Taste-As-You-Go… Foolproof desserts!

macaron tower

I have made very, very few edible desserts in my life. One notable success however was my first ever attempt at (non-raw) macarons last year. It was during a macaron-crazed period in which people all over the country were trying to replicate the macaron magic they’d seen on Masterchef in their own kitchens- could I replicate Adriano Zumbo’s famous macaron tower from my kitchen?! Game on! With a spare afternoon, a mind ready for meticulous measurements and baking precision (these come as often as blue moons for my messy cooking style), I managed to create 3-4 (out of a batch of 12…) fair-looking macarons. My- I was so proud of them! I plastered pictures all over facebook and bragged for eons, boring everyone to death with my accomplishment. I still am unable to fathom how someone who can’t even make a sponge or biscuit can create an almost pattisserie-worthy treat? To this day, I have no idea. This event was about a year ago. You may think that in the time since I could have mastered the art of profiteroles or petit fours, joined a pastry college or at least registered for the dreaded Masterchef. Alas no. This once-off success for a young lass in the sweet-treat world was not to be repeated. Until yesterday.

In days gone by I loved Reeses Peanut Butter Cups. There is something very tantilising about nuts, salt and chocolate mixed together (especially in the form of a cupcake!). Back in the pre-raw days I wouldn’t really question the ingredients on the packet either. However, I check everything nowadays, and couldn’t help researching…

Here we go then, just for a laugh, lets compare ingredients and see which one you’d rather eat…

1) Ingredients in the Reese’s version

Reese's cups

  • MILK CHOCOLATE (SUGAR; COCOA BUTTER; CHOCOLATE; NONFAT MILK; MILK FAT; LACTOSE; SOY LECITHIN; PG-PR, EMULSIFIER);
  • PEANUTS;
  • SUGAR; 
  • DEXTROSE; 
  • SALT; 
  • TBHQ (PRESERVATIVE)

Whats with all the ABBREVIATED CHEMICAL NAMES?!

2) The ingredients in my version:

roidizer_1359341779845_raw peanut butter cup cake

  •  CACAO POWDER
  • DARK AGAVE
  • COCONUT OIL
  • DATES
  • RAW CASHEWS
  • WALNUTS
  • RAW PEANUTS

As raw foodies, we now know that food is meant to nourish the body and not fool the mouth! Everything in my raw peanut butter cups is organic, raw and (in moderation obviously…) good for you!

These babies are pretty easy to make. I don’t do measurements- that is Jess’ department (and probably why all my desserts usually fail…!). With raw food I find as long as you taste-as-you-go you will usually have success (crucially- there is no heating involved to ruin everything!).

First, I lined some cupcake cases using a soft blend of walnuts, cacao and a bit of agave (to make a crumb that sticks together)

Put in fridge to set

Mix up some raw peanuts, homemade raw peanut butter, salt (taste as you add). Spoon mix into cases.

Put in fridge to set

Mix some cacao powder, coconut oil and agave (makes a fool proof chocolate every time).

Put in fridge to set (you get the pattern emerging…)

So here you have the easiest foolproof raw, healthy, GMO-free version of peanut butter cups. The only abbreviated word we will be including here is OMG!

roidizer_1359341675319_cross section peanutty goodness!

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