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!
WHITE CHOCOLATE CREAM BARS with RASPBERRY SAUCE
[ makes 9 bars ]
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
1/2 cup raspberries, blackberries, your fave berries!
2-3 tablespoons coconut sugar (optional)
1/8 cup chopped almonds
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!