Lots and lots of wonderful desserts depend on a creamy, melting texture that takes your taste buds to another level. But then again, there’s this one ingredient that we can’t get enough of and that you can add to your desserts for the perfect flavor: nuts, our infinite love!
So gather up those Al Rifai nut bags, take out your casseroles and grab your apron. Our five favorite dessert nut recipes are about to create some chaos in your cooking book!
Raw Chocolate Almond Butter bars
For those of you who have very little time to sit down and enjoy a piece of cake, this healthy raw version of your favourite dessert is for you!
You will need:
- 1 cup pitted dates, soaked in water for 1 hour and drained
- 4 tbsp raw cacao powder
- 2 ripe bananas
- 1 &1/2 cup raw almonds, unsalted
- ½ cup raw cashews
- ½ cup raw haxelnuts
- 1 tbsp coconut oil
- 2 tbsp raw honey
Step 1: Place the pitted dates, raw cacao power, cashews and hazelnuts in the food processor and mix until blended.
Step 2: Spread the mixture in a small baking pan and press it down with your fingers or a spoon.
Step 3: Place the almonds in the food processor and mix to obtain a creamy butter ( the texture will go all the way from coarsely chopped, to crumbly, ground and finally butter)
Step 4: Add the bananas, honey, coconut oil and raw cacao powder to obtain a smooth cream.
Step 5: Pour the banana cream on top of the date base and spread evenly.
Step 6: Cover with a plastic foil and place in the freezer for 30 minutes.
Remove from the refrigerator, cut in squares, sprinkle with raw cacao powder and enjoy!
These cupcakes are the real deal! A handful of roasted pistachios for a wonderfully not-too-sweet green cupcake.
You will need:
- 1 cup roasted pistachios
- 1 ½ cups white sugar, divided
- 2/4 cup flour
- ¾ cup cake flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 4 large eggs
- 2/3 cup milk, at room temperature
- 2 teaspoons vanilla
Step 1: Preheat over to 175 C and line 24 muffin cups with paper liners.
Step 2: Blend pistachios with ½ cup sugar in a blender until finely ground.
Step 3: Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
Step 4: Beat 1 cup of sugar and butter together in a large bowl until the texture is light and fluffy. Beat one egg at a time into the creamy mixture thoroughly integrating each egg before adding the next.
Step 5: Stir milk and vanilla extract together in a separate bowl.
Step 6: Alternatively stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it becomes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, and voila! Deliciousness in a cup.
This one couldn’t get any easier! Just follow the instructions and savor this less then 5-min raw pie.
You will need:
- ¾ cup peanut butter
- 4 ounces cream cheese
- 1 cup sugar
- 1 carton frozen whipped topping
- 1 graham cracker crust
- salted chipped peanuts
All you have to do is beat the peanut butter, cream cheese and sugar in a bowl until the texture is smooth. Fold in the whipped topping and pour it into the prepared crust. Add a final touch with a sprinkle of nuts, let it chill, and serve. We told you, it couldn’t get any easier!
Browned butter pecan ice cream
Pecan pie is a traditional dessert, but have you tried the ice cream version of it?
You will need:
- 8 ounces unsalted pecans, divided
- 2 cups heavy cream
- 1 cup milk
- 4 tbsp unsalted butter
- 6 large egg yolks
- ¾ cup sugar
- ½ to 1 teaspoon salt, to taste
Step 1: Toast 4 ounces pecans in a microwave until they darken slightly and begin to smell nutty (around 1 minute). When done, chop and set aside
Step 2: While pecans toast, bring cream and milk to a simmer in a saucepan. Remove from heat, stir in pecans, cover, and steep for 1 to 2 hours.
Step 3: In a light-colored skillet, brown butter and set aside. In another saucepan, whisk together egg yolks and sugar until well combined.
Step 4: Strain cream mixture through a fine mesh strainer and transfer into pot with eggs and sugar and add browned butter. Whisk until fully combined, then set over medium heat and cook. Whisk frequently until a custard forms on a spoon.
Step 5: Pour custard through a fine mesh strainer into an airtight container and let it chill in the refrigerator overnight.
Step 6: Churn ice cream according to manufacturer’s instructions. In the meantime, toast and chop the remaining 4 ounces of pecans and let them chill in the freezer.
Step 7: Add pecans to ice cream during the final minute of churning. Transfer churned ice cream to an airtight container and harden in freezer for at least 4 hours before serving.
It’s called dreamcake for a reason, and we will let you find out.
You will need:
Crust: – ½ cup raw almonds (pecan or walnuts would work)
– ½ cup soft dates
– ¼ tsp. sea salt
Filling: – 1 ½ cups raw cashews, soaked overnight
– Juice of 2 lemons
– 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
– 1/3 cup coconut oil
– 1/3 cup honey
– 1 cup raspberries
Step 1: place nuts and dates in a food processor with sea salt and pulse to chop until desired. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in pie plate and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
Step 2: Warm coconut oil and honey in a small saucepan on low heat until it becomes liquid. Whisk to combine.
Step 3: Place all filling ingredients (except raspberries) in a blender and blend until smooth.
So, which one are you going to try?