I went looking for some new dessert recipes again, and since berries are coming into season, I decided to make this one (also because the picture on the website looked so pretty!) 🙂 I didn’t feel like firing up the oven last weekend, so it was nice to have several no-bake options to choose from, where you can do a lot of the work with the food processor and then just put it in the fridge/freezer. Like a lot of the new recipes we’ve tried, you have to get used to its texture, but once you taste the chocolate and raspberry mix it takes your mind off of the texture.
I was a bit worried about the longevity of this dessert in the fridge, because in the past when I made a dessert with avocado that was a “cream” or “pudding” like consistency, the avocado became very potent after a day or so in the fridge. We haven’t had this issue, and it has been in the fridge for ~5 days now (not because it doesn’t taste good, but there’s only 2 of us working on eating it!!)
The original recipe is found at:
-2 cups dates
-3 tablespoons maple syrup
-1 cup finely chopped pecans (I don’t like walnuts)
-3 tablespoons cocoa
-Pinch of sea salt
“Iced Chocolate Cream:”
-3 tablespoons of cocoa
-3-4 tablespoons maple syrup
-Pinch of cinnamon
-1 package (6 oz.) fresh raspberries
Blend all ingredients together in a food processor until well combined. Place mixture in a parchment paper-lined baking tray and press down firmly. Freeze for 1 hour.
Add all ingredients to a food processor and blend until very smooth and creamy. Remove “base” from freezer and spread cream on top. Top it all with the fresh raspberries. Store in refrigerator or freezer.