Raw baking is one of the very first things I ever really got into while first exploring in the kitchen. Obsessed with the idea of alkalinity while my mother was sick I made my first raw/vegan cheesecake and it was divine. Who knew healthy baking could be so good and indulgent? Since then I’ve made my fair share of these types of desserts, and they never really get old. And in all honesty this isn’t super fancy, or hard, or time investing. I wanted to share a super easy recipe that was still fun and beautiful to look at. Like this purple is just to die for, I wish everything always turned out such lovely vibrant shades of colour.
I know the name is long. While easy, it also has so many components I didn’t want to leave out so you could understand why I’m so excited about this treat! I love, love using tea in my cooking and baking. I’ve probably already gone on about this but it’s such a fun and healthy way to bring flavours into your food. Calendula is anti-inflammatory, anti-bacterial and has antioxidant abilities. Lavender can stimulate the digestive enzymes in your liver and helps detoxify your body. If you don’t like the taste of lavender, don’t worry it isn’t very strong in this. I’ve included this in the recipe below, but the blackberries have a strong taste that blends nicely with the tea. If however you’re actually a lavender fiend, add more! Raw treats are always more fun because they are so easily adaptable.
I hope you enjoy these, my partner gave the seal of approval which always makes me feel a little better about anything I share with you guys.
1 1/2 cups pecans
1/4 cup carob powder
1/2 teaspoon salt
3/4 cup shredded coconut
3 tablespoons coconut oil
3 tablespoons date water
1 1/2 cups cashews
1 lavender teabag or 1 tablespoon dried lavender*
1 calendula teabag or 1 tablespoon dried calendula
1/2 cup hot water
1/2 teaspoon salt
1 cup blackberries + extra for topping
3 tablespoons honey
1/4 cup melted cacao butter
-Soak your cashews for at least two hours
-Soak your dates for at least 1 hour
-Line a 9/9″ pan or bigger if you want thinner squares.
-In a food processor or blender blend up your dates with a little bit of the extra soaking water. Hold onto that water as well! You can use it in another recipe or tea to sweeten things up later.
-Add the pecans, carob powder, salt, shredded coconut, and coconut oil. As it blends slowly add more of the date water till it is a wet sticky texture and everything is combined nicely.
-Pack the base into the pan making it even and smooth and chuck it in the freezer while you work on the filling.
-Take the hot water and lavender and calendula tea and let steep for at least 5 minutes.
-In a blender or food processor, blend the cashews and tea.
-Add the salt, blackberries, honey and melted cacao butter and blend until creamy.
-Pour filling over base and even out with spatula, if you want some blackberries on top put them on now in your desired pattern.
-Let sit in freezer for at least 2 hours before cutting into it.
*The blackberries definitely take over a lot of the flavour in this so if you like a really strong lavender taste, feel free to add some of the dried lavender from the tea bag or let the tea steep even longer.