1 cup almonds
3/4 cup cashews
1/4 cup Brazil nuts
3 tablespoons cocoa butter (grated)
6 teaspoons honey (amount eventually increased to 10, see preparation)
1 teaspoon rose syrup or water
1/4 teaspoon cardamom (ground)
2 pinches of salt
Dash of cayenne
FRUITS AND NUTS
Handful of pistachios
Handful of almond
2 handfuls of hazelnuts
15 dried apricots (chopped in small cubes)
1. Put wet ingredients in a small bowl, mix well, and put in your dehydrator until the cocoa butter is completely melted.
2. While your wet ingredients are preparing, put the dry ingredients in your high speed blender (or coffee grinder, I guess) and reduce in flour (pay attention to not overprocess as you'll end up with nut butter! I had a relatively coarse flour, and it was awesome!). Don't wash your blender: we'll use it soon!
3. Put your nut flour in a quite large bowl, reserving about 2 tablespoons to "line."
4. In your blender, put the nuts from the "fruits and nut" part (pistachios, almonds and hazelnuts) and just coarsely chop them (Some may even remain entire: the better). Put with your nut flour and and the chopped apricots. Mix well.
5. Add your "rose caramel" and mix well. At this point, you'll want to add extra honey, a little at a time, until your flour and nuts are completely humid, and form a thick dough.
6. In your mold (one rectangle silicone mold, about 4 1/2" X 8 1/2" size) lined with the nut flour, put your dough and firmly press it in the bottom.
7. Put in the freezer about 20 minutes or until firm and then put in the fridge about 1 hour.
8. Cut in bars or square and transfer to a covered container and keep in the fridge.
A friend of mine wanted to find a raw version of nougat, as she tasted a delicious one.
I searched for special ingredients that would re-create the gooey and "caramely" taste of traditional nougat.
What I found is simply delicious, fatty, extra sweet, but even better than the original version.
I usually don't used honey, but in this case, I think it has a major role in the nougat taste.
I discovered that mixing sugar - agave, maple or honey - with melted cocoa butter ended up, when refrigerated, to a sticky cooked caramel texture. Yummy discovery!
Just in time for Christmas! The kind of sweeties you want to share with all your non-raw family!
Hope you'll love and experiment with!
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© 2009-2019 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!