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PB & RASPBERRY CASHEW CREAM RAW-EOS

A GUILT FREE TAKE ON PB & J OREO SANDWICH!

THIS ONES SIMPLE TO WHIP UP & FILLED WITH A HOME-MADE RASPBERRY CASHEW CREAM & SOME CRUNCHY PB THAT WILL TANTALISE YOUR TASTEBUDS & CURB THAT LATE NIGHT OR MID AFTERNOON SWEET FIX.

THIS IS BASICALLY 2 RECIPES IN ONE, AS YOU CAN USE THE RASPBERRY CASHEW CREAM AS A SPRED OR A CHEESECAKE TART.

 

PART ONE: RASPBERRY CASHEW CREAM

INGREDIENTS

  • 1 cup raw, whole organic cashews (pre-soaked over night or flash soak option)

  • 2 tbls raw agave (or substitute coconut sugar, organic maple syrup)

  • ¾ cup fresh organic raspberries

  • 2 Tbls of Lemon juice

  • Pinch of Himalayan salt or sea salt to taste

METHOD

  • Soak the cashews in distilled water overnight, making sure they are all completely submerged. This will soften them & make the next steps much easier. Alternatively, you can soak them in boiling water for a minimum of 15-20 minutes.

  • Drain the water from your cashews. Add cashews, agave, raspberries, salt to blender.

  • Turn blender on low. Slowly increase blender speed from low to high. Change settings according to consistency.

  • Occasionally turn off blender and scrape the sides with a spatula to ensure all ingredients are mixing evenly.

  • Now, run your blender on its highest setting for 1-2 minutes, or until your cashew cream should thicken. You’re done when its consistency is similar to cream cheese.

  • Place in the fridge or set aside & mixture will thicken slightly as it cools.

Now...

PART TWO: THE CHOCOLATE RAWEOS BISCUIT (YOU CAN ALSO USE THE SAME RECIPS FOR STANDARD CHOCOLATE BLISS BALLS)

INGREDIENTS

  • 2 tbls raw cacao powder

  • 2 cups fresh dates, pitted (soft)

  • 1/3 cup almonds

  • 1 tbls Peanut butter

  • 2 tbsp. natural protein powder (optional)

METHOD

  • Combine cacao powder & Almonds in a food processor & blitz for 3-4 seconds until a desired texture is formed (fine to coarser to liking)

  • Add you’re favourite Protein powder, Pitted dates & nut butter to the dry mix & process until a sticky mixture is formed

  • Divide the mixture into 6 piles. You then want to divide each pile in half and roll into small balls using the palm of your hands. Ensure they are all even, press down each ball to create the biscuit top & bottom layer. Set aside into freezer or fridge to firm up.

THE FUN PART: COMBINING & MAKING THEM!

So, now you have the biscuits & DELICIOUS cashew cream ready to go, its time to get your favourite brand of Peanut Butter & assemble these little beauties!

Its pretty self explanatory.... Grab a base, a spoon and top away with PB, Cashew cream & put another on the top. I also out a couple of fresh raspberries inside too.

Enjoy the variety of flavours & textures of these biscuits!

Thanks for reading & hope you enjoy sharing these with your nearest & dearests.

Yum yum yummmmm!

J.Nourish x

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