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Fresh raspberries in a nutty chocolate crust, topped with rich fudgy sauce.
crust
1c almonds
1c macadamia nuts
5T cacao powder
1/2c dates
filling
raspberries
chocolate sauce (from a previous recipe I posted)
1/2c cacao powder
1/2c agave
1/4c coconut oil
Pulse nuts in food processor until finely crumbly. Add cacao and pulse until well blended. Add dates and blend until it forms a dough. Press into pan, chill in fridge 15 min (or until ready to serve). Fill with raspberries, drizzle chocolate sauce on top and serve.
Hi lauraj, I'm sure you could. I haven't used carob powder in forever, but I remember it having a nice maple syrup-y flavour, which I think would go quite nicely with the crust. I don't know about the raspberries (I have trouble visualizing flavour combos...) but I think if you filled the crust with a cashew cheesecake type filling, it would go together really well.
The sauce is very sweet! It's delicious but how long will the crust keep? should I put it in the refrigerator if I have a bunch leftover?
Can I use carob powder instead of cacao and will it turn out as good?
mmmmmmmmmm looks delish!