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CREAMY MAPLE WALNUT CRUMBLE w/ Raspberry Puree


This has to be my all-time favourite dessert. It's creamy and sweet and ridiculously satisfying. The raspberry puree makes it taste like summer and I just love that. You could use any fruit or berry to make the puree, peach would me amazing! I've been finding it hard to find recipes that don't use sugar. We don't use sugar in this house, no granulated sugar that is. No coconut sugar, no cane sugar (except for when making Kombucha), no sucanat sugar, no brown sugar...nada! So making something like this is perfect for me.

This is a recipe I am proud of and I know more desserts that I make will be based around this one. I really hope that one day I can sell my goodies to all of you and have you smile when you eat them. So flavourful and jam packed with healthy ingredients! Love what you eat!


CREAMY MAPLE WALNUT CRUMBLE with RASPBERRY PUREE
Serves 10 (For us it served 5 and we had seconds...and then it was gone)

Prepare ahead - soak 1 cup raw cashews previously for 4 hours


Ingredients


Crust
  • 5 graham crackers (I used gluten-free) (optional)
  • 1/4 cup raw walnuts (use 1 cup if not using crackers)
  • 1/4 cup coconut oil, melted
  • 5 dates, pitted and soaked in hot water for 10 minutes

Maple Walnut Cream

  • 1 cup coconut meat (I just filled the measuring cup, not packing it down)
  • 1 cup unsweetened almond milk, homemade or store bought
  • 1 cup raw cashews, soaked previously for 4 hours
  • 1 cup pure maple syrup #2
  • 1/4 cup raw walnuts, soaked previously for 4 hours

Topping
  • 1 cup oats, quick
  • 4-5 Tbsp. pure maple syrup #2
  • a dash of cinnamon

Raspberry Puree
  • 1 cup raspberries, fresh or frozen - thawed
  • 1 tsp. unpasteurized honey or agave nectar


Crust: Add graham crackers and walnuts to your food processor and blend until ground fine. Add to a bowl. Melt coconut oil on low heat in a pan. Pour into bowl with crackers and nuts. Put soaked dates with a tad bit (1 tsp.) of the water in the food processor and blend until it becomes a paste. Add that to the bowl as well. Mix. Grab a baking dish. I used a square 8 X 8 dish and lined it with parchment paper. Pour in the crust and pat it down evenly with the back of a spoon.

Grab your maple walnut ice cream out of the fridge and pour the cream onto the crust. Lick the spoon! Cover the dish and place into the fridge.

Maple Walnut Cream: Add all the ingredients to a blender and blend. Scrape down the sides and blend until smooth.

Pour into a bowl and cover with saran wrap. Place in the refrigerator.

Topping: In a bowl add oats and maple syrup and stir. Make sure oats are coated, if not add more maple syrup. Take your dish out of the fridge and sprinkle the oats on top. Then lightly sprinkle on cinnamon . Place back into the fridge until ready to serve.

Raspberry Puree: Place raspberries (thawed if frozen) in your food processor and add 1 tsp. honey and blend. Add to a bowl and let sit out until ready to serve. Add a tsp. of puree to the dish when serving. Cover and refrigerate if you aren't using until a later day.


I am so happy spring is here! Aren't you?



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