Lately I’ve been wanting to make a fruity raw dessert that was neither chocolate nor overly nutty, but I’ve been uninspired by winter fruits. Persimmons in fall are pretty much my last love until stone fruits return in spring– my winters are spent begrudgingly munching on Fuji apples that provide no groundbreaking dessert ideas. So, I took the dried fruit route today and hit my cupboards up for inspiration, and thankfully, my cupboards (and freezer) did me right. Here is a chewy, sweet, tangy and decadent treat that is packed with superfoods and contains very little added sweeteners.
Magical Mulberry Squares
1 cup dried mulberries, ground in food processor or blender
1/2 cup whole dried mulberries
1/2 cup cashews, ground as above
1/4 cup dried raisins and/or cherries, ground as above
1/2 cup lucuma powder
3 scoops vanilla protein powder
1/2 cup coconut oil, melted
2 tbls coconut nectar or honey
1 tsp camu camu powder
1/2 tsp Himalayan salt
Grind fruits and cashews, then mix together with all other ingredients. Mixture will be malleable and slightly sticky. Press into a 8″ baking pan and refrigerate.
3 tbls almond butter
3 tbls coconut oil, melted
2 tbls coconut nectar or honey
1 tbls lecithin powder
1 tsp Longevity Power “Maca Bliss”*
1/4 tsp Himalayan salt
Mix all ingredients together and pour over base layer. Once firm, dust with lucuma powder and cut into squares of any desired size.
*Maca bliss is a unique maca product; it is extracted at low heat, has had the starch and fiber removed, and unlike regular maca, has no overly malty flavor. It is available online here.
When it comes to dressings and sauces, I typically maintain a close and strong relationship with mustard. Any savory food + mustard = better tasting food, I feel, and I usually construct my salad dressings and dipping sauces around it. However, just because I have monomaniacal tendencies doesn’t mean I’m a total bore, and lately I’ve been very into tamarind. In the past I’ve bought whole dried beans and soaked them, but I’m often unsatisfied with the flavor and texture of that, so I tend to get jars of tamarind paste instead (which has no other ingredients, just the fruit).
Tamarind, in all its goodness, doesn’t particularly get along with mustard, so my sauce experiments of late have had different bases. Through the trial and error of fridge and cupboard random ingredient exploration, I have come up with a salad dressing/dipping sauce/stir fry sauce, aka SuperSauce, that is rich, creamy, sour, sweet, salty and spicy. The only thing we’re missing here is bitter, and I pretty much hate bitter, so this to me is a perfect combo of flavors that I have been using in everything from salad to spring rolls. It also works for basting veggies or proteins with before baking, or as a sauce for noodles (kelp, brown rice, soba, or if you’re totally retro, flour) or other grains, and can be thinned with water if desired.
Tamarind SuperSauce: (makes enough for 6-8 servings)
1/2 cup almond butter
3 tbls coconut nectar or honey
3 tbls tamari or nama shoyu
1 1/2 tbls tamarind paste
1 tsp toasted sesame oil
pinch of cayenne pepper
5-8 drops liquid stevia
Mix all ingredients together until smooth. Ratios can be changed depending on your preference, though too much more tamarind will make it unpalatably sour. (As is, the tamarind flavor is quite prominent.) For a more typical Asian-sauce flavor, you could substitute almond butter with peanut butter.
Tamarind SuperSauce dressing a winter salad of dino kale, shaved carrots, apples, and radishes.