Chocolate Nut Chilled Dessert Recipe

From Dorothy McNett's Recipe Book.

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Chocolate Nut Chilled Dessert

From Dorothy McNett's recipes at

for the crust:
1 cup of walnuts or cashews or almonds
3/4 cup pitted dates
1/2teaspoon vanilla extract, or vanilla bean paste
pinch of sea salt.

for the filling:
1 cup raw cashews, soaked about 30 minutes
2 cups pitted dates, soaked about 30 minutes
2 ripe avocados
2/3 cup unsweetened cocoa powder
1 teaspoon vanilla or vanilla bean paste
1/4 teaspoon sea salt

for the fruit topping:
1 - 2 cups fresh raspberries
3-4 tablespoons honey

In processor with steel chopping blade in place, whirl the 1 cup of nuts until very finely chopped and then add the 3/4 cup of dates along with the vanilla and salt. Whirl to blend. Using your fingers (may need to have a small bowl of cold water to dip your fingers in if the dough is sticking to your fingers) press the dough evenly into a 9 inch springform pan. Set aside. Drain away any water remaining from the soaking of the cashews and the dates. Using the same food processor bowl (no need to wash it out!), whirl the cashews and then add the dates and blend to make a fairly smooth mixture. Peel and remove the pits from the avocados and add them to the processor along with the cocoa powder, vanilla, and salt. Blend well and then spread it out over the crust. Chill several hours, or even overnight. When ready to serve, combine the raspberries and the honey in a bowl, smashing up some of them to create some juiciness. Remove the outer ring on the springform pan and cut the dessert into serving slices and arrange on individual plates. Garnish with raspberries and serve.

Recipe created 2015-06-01.

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