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4 reviews Raspberry Truffle Dessert for Two {Gluten-Free, Raw, Vegan, Paleo, AIP-Friendly, Refined Sugar-Free} Print Prep time 15 mins Ready In 15 mins Author: Audrey @ Unconventional Baker Makes: 2 servings {or 4 smaller ones} Ingredients ¼ - ⅓ cup frozen raspberries ½ cup neutral tasting coconut oil or non-dairy butter, melted but not hot {I used coconut oil this time, but I've used non-dairy butter before and it was amazing too -- much creamier}
¼ cup
cocoa powder {use carob powder for AIP} 3 tbsp liquid sweetener of your choice {I used maple syrup} 1 tsp pure vanilla extract {use alcohol-free extract for AIP} dash of salt Optional toppings: a hint of shredded coconut and a few extra raspberries {or any other toppings of your choice, or just leave it a clean slate} Instructions Divide the raspberries between two ramekins {or mugs, etc.}. Set aside. Place all remaining ingredients {except toppings, of course} into a tall-ish glass and stir until the mixture becomes very smooth and silky {keep stirring until it's completely uniform}. Pour this chocolate mixture over the raspberries in your dish. Sprinkle with toppings, if using any. Place in the fridge for about 10 minutes to harden a little. And enjoy! Notes ♥ If using coconut oil, this will harden a lot if left refrigerated for a long time, but it tastes best when just firm enough to be creamy {unless you're looking for more of a chocolate-bar type of treat, in which case make these thinner -- i.e. spread the mixture between more smaller dishes and don't fill up as high}. So if you leave yours in the fridge, leave it out at room temp to thaw out for some time before serving to bring it back to room temp. It's not a very fussy recipe and can be re-warmed or re-chilled as needed.♥ Can also be made into little cups if you line 6 muffin tins with muffin liners, follow recipe directions, then place the pan in the freezer right away for 10-15 mins, and you'll end up with delicious raspberry chocolate cups. 3.2.2925
This nut-free flourless chocolate cake came about as a result of an interesting challenge — finding out whether it’s possible to make a gluten-free, vegan, and allergy-friendly birthday cake for a girl who can’t eat grains, starches, beans, nuts, seeds, binders or leaveners
Since I wasn’t in the mood for making a large cake {after all, I had all these other desserts mapped out for the week and this one was an impromptu one} I decided to just make a few smaller mini cakes — ones with a chocolate pecan crust {caramel + chocolate = obviously
I’ve been really into carob and fruit combinations for a while now {like in this mango carob tart}, but never got to try it out with pumpkin and I’m glad to report the results are phenomenal
It’s a book dedicated to clean, vibrant, and delicious desserts — you’ll find recipes for chocolate {LOTS of chocolate}, cookies {unbaked frosted sugar cookies, cookie bars, and more}, cakes {raw mocha cake or a raspberry roll anyone
It’s like the best of both worlds — a dessert that’s actually good for you. It trumped everything because for whatever reason I was super attached to enjoying this green goodness with my dad {and because I always thought pistachios to be the prettiest nuts in the world
Favorite orange dessert. As for the chocolate, I’m including the recipe I used, however in retrospect I think that perhaps putting a square or two of your favorite chocolate or some chocolate chips {melted or not} in there and a sprinkle of salt would probably work just as well — I’ll be trying that out next time I think
I did pick some for recipes though (couldn’t resist) and made some jam with them (using this recipe), added them to porridge and my morning cereals, and also of course made some of our favorites around here (Gluten-Free Vegan Raspberry Almond Squares, Raspberry White Chocolate Paleo and Vegan Tapioca Pudding, and Heavenly Raw Vegan White Chocolate and Raspberry Cheesecake)
This gelatin-free, starch-free, and dairy-free pudding is the best I’ve had since I stopped eating the store-bought stuff (which I find typically has waaaay too much sugar, corn, and soy for my liking these days)
I like to make a smaller cake with this recipe as I find that it dries out the longer it stays in the fridge (though it keeps well for a few days and freezes well too)
Before you proceed to the recipe, please take the time to read this gluten-free vegan mini-eclairs recipe first, where I share some of the basics of how to get this recipe working properly, and also all my failures so you can learn from all my mistakes
I’ve made it several times now for dinner parties, and each time it was received with high applause and encore requests, so I figured it’s time I shared it on here with you as well so you can see for yourself what all the fuss is about with this cake
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