I've talked before about my limited diet, although I don't bring it up much because I worry people may think I'm weird if they don't know the background. But you don't need to worry about it here; the basics of this recipe are tasty for everyone, and the added benefits are that it's healthy and naturally gluten- and dairy-free!
I sort of created this myself, although I'm sure there are other raw vegan desserts very similar; nuts and dried fruits are the basis for pretty much every treat you can make in your food processor for a raw vegan specialty. You can make the combo into anything you want--I make fudgy brownies a lot--but this had such a crumble/crisp-like texture that I always remember it that way. I think I made it with blackberries first, like a blackberry crisp! But without the butter, brown sugar, flour, etc... None of which I eat!
And I know lots of people eat gluten-free and dairy-free diets, so this is a great recipe for those folks, too, and it doesn't substitute with fake, processed soy butter or anything. All natural!
Without further ado... here's the BASIC, basic version of this. There are tons of add-ins you could do, or things to tweak, but if you're new to food processor desserts, this is a great starter!
Also remember that I don't measure things. Sorry. I'll try to be as close as I can, but just add as much as makes sense! You'll get a feel for it as you go. You'll need:
- Dates (probably about 1/2 cup, but more if you want it sweeter. You could do half dates/half raisins, maybe, too, or dried apricots or something!)
- Walnuts (also probably about 1/2 cup. If you don't like walnuts, use pretty much any other nut!)--I buy both of these in the bulk foods section, so just fill the bag till you have a nice full handful, and get a little extra if you want!
- Raspberries. I got these at the market and then ate several, so it was less than a pint. The fruit is on its own, so you can use as much as you like. This would also be great with peaches, nectarines, blackberries, pretty much any soft fruit!
- A dash of vanilla
- A sprinkle of salt
- And a food processor!
- Blend the nuts, dates, vanilla, and salt in the food processor. Blend for about 20 seconds, but keep checking in on it to make sure it makes a fluffy, crumbly, sort of powdery substance. If it's too thick, add more walnuts; if it's too powdery, add more dates.
- Take HALF of the mixture and pat it into your dish. That's for the crust. So if you don't want a bottom crust, skip this step and make a bigger dish! Or, use smaller, dessert dishes and pat into several small dishes.
- Put your crust in the freezer for just a few minutes--like, 5 even. 5-10 is good.
- Add your layer of raspberries or whatever fruit you want.
- Sprinkle the other half of the topping on top of the raspberries. Lovely! Put it in the freezer for a little bit to firm up the topping a little. You don't want the berries to freeze, but it is a crumbly dish, so keeping it cold is important.
- Cut up and serve!
Fresh, tasty, and summery! I love how there's no stale sugary aftertaste after eating something like this, sweetened with dates. Happy summer!
Other modification ideas:
- Make some raw vegan creme fraiche or ice cream (soak skinned almonds for a few hours, blend in high-speed blender with agave and vanilla! It's more like ice cream if you sweeten more and freeze longer)
- For less mess, make the layers in individual dessert dishes and serve with a spoon and fruit accent on top!
- Depending on the fruit you use, add some cinnamon to the topping when you process it
- I'm serious about the chocolate ganache. Mix some cocoa powder, vanilla, agave, coconut oil, and maybe a little olive oil, and either squeeze out of a frosting bottle or slop on with a spoon. YUM!