Raw Dessert Recipe – Maple Sweetened, Coconut Curry Confections

For the last few weeks I have immersed myself in raw vegan caramel making and all sorts of delectable (and healthy) derivations of this classic dessert. After posting pics to facebook, and deciding that I need to turn these recipes into an ultimate raw vegan caramel e-book (stay tuned!), I felt like a bit of a tease.

The following raw, vegan and gluten free recipe came from my desire to make something that looked sumptuous, and exotic with flavors and textures to match, that I could share right now (pictures as well as recipe).

These Maple Sweetened Coconut Curry Confections are visually enticing little morsels who’s silky texture, and melt in your mouth feel set the stage as the subtle accents of curry, cinnamon and apricot transport you to another place and time.

The ingredients are easy to find and the only real pre-prep I suggest is soaking and dehydrating your almonds a couple days ahead. This step will make a much healthier dessert by removing the enzyme inhibitors and significantly reducing the pyhytic acid content leaving you with a much more digestible food (either plan ahead, or just begin soaking and dehydrating 4-6 cups of almonds at a time on a regular basis and have crispy almonds on hand for nut mylk, raw, vegan and gluten free desserts or raw, vegan and gluten free savory dishes).

On to the recipe. Enjoy, and please leave a comment to let me know what you think!

Maple Sweetened, Coconut Curry Confection with a Cinnamon Chocolate Drizzle

Recipe by Chaya-Ryvka

Makes one 8x11x1 inch tart pan
(The tart pan I used has a removable base. If you do not own this exact pan use whatever you do have that is of a similar size. If the base is not removable, grease your pan and line it with saran wrap leaving at least 2 inches of overhang. After setting the cream in the freezer carefully remove the tart from the base and place it on the cutting board for the following step.)

Ingredients and Method

Apricot Almond Crust

  • 1 1/2 cup almonds – preferably soaked and dehydrated until crispy
  • 1/2 cup +3 Tbs. dried apricots (packed) – ideally soft (not soaked) and definitely sulfur free
  • pinch high mineral sea salt
  • 5 drops vanilla flavor extract from Medicine Flower – you can also use half of a vanilla bean seeded or half a teaspoon of vanilla extract. If you use the extract wait until the apricots and almonds are well broken down to add it as the liquid will cause everything to bind together.

Process ingredients until the almonds are finely ground and everything holds together with a slight squeeze.

Taste your mixture and if the flavor needs a bit more punch pulse in another dash of salt.

Transfer the mixture to your greased tart pan or if using a pan with a non removable base follow the instructions at the top.
Spread your mixture evenly over the base of your pan. Break up any clumps and and make sure you have a consistent thickness throughout the pan.

Press firmly with a flat hand. If the mixture is sticking to you wash and dry your hands, and press again. Ideally you want a smooth and even surface.
Set your base aside while you make your cream.

Maple Sweetened Curry Cream

  • ½ cup extra virgin coconut oil – gently melted by placing the jar in a bath of warm water until the solid oil is a liquid
  • ½ cup grade “B” maple syrup
  • ½ cup almonds – preferably soaked and dehydrated until crispy
  • pinch high mineral sea salt
  • 7 drops medicine flower vanilla flavor extract or 1 vanilla bean scraped or 1 tsp. vanilla extract
  • 3/4 tsp. of your favorite curry powder – I used a pretty mild curry. If yours is not so mild I would suggest starting with less and adding to taste.

Blend all ingredients in a clean and dry high speed blender until smooth, creamy and pourable.

Pour the cream over your crust, tilting the pan to spread it to all edges and then tap it gently on the counter top to even the cream out.

Place it in the freezer for 20 minutes to firm.

**See Below before continuing.
Remove from the freezer and from the pan.

If you have a removeable base you may score and cut on the pan base.

If you are using the saran wrap method you must pull gently on the ends of the saran wrap until it is removed from your pan.

Transfer the base without the saran wrap to a cutting board to score and cut.

I cut about 40 pieces out of this bar to give you an idea, but you can cut the size that you like.

Once your bars are cut, set them back into the fridge or freezer while you prepare your chocolate drizzle.

Cinnamon Chocolate Drizzle

Also an excellent base for cinnamon chocolate truffles. Just put the entire batch in the fridge to set, roll them into your truffles and dust them in some cacao powder. Yum!!!

  • 2 ½ tsp cinnamon powder
  • 4 Tbs. cacao powder
  • 7 drops medicine flower vanilla flavor extract or 1 vanilla bean scraped or 1 tsp. vanilla extract
  • 1/4 C + 3 T extra virgin coconut  oil – melted gently by setting your jar in a bath of warm water until liquid
  • ¼ cup grade “B” maple syrup

I used a spice grinder, but you could probably get away with a dry food processor or sauce blender.

Place all of your ingredients into your instrument of choice and blend until well emulsified.

Transfer chocolate to a squeeze bottle or pastry bag with a number 5 or smaller tip.

Pull your bars out of the fridge or freezer and drizzle your chocolate in a desired pattern.
I decorated with chopped almonds (the added crunch brings a delightful depth to the textural dimension) , a cranberry and a very sparse dusting of turmeric (it is a strong flavor and I mainly wanted the splash of yellow).

Set your bars back in the fridge or freezer to firm up your chocolate drizzle before serving.

**As another and easier option you may choose to pour your chocolate over your cream base before cutting your bars. If you choose this method, pour your chocolate right over firm cream base and return to the freezer for another 20 minutes or until the chocolate is firm. At that point you may continue with the directions above for cutting your squares.

Bon Apetit!!!!
Store these in an airtight container in the fridge for up to a week or in the freezer for even longer storage.


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