I had the loveliest day today and after a day of exploring, I wanted to make something for my Momma who is back home tomorrow. She is not a fan of chocolate so hoping that she likes these little bites. I must admit I am a little obsessed with cashew cream at present – can’t get enough of it and am loving my latest creations.
I source most of my ingredients from my little local health store, Tenterfield Health. Bec, one of the owners is a wealth of knowledge and always happy to source any hard to find ingredients for me. I get all my nuts, dates and bulk ingredients there in addition to many other ingredients. Most of the ingredients apart from the raspberries came from Tenterfield Health! So, make sure you pop in and check it out if in Tenterfield.
Raspberry Cashew Cream Bites
I used a mini cupcake pan, as the did not have a loose bottom, I just made some little strips out of baking paper to sit under the bites with their ends standing up so I could easily pull them up when they had set.
1 cup raw cashew nuts
½ cup raw almonds
6 pitted dried dates
2 Tablespoons brown sugar
Smidge of ground cinnamon
1 teaspoon vanilla essence
1 Tablespoon Maple Syrup
Process ingredients in processor until ingredients come together. Press firmly into the bottom of each cupcake recess. Pop into fridge to cool.
1 cup cashews – soaked for at least four hours
3 Tablespoons Maple Syrup
½ cup raspberry liquid – made from ½ cup raspberries and ½ cup water, blended and then strained through a fine mesh strainer
½ cup water.
¾ teaspoon agar agar powder.
Blend cashews, maple syrup and raspberry liquid until smooth.
Combine water and agar agar in a small saucepan, whisk and bring to boil. Immediately reduce heat and cook for 2 minutes on a low heat and continue whisking slowly until agar has dissolved and started to thicken. (Make sure you cook this for two minutes – the cooking process is part of the thickening process.)
Add this mixture to the raspberry mixture and blend again until fully combined.
Add mixture to the bases and leave in the fridge until set.
I garnished with fresh raspberries.