I'm gradually "unbaking" my way through Rawsome Vegan Baking by Emily von Euw. For those unfamiliar with this inspired cookbook, a wide array of unique raw creations featuring cookies, bars, cakes and cupcakes is offered up complete with droolworthy photos. It should be sinful really, but in fact the recipes, sweetened naturally and often containing nuts, dried fruits, cocoa or carob and coconut oil to bind, are actually good for you. I've tried quite a few recipes so far from this book and truly this is one of the most interesting cookbooks published so far this year.
You see, I am a savory woman, despite the fact that I like sweets too but carefully, with out processed sugar. Overly sugary treats constantly throw my device out of whack, now not to say that loading up snacks and cakes with too much sweetener overpowers the other factors of the creation.
Now to the recipe. I think that peanut butter cups have continually been a weak spot of mine and it in all likelihood that this is more true than ever now that I actually have determined a more fit, home made and tastier way to experience them. Here cocoa cups are full of three varieties of nut butter ? Tahini, peanut butter and almond butter. Mix and suit. The element of surprise on every occasion you attain for this sort of snacks contributes to the bliss of the enjoy.
This is my contribution to Bookmarked Recipes, a month-to-month event hosted by lovely Jacqueline of Tinned Tomatoes.
Other raw treats to enjoy:
Cocoa Fruit Energy Bites
Mini Tahini Cups with a Creamy Coffee Date Filling
Raw Avocado Coconut Nanaimo Bars
Raw Peanut Butter Cookies
On the pinnacle of the analyzing stack: surfing the cabinets
Audio Accompaniment: Trentem?Ler