lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Muffins With Toasted Coconut - Refreshingly Sweet!
Ingredients:
- 15 lemon
- 1 lemon juice
- 1 vanilla extract
- 1 powdered sugar
- 1 -2 lemon juice
- 2
Instructions:
1. Follow the directions of the cake mix and have that ready.
2. Add 1 tablespoon of lemon juice; grate 1 lemon's zest in there as well. Squeeze 1/2 a lemon's juice also. If you like more lemon flavor you can juice the other half as well.
3. Add 1 teaspoon vanilla extract; stir everything together with the cake mix.
4. Pour batter into your cake mold of choice- I usually use a loaf pan!
5. Bake according to directions on the cake mix box. (Takes about 10-15 minutes).
6. Check center using a tooth pick or a fork after 15-20 min to make sure it is baked all the way through. The toothpick should be clean when you enter it into the cake rather than have raw batter on it.
7. Once baked through; take muffins out and let them cool.
8. Work on making the glaze! Just add the 2 cups of powdered sugar with 2 tablespoons of lemon juice either fresh or from concentrate and mix very well till you get a nice semi-thick consistency. Place aside.
9. Once muffins are cool; poke a few tiny openings on top and pour the glaze over them with a spoon. This way the cake absorbs more moisture and the top has a lightly gloss look! Make sure to have aluminum foil or wax paper at the bottom of the cupcakes before pouring the glaze all over. Easier clean up.
10. Garnish by grating some lemon zest over the glaze. Your muffins are ready to enjoy!
11. Toasted Coconut Portion.
12. *Now, if you would like to have an extra depth of flavor to these muffins you can add toasted coconut into the cake batter and garnish with toasted coconut as well. You can buy toasted coconut already packaged or you can toast them yourself. Buy coconut flakes and spread them onto a silicone mat in your pan and place in a 325 degree oven for 3-4 minutes on each side till golden brown!
13. Of course, you can make this recipe into a cake or a loaf; it doesn't have to be cupcakes or muffins!
Title: Chocolate Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 margarine
- 1/2 water
- 1 eggs
- 3 buttermilk
- 2 baking soda
- 1/2 vanilla
- 1 margarine
- 1 milk
- 1/2 powdered sugar
- 3 vanilla
- 4
- 1
- 1/2
Instructions:
1. In large bowl, sift together flour and sugar.
2. Bring to a boil the following: margarine, cooking oil, water and cocoa. Whip into flour and sugar.
3. Mix together egg, buttermilk soda and vanilla and then add to mixture. Batter will be thin.
4. Bake in a large sheet pan or two small sheet pans at 350F about 25 minutes or until done.
5. ICING:.
6. Bring to a boil: margarine, cocoa, milk, powdered sugar and vanilla. Mix while hot. Pour on warm cake. 1/2 cup chopped nuts may be added to icing.
Title: Fruity Cake
Ingredients:
- 225 sugar
- 225 milk
- 175 butter
- 225 self raising flour
- 400
Instructions:
1. Put the first 4 ingredients in a pan, bring to the boil and mix together, let the mixture cool slightly then add flour and mix thoroughly.
2. Grease and line a 900 g loaf tin, pour in mixture and bake for 1 hour at 160 C / 325 F / Gas 3.
3. Leave to cool, remove from tin and slice. Note: Tropical dried fruit such as mango, pineapple and apricots gives a summer feel to a glorious cake!
Title: Butterfinger Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 baking soda
- 1/4 salt
- 3/4 granulated sugar
- 1/2 butter
- 1 margarine
- 1 egg
Instructions:
1. Preheat oven to 375º F.
2. Combine flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.
3. Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Biscochitos
Ingredients:
- 6 flour
- 1/4 salt
- 3 baking powder
- 1 1/2 sugar
- 2 anise seed
- 2 eggs
- 2 white wine
- 1/4 sugar
- 1/2 cinnamon
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Sift flour with baking powder and salt.
3. In a separate bowl, cream lard with sugar and freshly ground anise seeds until fluffy. (This is a very important step! You want a lot of air incorporated into the lard because it helps make the cookies lighter.).
4. Beat in eggs one at a time.
5. Mix in flour mixture and white wine until well blended.
6. Refrigerate 1-2 hours.
7. Turn dough out on a floured surface and roll out desire thickness (I usually like it between 1/8-1/4 of an inch thick).
8. Cut into shapes.
9. Mix the 1/2 cup sugar and 2 tbsp of cinnamon in a small bowl.
10. Dip tops of the cut out cookies in the cinnamon-sugar mixture.
11. Bake 10-12 minutes or until edges turn a golden color.
12. Remove from oven and immediately dip cookies again in the cinnamon-sugar mixture.
13. Place cookies on cooling sheet and allow to cool completely. (If you try to eat them while they're still warm, they will taste like lard-- not fun!).
14. Variation: You can also "paint" the cookies with a mixture of 1/2 cup heavy cream or evaporated milk and food coloring (red or green). With a paint brush, put a heavy coat on top of cut out cookies (for this variation, it's usually the shape of a chile/chili). Sprinkle with cinnamon and sugar, then bake for 10-12 minutes.
Title: Syrup-Soaked Pastries With Hazelnuts, Pistachios and Pine Nuts
Ingredients:
- 1 1/2 all-purpose flour
- 2 kosher salt
- 1 eggs
- 2 sugar
- 1 fresh lemon juice
- 3 hazelnuts
- 1/4 pistachios
- 1/4 pine nuts
- 1/4
Instructions:
1. In the bowl of a stand mixer fitted with a dough hook, combine the flour with 1 tablespoon oil, 1/2 teaspoon salt, the eggs, and 1 tablespoon water and knead on medium speed until a smooth dough forms, 4 to 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
2. Meanwhile, in a small saucepan, combine the sugar with the remaining 1/2 teaspoon salt, the lemon juice, and 3/4 cup water and bring to a boil. Reduce the heat to medium-low and cook until slightly reduced, about 10 minutes. Remove from the heat and pour into a bowl. Cover with plastic wrap and keep warm.
3. Heat the oven to 350°. Unwrap the dough and divide into 4 equal pieces. Using a pasta machine or working on a lightly floured work surface, roll 1 piece of dough until 1/16 inch thick. Cut the dough lengthwise into 1-inch-wide, 12-inch-long ribbons.
4. In a 10-inch skillet, heat the remaining 2 cups oil over medium until an instant-read thermometer reads 330°. Attach the end of 1 dough ribbon to the tines of a fork in one hand and hold the other end of the ribbon in your other hand. Place the tines of the fork in the oil, keeping them against the bottom of the skillet, as if stabbing it, and slowly turn the fork clockwise, wrapping the dough around it as it fries and puffs. When you reach the end of the dough ribbon, let it fall over the spiral against the tines of the fork. Carefully remove the fork and continue frying the dough spiral, flipping once, until golden brown, about 2 minutes. Using tongs, transfer the pastry to a rack set over a rimmed baking sheet and keep warm in the oven while you fry the remaining pastries, steadily maintaining the temperature of the oil.
5. When all the pastries are fried, toss each one in the bowl of warm syrup and arrange on a large serving platter. Sprinkle the pastries with the chopped nuts, drizzle with the remaining syrup, and serve while hot.
Title: Lemon Sugar Cookies
Ingredients:
- 1 butter
- 1 shortening
- 1 powdered sugar
- 1 white sugar
- 2 eggs
- 1 baking soda
- 1 cream of tartar
- 4 unbleached all-purpose flour
- 1 vanilla
- 1
Instructions:
1. Blend butter, shortening, sugars, & eggs until smooth.
2. Combine the soda, cream of tarter, and flour. Add to the sugar mixture gradually until well blended.
3. Stir in the vanilla and lemon extract.
4. Cool dough in the refrigerator for about 30 minutes.
5. Roll into balls & slightly flatten with sugar coated glass.
6. Bake 10-15 minutes at 350*F until golden at edges.
Title: Black Bean Chocolate Cake
Ingredients:
- 15 black beans
- 5 eggs
- 1 pure vanilla extract
- 1/2 sea salt
- 6 coconut oil
- 1/2 honey
- 6 baking powder
- 1 baking soda
- 1/2
Instructions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Grease 9" cake pan and dust with cocoa powder, tapping to evenly distribute.
3. Drain and rinse beans. Shake off excess water.
4. I use handheld mixer to pulverize beans smooth.
5. Add in 3 of the eggs, vanilla, salt and continue mixing. When smooth, add in coconut oil and honey. Add in last 2 eggs.
6. In separate bowl, sift in cocoa powder, baking soda and baking powder and then add to the wet ingredients
7. Beat on high until you achieve a nice smooth consistency. Approx 1 minute.
8. Scrape batter into pan and rap on counter a few times to free any bubbles.
9. Bake for 40-45 minutes. Cake is done when top is rounded, firm to touch and toothpick comes out clean.
10. LET CAKE SIT OVERNIGHT IF POSSIBLE or at least 8 hours. It's not a ready-eat-right-away type of cake.
11. Frost with favorite frosting and enjoy.
Title: Bread Dessert With Rum
Ingredients:
- 12 water
- 4 sugar
- 2 lemon juice
- 1 rum
- 1/2 ginger
- 1/3 cinnamon
- 1/2 milk
- 250
- 1
Instructions:
1. Boil the water and sugar and lemon juice until sugar melts and it reaches the right consistency.
2. Place the breads in a large dish.
3. whisk the milk with cream shanti and add ginger.
4. cool the syrup and add the rum.
5. then pour over the breads.
6. take pieces from shanti and place on breads.
7. and sprinkle cinnamon over.
Title: Greek Butter Cookies
Ingredients:
- 1 unsalted butter
- 1 sugar
- 3 eggs
- 1 orange zest
- 1 baking powder
- 4 all-purpose flour
Instructions:
1. In a small bowl combine flour and baking powder.
2. In another bowl, cream the butter and add the sugar gradually. Beat the eggs until light and add to the butter-sugar mixture, beating well. Add the flour and baking powder mixture slowly, blending to make a soft and malleable dough.
3. Preheat oven to 375F (190C).
4. To shape each cookie: pull off a piece of dough the size of a walnut and roll it into a short rope. Form a circle or spiral with it, and place on an ungreased cookie sheet, leaving some distance between the cookies. Brush the tops lightly with beaten egg and bake at 375 for 20 minutes or until golden brown.
Title: Pumpkin-Filled Cream Puffs With Maple-Caramel Sauce
Ingredients:
- 3/4 water
- 1/3 butter
- 2 sugar
- 1/8 salt
- 3/4 all-purpose flour
- 3 eggs
- 1/2 pecans
- 1 sugar
- 3 pumpkin pie spice
- 1 canned pumpkin
- 1 brown sugar
- 1/2 cornstarch
- 1 half-and-half
- 1/4 water
- 2 pure maple syrup
- 1 butter
- 1/2 vanilla
Instructions:
1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.
2. To make the Cream Puffs: In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat; cool for 10 minutes. Add eggs one at a time beating well with a wooden spoon after each addition.
3. Drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake for 30 to 35 minutes or until golden brown and firm. Transfer cream puffs to a wire rack and let cool.
4. To make the Pumpkin Mousse Filling: using a chilled large mixing bowl beat 1 cup whipping cream, 3 tablespoons sugar, and 1 teaspoon pumpkin pie spice with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
5. To make the Maple-Caramel sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup half-and-half or light cream, 1/4 cup water, 2 tablespoons pure maple syrup, and 1 tablespoon butter.
6. Cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles). Cook and stir for 2 minutes more. Remove from heat; stir in 1/2 teaspoon vanilla.
7. Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel Sauce onto eight dessert plates; sprinkle with some of the toasted pecans.
8. Place a filled cream puff on top of the sauce on each plate. Drizzle each cream puff with remaining sauce and sprinkle with remaining pecans. Cover and chill for up to 3 days or freeze for up to 3 months.
Title: Toblerone Chocolate Mousse
Ingredients:
- 125 cream cheese
- 1/2 caster sugar
- 1 eggs
- 2 boiling water
- 1 dark chocolate
- 200 chocolate
- 100 brandy
- 1/2 chocolate
Instructions:
1. Beat cream cheese, sugar and cream until smooth.
2. Add egg yolks, gelatine mixture and melted chocolate, mix until all ingredients are well combined.
3. Beat egg whites to soft peaks and gently fold into chocolate mixture with Toblerone, add brandy.
4. Pour into small dishes and chill for 4 hours.
5. Decorate with extra chocolate and cream if desired.
Title: Cocunut and Rice Dumplings
Ingredients:
- 2 1/2 water
- 4 1/2 salt
- 1 jaggery
- 2 cardamom powder
- 4 raisins
- 1
- 1/2
Instructions:
1. Boil 2 1/2 cups of water.
2. Add salt and oil.
3. Slowly stir in the rice flour careful to avoid any lumps being formed.
4. Cook while continuing stirring till the dough turns thick.
5. Take off the flame.
6. Heat jaggery in 2 cups of water to make a thick syrup.
7. (If you are using sugar make a syrup till one string consistency is obtained) Add the coconut and cook till thick.
8. Add cardamom and raisins and cook till almost dry Cool Divide the rice douch into 20 equal portions Take one portion in the centre of an oiled palm and flatten Make a small cup of each portion of the dough and put a portion of the coconut mixture in it and shape (To shape the modak, bring together the edges of the dough cup and pleat them together to meet in a fluted top).
9. Steam cook the modaks (about 20 minutes) till done.
10. Be careful not to break them.
11. Insert toothpick making sure the dough comes out clean Serve brushed with hot ghee.
12. Yummy!
Title: 'Just Right' Pumpkin Spice Cupcakes
Ingredients:
- 2 cake flour
- 1 baking soda
- 1 1/2 baking powder
- 1 dark brown sugar
- 1 cinnamon
- 1 ground ginger
- 3 eggs
- 1 butter
- 15 pumpkin puree
- 2 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Mix all dry ingredients.
3. Beat eggs slightly .Add pumpkin puree.Mix well.Add in melted butter and vanilla.
4. Add in the dry ingredients,about 1/2 cup at the time,mixing well after each addition but not overbeating the batter.
5. Line a cupcake tin with paper cupcake cups.Divide the batter evenly into the cups,about 3/4 full.I find this makes exactly 15 cupcakes in my pan.
6. Bake for 25 minutes.
7. Remove from oven and cool for 2 minutes.Remove to a wire rack until comletely cool.
8. Decorate with your favorite icing.Cinnamon buttercream is amazing!
Title: Oreo Chocolate Mousse Recipe
Ingredients:
- 175 cocoa powder
- 375
- 500
- 3
Instructions:
1. Beat whipping cream until stiff peaks form.
2. Lightly beat caramelised condensed milk with a fork & stir in cocoa powder.
3. N.B.: If caramelised condensed milk is unavailable, regular condensed milk can be caramelised by boiling the tin in a saucepan of water for a few hours, taking care that there is always water in the saucepan or the tin will explode.
4. Fold caramel mixture into cream.
5. Sprinkle a generous layer of crushed biscuits onto the bottom of the serving dish.
6. Spread a half the caramel-cream mixture over.
7. Repeat and top with crushed biscuits.
Title: No Crust Peanut Butter Pie
Ingredients:
- 16 peanut butter
- 4
Instructions:
1. In bowl mix 1 container of the sugar free cool whip and the peanut butter by hand until mixed together.
2. Pour into the custard cups and refrigerate 2-4 hours. When ready to serve, top with dollop of sugar free cool whip.
Title: Strawberry Mousse & Fudge Torte
Ingredients:
- 1 water
- 1/2 water
- 1/2 canola oil
- 2 egg
- 1/2 unflavored gelatin
- 1 frozen whole strawberries
- 1 powdered sugar
- 1
- 1 1/2
- 1/2
Instructions:
1. Heat oven to 350°F.
2. Grease bottom only of 10-inch springform pan.
3. In large bowl, combine brownie mix, chocolate chips, 1/2 cup water, the oil and the egg.
4. Beat 50 strokes until combined,then spread in greased pan& bake 35-40 minutes.
5. Let cool completely at least 1 1/2 hours.
6. For the mousse layer, place the remaining 2 tbsp water in medium saucepan and sprinkle the gelatin over the water, letting stand 1 minute to soften.
7. In food processor or blender process strawberries until smooth.
8. Add the strawberries to the softened gelatin mixture and mix well.
9. Cook over medium heat until gelatin is completely dissolved.
10. Cover and refrigerate 1 1/2 hours until completely cooled and slightly thickened.
11. In large bowl, beat 1 1/2 cups whipping cream and powdered sugar together until stiff peaks form (be sure the cream is beaten stiff as is will soften slightly when folded with the strawberry mixture).
12. Fold in strawberry mixture, being careful not to overmix and deflate the whipped cream.
13. Spoon over cooled brownie base and refrigerate 2 hours or until set.
14. Just before serving garnish with whipped cream.
Title: Pineapple Snowballs
Ingredients:
- 18 crushed pineapple
- 1 Cool Whip
- 1
Instructions:
1. Crush 18 vanilla wafers with a rolling pin. Mix with crushed pineapple.
2. Put 36 wafers into 12 stacks of 3 each. Spread pineapple filling generously between wafers.
3. Cover tops and sides with Cool Whip. Sprinkle with coconut.
4. Chill before serving. (If made the night before, the wafers will soften nicely.).
Title: Chocolate Mousse (foolproof version!)
Ingredients:
- 1 boiling water
- 5 eggs
- 4
Instructions:
1. Grind chocolate chips in a food processor or blender, using short pulses.
2. Add boiling water and blend to melt the chocolate.
3. Add egg yolks, one at a time, blending well after each one is added.
4. In a medium bowl, beat egg whites with electric mixer until stiff peaks form.
5. Fold egg whites into chocolate mixture gently.
6. Pour the mousse into wine glasses or other serving glasses and top with Cool Whip and a maraschino cherry.
7. Chill in refrigerator until set.
Title: The Purple Chefs Best Brownie Recipe
Ingredients:
- 4 butter
- 3/4 granulated sugar
- 2 eggs
- 3 vanilla
- 1 all-purpose flour
- 1 butter
- 4 water
- 2
Instructions:
1. Lightly grease a 13 x 9 inch baking pan.
2. Melt chocolate and butter in a bowl in microwave on HIGH 2 minutes OR place glass bowl on top of saucepan filled with boiling water.
3. When chocolate and butter have melted remove from microwave or saucepan and stir in sugar until well blended; mix in eggs and vanilla.
4. Stir in flour, spread in pan.
5. Bake in preheated 350F oven for 30-35 minutes or until done. DO NOT OVERBAKE.
6. Glaze brownies by melting chocolate, butter and water together, mixing until smooth.
7. ENJOY -- these are great when you are depressed!
Title: Portuguese Sweet Rice (Arroz Doce)
Ingredients:
- 2 water
- 1 -2 lemon
- 1 salt
- 1 margarine
- 1 rice
- 4 milk
- 1 1/2 sugar
- 3
Instructions:
1. Turn stove to maximum. In a large pot add water. Peel most of the rind from one lemon and add the peels to the pot. Set lemon aside and turn stove down to medium.
2. Add salt and margarine.
3. When water is boiling, add rice. Stir constantly.
4. When most of the liquid boils away, add 1/2 cup of milk. Stir. Repeat this step until all the milk is added.
5. Remove rind from pot.
6. Grate the rest of the lemon zest and add it. Add sugar. Remove pot from element.
7. Slowly stir in egg yolks. (add a little bit of milk to the yolks first).
8. Return pot to the element just until the rice boils. Stir constantly to avoid burning!
9. Pour into casserole dish and allow to cool slightly before covering.
10. Just before serving, sprinkle cinnamon on top.
11. Tip: for a stronger lemon flavour, use two lemons. Peel most of the rind from one for the cooking process, and grate most of the zest from a second lemon to add at the end. For a weaker flavour, use only one lemon and make it stretch for both.
Title: Four Layer Dessert
Ingredients:
- 1 1/2 flour
- 1 sugar
- 3/4 butter
- 1 walnuts
- 1 powdered sugar
- 8 Cool Whip
- 8 cream cheese
- 6 instant pudding mix
- 4 milk
Instructions:
1. Combine flour, sugar, butter and walnuts. Press into bottom of 9x13" pan. Bake for 20 minutes at 350°. Cool completely.
2. Cream together powdered sugar and softened cream cheese. Fold in Cool Whip. Spread carefully over the first layer.
3. Combine milk and pudding and beat as directed on package. Spread carefully over second layer.
4. Spread Cool Whip over pudding layer. Do Not Mix Layers. You may sprinkle with a few more chopped nuts and some chopped chocolate.
Title: Snowballs
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1 egg
- 2 vanilla
- 2 flour
- 1 pecans
- 1 chocolate chips
- powdered sugar
Instructions:
1. Cream butter and sugar together.
2. Stir in egg and vanilla.
3. Blend in flour then fold in pecans and chocolate chips.
4. Form into walnut-sized balls and place in ungreased baking sheets.
5. Bake at 350º for 15 to 20 minutes.
6. Cool slightly.
7. Roll cookies in powdered sugar several times to coat well.
8. Store in an airtight container.
Title: Drop Soft Sugar Cookies
Ingredients:
- 1/3 canola oil
- 1 sugar
- 1 vanilla
- 1 egg
- 2 1/2 flour
- 3/4 salt
- 1/2 baking soda
- 1/4 milk
- 1/8 sugar
Instructions:
1. Preheat oven to 400. Lightly grease cookie sheets.
2. In a large mixing bowl, beat together oil, sugar and vanilla until crumbly. Beat in egg.
3. Gradually add in flour, salt, baking soda, and milk. Beat until well-mixed.
4. Drop by Tbsp on to lightly greased cookie sheets 2" apart.
5. Slightly flatten each with a flat-bottom glass dipped in sugar (or colored sugar).
6. Bake at 400 for 6-8 minutes or until edges barely begin to brown.
Title: Giant Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla
- 1 1/4 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/4 salt
- 1 chocolate chips
Instructions:
1. Preheat oven to 350°.
2. Combine butter, sugar, brown sugar, egg and vanilla in a bowl until well mixed.
3. In a separate bowl sift together flour, salt, baking powder and soda.
4. Combine the wet and dry ingredients together and mix well.
5. Stir in the chocolate chips.
6. On a greased cookie sheet place a heaping tablespoon, almost a 1/4 cup, of the cookie dough about 2 inches apart. I find that 6 giant cookies fit nicely on one sheet. You may have to flatten the dough a little bit so they bake evenly.
7. Bake for about 12-15 minutes or until the edges start turning golden brown.
8. If you decide to use this recipe but not make the cookies giant bake for about 8-10 minutes.
Title: Raw Cashew "Cheesecake""
Ingredients:
- 1/2 dates
- 1/2 salt
- 1/4 raw cashews
- 1 1/2 vanilla extract
- 2 coconut oil
- 1 raw honey
- 1/3 fresh raspberry
- 1/3
- 1
Instructions:
1. place raw cashews into bowl, fill with water and let soak 5 hours.
2. chop almonds finely.
3. add almonds, dates and salt to the food processor and chop until it is a workable paste (you should be able to roll it in your hands and have it stick together).
4. using a 7 " spring form pan, spread the date/almond mixture onto the bottom to form the crust.
5. melt honey or nectar with coconut oil, whisk to combine.
6. drain cashews.
7. add cashews, lemon juice, coconut oil and honey together in a blender or food processor and blend until smooth. Be patient, this takes a while.
8. once smooth, pour approx 2/3 of the mixture into the cake pan
9. add raspberries to the remaining mixture and blend.
10. pour raspberry mixture into the pan
11. place in freezer until solid.
12. remove from freeze 30 min prior to serving.
13. garnish with raspberries.
14. optional: try this recipe with different fruits and berries. I have tried blueberries and strawberries.