Evening all! As promised yesterday, here is the recipe to the Vegan butter scotch slice I made for dessert last night using all my @thesourcebulkfoods ingredients . The top layer is optional or could be substituted with the "Loving Earth" raw vegan caramel chocolate which is also available from the @thesourcebulkfoods online or in one of their stores . ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ▫️Base ingredients:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 cup organic oats or activated buckwheat
6-8 soft plump medjool dates
1/2 cup coconut shreds
1/2 cups activated pecans
1 tsp coconut oil ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ▫️Method: blend in food processor until sticky, press into base of a 21cm flan tin that has a push out base. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ▫️Butterscotch cream layer Ingredients:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 cups raw organic cashews
2 heaped tbs vegan butter (I used nuttlex)
3 tbs coconut sugar (add 1 more if you prefer sweeter). 1 tsp vanilla bean paste
1/2 cup coconut milk (full cream)
Pinch Himalayan crystal salt
Tsp mesquite powder (optional). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ▫️Method:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ In a high speed blender, blend until very smooth and creamy. Stop once in a while to scrape sides down. I used a vitamix on highest speed. Pour over base and freeze 5+ hours or overnight. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ▫️Top layer.. this layer is optional and was really just me experimenting. I melted 1.5 cups cacao butter, 3 tbs coconut butter, 2 tbs coconut nectar, tsp vegan butter, tsp mesquite powder, pinch salt and pinch cinnamon. Mix all together and I pour over top. re freezed for a further hour. I think next time I'll try the raw vegan caramel chocolate to save some time! 😜.
4 13717 minutes ago
Food is for eating, and good food is to be enjoyed... I think food is, actually, very beautiful in itself. Delia Smith
We all know tomato is the important ingredient in Italian cuisine. A good tomato would make a total difference to the dish.
We have the Highly gustative and juicy "Le Jardin de Rabelais Tomato" from France in the heart of Loire Valley. They are sweet and flavoursome , best for Fresh Pasta served with Mozambique scampi.