into the cooled baked pie shell.
Topping:
1 cup fresh whole raspberries washed and drained
1 bar 75% dark chocolate melted in double boiler
Sprinkle fresh raspberries over the filled pie. Pour the melted chocolate on top of the raspberries.
Place in freezer for 10 minutes to firm up the melted chocolate. Remove from freezer and serve as a memorable dessert! :-)
Posts
No comments:
Post a Comment