Some days are as ravishing as a baroque symphony, they completely wrap you in their tumultuous rhythm and don’t give you a second to reflect. Those are the days that I prepare myself for, so that when they arrive I am able to ride them like I would ride a wave if I were a surfer. A good surfer, that is. However, the issue is that I do not know when the tumultuous day will arrive and many times I don’t realize that such a day has come until it has already passed. On top of it, the challenge doesn’t even come from outside most of the time but from inside!
Today was such a day. My mind was turbulent from the morning, I wasn’t able to focus, I started too many things then, overwhelmed, I simply sat down and watched the Eurocup. I guess my meditation and yoga practices are helping because I was able, sometime during the afternoon, to let go of the first part of the day and start with a clean slate. And that was a great decision my friends, because look what it inspired: raw pots de crème!
- Chocolate crème:
- 1 avocado
- 5 medjool dates, pitted
- 2 Tbsp honey (for vegans – replace with agave nectar or another natural sweetener)
- 5 Tbsp melted coconut oil
- 5 Tbsp raw dark cocoa
- ½ tsp vanilla extract or 1 vanilla pod, scraped
- Salted caramel:
- 5 medjool dates, pitted
- 2 Tbsp raw almond butter
- 3 Tbsp coconut oil
- 3 Tbsp maple syrup
- 1 pinch natural salt of choice, preferably coarse
- Put all the ingredients for the chocolate crème in a blender (you need a fairly strong blender for this). Blend thoroughly for about one minute.
- Pour the chocolate crème in your pots, filling ⅔ of them.
- Wash the blender, dry it, then put all the caramel ingredients (other than the salt) in the blender. Blend for about 4 minutes, checking the consistency from time to time. The secret to obtaining that gooey caramel consistency is blending it long enough to allow the ingredients to bind together properly. The caramel is done when it’s sticky and it doesn’t break easily.
- Spread the caramel on top of the chocolate crème.
- Place in the fridge for at least half an hour to allow the ingredients to fuse, the flavours to develop and the coconut oil to harden.
- Sprinkle with your salt of choice (I recommend Himalayan salt) and serve.
Himalayan salt from the Khewara mines in the Pakistani region of Kashmir and Persian blue salt from Iran. I really love these artisanal salts. They are fossilized crystals which formed in the prehistoric era. I feel a little bad about eating these crystals because it’s like I’m crushing a piece of history with my little grater. Maybe they should be in a museum or something, although I still think my raw caramel is worthy of some 200 million years old salt crystals. And I don’t like museums anyways…
Anyway, the point is, use natural salt please. Not only to top off caramel but in general. Processed (iodized) salt sucks very much, just like everything else that’s very processed. Plus, natural salt is so pretty!
My wonderful vegetarian compatriot, Andie from Andie’s Veggies is hosting this month’s Dulce Romanie (Sweet Romania) challenge, the prerequisite of which is to make a vegetarian recipe with caramel because Andie is a true blood vegetarianus caramelus, a species not at all endangered but very fascinating in its constant chase for delicious desserts. Well, dear Andie, here it is my magnum opus. You have got to try it. Yup, it’s mandatory!
This is the most decadent raw dessert I ever made and believe me, I made a lot of raw desserts in the last few years. Raw desserts are usually easier to prepare that their cooked counterparts, they never make me feel bad after I eat them, plus they’re very nutritious too. The result of this reasoning is that I have probably tried half of the raw desserts on the internet (which is a huge amount!). So these pots de crème are the richest raw dessert I ever made but they didn’t make me feel full or heavy at all. I really liked the consistency of both the rich chocolate crème and the caramel. The caramel is particularly gooey (I don’t like this word but I can’t find a better one to describe this consistency properly), which was very surprising for my boyfriend who kept asking me: “What did you put in this?? Is it really raw??” Yes, it’s raw and even better than regular caramel! You can use it in other recipes as well, such as apple slices with caramel or caramel praline ice cream (yum!). Try it asap!
Have a sweet time, my dears and don’t forget to take everything with a pinch of fossilized sea salt
Later edit: I’ve gotten some reviews on this recipe, some direct ones and some indirect, from pinterest and tumblr. It seems like this recipe is a little too oil-heavy. This is true – avocado, coconut oil, almond butter…they all contain oil. However, I didn’t mind this when I made the recipe because the coconut oil hardens when you’re chilling the chocolate cream in the fridge and the consistency becomes just right. Plus, provided you’re using good quality organic ingredients, these are all healthy oils. I’m not a proponent of low fat, low oil diets. I’ve read extensively on the subject and my opinion at the moment is that oils and fats from good sources are not harmful. However, I respect other opinions or tastes that people may have. So for this recipe, use 2 Tbsp instead of 5 for the chocolate cream and 1 and half Tbsp coconut oil for the caramel for a lighter version. And if you try it, please let me know how it came out! It’s really important to me! Thank you