And it’s totally healthy too. All raw, gluten and dairy free, no refined sugar, all good fats. Yay, yay, are you celebrating???
We ran out of gas halfway through making dinner last night (one of the hazards of living in the sleepy outskirts of Adelaide – no mains gas) and had to send the kids down the road to a friend’s house to boil pasta. But lucky for us, these little numbers were already in the dehydrator (thank goodness we are on the grid!)
We couldn’t wait until they were truly dehydrated, as that would have been the next morning, so we ate the clusters half done, all sticky and dense, with the chocolate sauce warmed up in the bottom of the dehydrator and cold, cold cashew cream. Seriously. Good.
1 ½ cups raw cashews, ground
1 cup raw cacao
½ teaspoon Himalayan salt
handful walnuts, chopped coarsely
½ cup agave nectar or maple syrup
(You can replace the agave/maple syrup with the same amount of xylitol dissolved in an equal amount of warm water, if you want a sugar-free version.)
Mix the ground cashews, raw cacao, salt, walnuts and sultanas in a bowl, add the agave nectar or maple syrup and stir. Add a little water until it becomes a thick, gooey, you almost can’t stir it type of mixture.
Drop clusters onto a Teflex sheet, on a dehydrator tray. If you don’t have a Teflex sheet, use baking paper.
Dehydrate as long as you can bear it before you need to eat them. My first one was eaten after about 2 hours. I then dehydrated them for another couple of hours and decided that really was probably quite enough for the fudgy, sticky texture I was craving. But you can do them up to about 8 hours with no harm at all.
If you don’t have a dehydrator, you could put these on a paper-lined baking tray in your oven at the very lowest setting, with the door slightly ajar, for an hour or two (though they probably won’t be technically raw, they will still be damn good and a lot healthier than your average brownie).
Warm chocolate sauce
¼ cup raw cacao powder
seeds of one vanilla bean
pinch Himalayan salt
¼ cup coconut oil, melted
½ cup agave nectar or maple syrup (or xylitol as above)
Put everything in a blender and whizz until smooth. Pour into a glass bowl and warm in the bottom of the dehydrator before eating. If the sauce seems a little thick, mix in a bit of warm water until it’s the texture you desire.
Vanilla cashew creme
1 cup cashews, soaked for an hour or two
2 tablespoons agave nectar, or xylitol
½ cup water
seeds of one vanilla bean
1 tablespoon coconut oil, melted
Put the cashews, agave nectar, water, vanilla seeds and salt in a blender and blend until very smooth. Leave the motor running as you add the coconut oil. Chill.