Thursday, May 28, 2009

Chocolate Cups With Almond Cream And Berries

I wanted to make a birthday dessert for someone who doesn't do wheat, rarely does dairy, and is cutting back on sugar. As someone whose dessert repertoire leans heavily on butter, sugar, and all-purpose flour, I was a little stumped. Then, wandering through the stacks at Powell's during a recent trip to Portland, I noticed Ani's Raw Food Desserts by Ani Phyo. The design was cute, the photos were pretty, and the recipes were not only simple, but also consistently wheat-, dairy-, and gluten-free. So, I decided to give it a shot.

The recipe I chose was "Almond Frangipane Kream," which I planned to serve as a pudding topped with fresh berries. How simple was it? Put some raw almonds in a blender along with agave nectar, vanilla, and water, and process for about 30 seconds (or until smooth). That's it.

The result was a pleasantly sweet, smooth blend that tasted of almond and vanilla. I really liked it, but I was worried that the dessert might need a contrasting flavor, and so I ran out at the last minute and bought some little chocolate bowls. (Yes, the bowls were a cheat, both in terms of being store-bought and in terms of containing some sugar and dairy...) In retrospect, my concerns were unfounded, as the berries themselves provided a good contrast to the cream.

This is the only recipe that I've tried from the book to date, but, so far, I'm pleased with my selection. The instructions are clear and easy to follow, and the book is accessible even to someone who isn't a raw foodie. Other recipes I'd like to try in the future include Pineapple With Ginger And Lime, Lavender Chocolate Bars, and Raspberry Ganache Fudge Cake (!!!).


Dine With Donna said...

What a great sounding dessert. I plan to attend Veggie U this summer in Ohio. One of the ladies has just finished writing a raw food recipe book called "Raw".

Bec said...

I'm interested in making this tomorrow night for some guests with dietary restrictions and I didn't find the book when I looked for it today. Could you share some approximate proportions for the recipe?

Beatrice said...


Sorry that I haven't been keeping up with commments. It is basically equal amounts almonds and water (i.e., 1 cup to 1 cup), plus small amounts of vanilla and agave nectar.

Hope that helps,