THIS IS THE SWEET STORY OF HOW TO MAKE A WINNING TREAT FOR JUST ABOUT ANYBODY! Lots of variation in this one… take my suggestions and run with your ideas! The fundamental steps are the same, so this is what I like to call YUM-FUN!
So, about once a year.. when my husband has his annual rum and cigar birthdate outing with pals, I get inspired to concoct a one-bite dessert pairing that represents us as a couple… (i.e. what would we be if we were a pair of desserts?) I know. I’m weird. Nevertheless, I am happy with the outcome. Call me super strange, but having both one-bites’ flavors mix on my palate really hit me with a deep, sensory and arguably spiritual revelation!
Introducing a Magical Pair:
Peanut-y Rum Cup with Raspberry Crunch on top and
a Raw “Caramel” Almond, Date, and Fig Cup Crowned with Coconut.
Through this pairing, I have tasted what it is like to appreciate individual merits, but have a melding union be even more deliciously delightful than just one offering alone! And is that not the mysterious, glorious one-ness a marriage is idealized to be? Ah, the beauty of food and the enlightenment possible therein… Try this. Seriously.
A brief explanation: Jon enjoys rum, peanut butter, and raspberries…and I like everything in both items but prefer a healthier version of all treats. ta-DA!
HOW TO: the peanut-y cup was easy…
Just double boil semi-sweet chocolate along with a bit of coconut oil and rum extract (or the real thing), layer the ooey gooey smooth melted chocolate on the bottom of your mini paper cup liners, follow with a dollop of peanut better, and add more rum infused chocolate on top. Sprinkle with Himalayan salt and add a piece of freeze dried raspberry before putting in fridge to set for 10 minutes. Easy and delish! There is refined sugar in the store bought chocolate chips, which is the downer… which brings up the dessert version of “me” for Jon’s birthdate party favors. A bit more complex, but less guilt later when you eat them…! LOL
Crust: 1 cup soaked and dehydrated almonds, 1/2 cup shredded coconut, 1/2 black mission figs, 3/4 cup medjool dates
“Caramel” middle : Halawi dates soaked in just enough water to soften, vanilla bean extract, cinnamon dash and sea salt.
Carob topping: melted Tablespoon of coconut oil, another couple Tablespoons of coconut manna, 1/4 cup of raw carob powder, 1 Tablespoon of yacon powder (or syrup would be better). mesquite is also a great option.
Food process almonds until broken into large crumbles, not into a paste, add the dates and figs… and coconut shreds until it sticks together to mold into the bottom or your cup liners and muffin molds. Your thumbs will be great to hollow out the middle in which you will put a dollop of the date paste “caramel” mixture.
To make the “caramel,” just food process all the listed ingredients until smooth. Put this smooth paste in the cup. Finally, melt the coconut oil and manna in a double boiler and whisk in carob powder and yacon–use maple syrup if you want a bit more sweet. Drizzle over “caramel” dollop and smooth in down to be in line with the top of the crust. Finally, cover the liquidy parts of the toppings with enough coconut shreds to cover. Chill to set in fridge. Enjoy!!!! …more work, but definitely less guilt involved since there’s nothing refined in the way of sweeteners in this option!
Option using silicone cups…great to at home party purposes! This is messy yum-fun!
One more major bonus for the raw cup dessert (the one I am describing WITHOUT chocolate… my doggie Rocky the Rescue can have a smidge, too!!! wahoo… and he enjoyed a few bits of a one-bite. 🙂 Truly guilt-free me!
So, this was a foodie’s way of helping you get to know me and my hubby as a pair… You can choose one or the other, but the magic of this pairing is that having both together makes the flavors even better!!! Truly!!! I am super blessed at how this worked out!!!
Here are other varieties of this pictured below:
The pink are silicone cups. Makes this to easy!
I love food art!