This is a phenomenal dip or sauce. I made a new batch every other day all summer long as long as I had access to fresh basil. The first time I did, I I added some raw milk cheddar to the mix also, which was different but still good.
Try as a dip for veggies, a thick salad dressing, or a sauce. Great with carrots or mushrooms of almost any variety.
This is very reminiscent of Pad Thai noodles.
At a consultation with a naturopath about my need to gain weight, eat more and improve my relationship with food, she advised me to have a treat as an afternoon snack. What I really wanted to make was a raw chocolate bar but didn't have enough ingredients to make lots, or any trays to set it in, so I made these crunchy things as a kind of experiment. I haven't tasted the finished product yet as they're still freezing but the bits I tasted whilst making it were yum! The photo doesn't really do them justice, they look a lot more decadent in real life!
I love having this for breakfast, lunch, dinner, dessert, basically whenever I feel like it! This is my favorite raw vegan concept of a banana split! Sometime I also add a handful of spouted and dehydrate buckwheat groats on top when I'm in the mood for something crunchy. This recipe is pretty versitile, so feel free to play around with it and adjust it to your taste,
Featured in Purely Delicious (magazine), photo by The Sunny Raw Kitchen at blogspot.