No-bake (raw), creamy, cashew yumminess! So lovely to have on hand in the freezer for a special occasion such as... right now!

These treats are so easy to make using a food processor and a blender. First I make the base with a small food processor. Even a small machine will usually accommodate all of the ingredients (about 1 2/2 cups) and will process the base ingredients in less than a minute. 

I like to use silicone muffin pans or cups to help form these treats. To make the cashew cups in the photos above I used a silicone mini muffin pan like this one with 12 cavities that are 4.5 cm (1 3/4 in ) wide at the top. Silicone or paper liners for metal muffin pans will also work.
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The main ingredient in the filling is raw cashews which need to be soaked in water for a minimum of 4 hours to soften them for blending. I usually purchase a 220g package (about 1 2/3 cups) and soak them in a container of water in the fridge overnight. However, if you prefer the hot-water method of soaking raw cashews you may also use it for this recipe.

This recipe includes the option of adding a flavourful swirl of fruit compote before freezing. Just before serving I sometimes top each cashew cup with a fresh berry that complements the flavour of the swirl.

(CREAMY CASHEW CUPS

​No-bake (raw), creamy, cashew yumminess! So lovely to have on hand in the freezer for a special occasion like... right now! (Please follow the tip below for pre-soaking the cashews before beginning this recipe.*) 

AUTHOR: Beverley Noseworthy 
MEAL: Dessert, snack
DIETARY INFO: Gluten free option, vegan
MAKES: 24 small or 12 standard-size treats molded in silicone muffin pans or cups (or alternatively, in a muffin pan with paper liners)


INGREDIENTS 

FOR THE BASE (makes about 1 1/2 cups or 375 mL)

• 3/4 cup almond flour
• 2 tablespoons sliced almonds
• 1/4 cups rolled oats (use gluten-free oats if desired)
• 5 medjool dates, pitted and chopped*
• 1/4 teaspoon cinnamon
• 2 tablespoons maple syrup
• 1/2 tablespoon almond butter

FOR THE CASHEW FILLING (makes about 2 3/4 cups or 625 mL)

• 3/4  cup coconut milk ( I used an entire small, 160 mL can)
• 1/3 cup maple syrup
• 1/3 cup coconut oil
• 22o g (about 1 2/3 cups) raw cashews, soaked and drained*
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 pinch fine sea salt
• 1/8 teaspoon cinnamon (optional)​
• 4 tablespoons berry compote or jam  (optional)

SUGGESTED GARNISHES (Optional) 

• Berries, one per serving (I used fresh raspberries and golden berries)
• Fresh parsley or mint leaves, one per serving  

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METHOD

TO MAKE THE BASE

1. In a food processor, pulse the ingredients for the base a few times until the mixture comes together.

2. Spoon about 1 tablespoon of the mixture in each muffin cup or cavity and press evenly into place.

3. Place in the refrigerator/freezer to chill while you make the filling.


TO MAKE THE CASHEW FILLING

1. In a medium saucepan, add the coconut milk, maple syrup and coconut oil. Heat on a low setting, stirring occasionally, until the mixture liquifies.

2. Pour the mixture in a blender jar. Add the soaked and drained cashews, lemon juice, vanilla extract and sea salt. Also add the cinnamon if you wish. Purée for one minute or until the filling is very smooth. Pour the filling over the base in each muffin cup. If you wish, add 1/2 teaspoon of jam or compote on top of the filling in each cup and swirl gently with a toothpick. Chill in the freezer until solid (at least 1 hour).

​3. Remove from the freezer about 10 to 15 minutes before serving. If you wish, top with a berry and a fresh leafy herb before serving. I sometimes match the berry garnish to the flavour of the compote swirl.

4. Any extra frozen cashew cups should be wrapped well and stored in the freezer. Best if used within a few days.

COOKING TIPS 

• Check the ingredient list on the food packaging to ensure that each food item used in the recipe meets your dietary needs (e.g. gluten free or peanut free).  
• *I recommend soaking the raw cashews in a container of water for 4 to 8 hours in the fridge to soften them for blending. (You may use another method if you prefer.) For this recipe you will need to drain the cashews before blending.

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Just look! These coconut treats will delight you in three different ways!

​Have you tried this recipe? I'd love to hear about it!

No-bake (raw) almond yumminess molded in any shape you desire! Easy to make and such a delight to eat! ​

This is the week for creating chocolate treats in my test kitchen! And, oh my, this has been such a tasty week already! I challenged myself to create peanut-free yummy treats with a minimum of added sugar of any type. ​

Did you know that it's so easy to make your own chocolate delights? I made five different kinds in just one evening! And best of all, they tasted just as good as they looked! I'm calling this batch Almond Dream Delights. The creamy, truffle-like filling is enrobed in a rich, dark chocolate. The chocolate layer has that awesome snap when you take a bite! Positively dreamy to eat!

But what if you're a peanut butter lover? This recipe should work just fine, but please let me know if you give it a go! Do you have a nut-free kitchen? I'm going to test a variation with soy nut butter soon. 

Although I've molded these chocolate treats into an egg shape, you could use any shape of mold suitable for chocolate making. Don't have a mold? No problem! The filling can be shaped by hand into a ball or egg-shape and then dipped into melted chocolate!

Silicone molds and baking cups make it easy to make professional-looking chocolate treats. The photo above shows the treats at three different stages in the making.

Near the bottom of the photo the empty cavities of the mold have been filled with the first layer of chocolate. This layer forms the top of the chocolate treats.

The next five cavities show the filling in place. 

Then at the top of the photo the final layer of chocolate has been added to the treats.

The next step would be to place the mold in the fridge to cool and harden the chocolate. That's it!

​The filled chocolate treats unmold so easily! You may eat one immediately if you can't wait any longer! They may also be garnished if you wish. In the introductory photos I showed some examples of what you may do with just a drizzle of melted chocolate.

The filling is stiff like cookie dough, so you may also shape it into a ball or egg shape by hand. Let cool in the refrigerator a few minutes before shaping to make the process a little easier. In the photo above some of the shaped treats were dipped in melted chocolate. Whichever method you choose, these treats will be YUMMY!   

 ​ALMOND DREAM DELIGHTS

No-bake (raw) almond yumminess molded in any shape you desire! Easy to make and such a delight to eat! 

AUTHOR: Beverley Noseworthy 
MEAL: Dessert, snack
DIETARY INFO: FODMAP friendly, gluten free, peanut free, vegan
MAKES: 12 treats


INGREDIENTS 

FOR THE TOP CHOCOLATE COATING

• 1 ounce  (28 g) dark chocolate (or your favourite chocolate)  

FOR THE ALMOND FILLING

• 3/8 cup (6 tablespoons) almond butter
• 2 tablespoons cocoa powder 
• pinch fine sea salt
• 1 1/2 tablespoons maple syrup 
• 1/4 teaspoon vanilla extract
• ​1-2 tablespoons almond non-dairy beverage/milk, unsweetened*

FOR THE BOTTOM CHOCOLATE COATING AND GARNISHING

• 1/2 ounce  (14 g) dark chocolate (or your favourite chocolate)  

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SUGGESTED GARNISHES (Optional) 

• Drizzled chocolate designs 
• Chocolate-coated chia seeds
• Puffed quinoa

METHOD

TO MAKE THE TOP CHOCOLATE COATING

1. Place 1 ounce of chocolate in a microwaveable bowl. Microwave on high for 30 seconds, and then in 10 second intervals if necessary, until chocolate is almost, but not completely melted. Then stir the chocolate until it has completely melted. (Or use another recommended method to melt the chocolate.)

2. Place a teaspoon or so of melted chocolate in each cavity of a silicone mold** and tilt it so that the melted chocolate coats each cavity completely. You could also use a small spoon to coat each cavity. Place the mold in the refrigerator to cool.

TO MAKE THE ALMOND FILLING

1. If the almond butter is firm, soften it by heating and stirring it in a small saucepan for a few minutes. 

2. In a medium bowl, add the almond butter along with the cocoa and salt. Stir to combine.

3. Add the maple syrup and vanilla extract to the almond butter mixture and stir well to combine.

5. *Then add a tablespoon of unsweetened almond milk and stir well. Add more if needed to help combine the mixture. 

6. Remove mold from the fridge and spoon the almond filling into each chocolate-coated cavity. Pat down the mixture to almost fill each cavity, leaving space for the chocolate coating which you will add next.


TO MAKE THE BOTTOM CHOCOLATE COATING AND GARNISHING​

1. Place 1/2 ounce of chocolate in a microwaveable bowl. Microwave on high for 30 seconds, and then in 10 second intervals if necessary, until chocolate is almost, but NOT completely melted. Stir until chocolate is completely melted.

2. Spoon melted chocolate on top of the filling in each cavity of the silicone mold. Use the edge of a knife or scraper to scrape off any excess. Place in the refrigerator for a few minutes to harden. 

3. Prepare the garnishes if you wish to add any. To prepare the chocolate for drizzling, spoon melted chocolate into a paper cone or small plastic bag and cut off a small tip. Make small designs and/or chocolate daisies by piping melted chocolate on a piece of parchment or waxed paper. Place in the fridge to cool. 

4. Remove chocolate treats from the fridge and gently unmold each one unto a cookie sheet topped with a piece of parchment or waxed paper. 

5. Drizzle on the chocolate garnish, if using. Add chocolate daisies with a dab of melted chocolate to hold them in place. Serve immediately or place in a covered container in the fridge for up to 3 days.

COOKING TIPS 

• Check the ingredient list on the food packaging to ensure that each food item used in the recipe meets your dietary needs (e.g. gluten free or peanut free).  
• *You may need to use more or less almond milk, depending on the thickness of the almond butter.
• **To make equal-size treats use a silicone mold or silicone baking cups to portion, and also shape, the mixture. I used a 12-cavity egg-shaped mold. The mixture is stiff like cookie dough, so you may also shape each treat by hand into a ball or egg-shape if you wish. If shaping by hand, you will need to dip each shaped piece in melted chocolate to coat. Place on a baking sheet covered with parchment or waxed paper and let cool in the refrigerator before serving.

​PER SERVING (One chocolate-coated almond treat)

Calories: 72
Carbohydrate: 5 g  
      Fibre: 2 g
      Sugars 3 g
Fat: 6 g
Protein: 2 g


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Heart-shaped pancakes that you're sure to fall in love with!

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​I used a small heart-shaped pan to cook each pancake individually. You can also buy heart-shaped rings that you can place on a frying pan or griddle. But if you don't have either of those items, you could simply drop the batter on a pan or griddle as you normally would for pancakes. It's much faster, and the pancakes will still have these pretty colours and taste just as delicious! And, if you wish, you could even cut them into heart shapes using a cookie cutter.

If you try these at home it will be love at first sight (or bite)! Bon appétit!