This is a cautionary tale of how attempting a recipe using the wrong kitchen equipment can break your nutribullet (sob) but can result in creating a new (superior?) recipe!
Last week I was having a couple of different dinners with my friends and thought it was an excellent opportunity to try a dessert recipe I’ve been meaning to for a while Madeleine Shaw’s Raw Nutella Slices. I mean how amazing do these sound! Plus they would certainly appeal to my friends’ differing taste buds – a mix of some healthy, some incredibly fussy (cough Vivi) chocolate lovers (cough Vivi again!).
Using only natural ingredients and no baking to come up with a dessert that mimics the nutty deliciousness of Nutella…I’m in…or so I thought.
The recipe seemed simple enough, except for the fact that a good food processor was needed which my kitchen is currently short of…but hey if I add a little liquid my nutribullet will do, right? WRONG! Half way through blitzing the walnuts and dates my nutribullet decided it had had enough and packed in.
Part way through a recipe I wasn’t going to give in and improvised to see how best to save it. Madeleine’s recipe required a food processor to blitz the nuts into a smooth nut butter…but if I combined my chopped dates and walnuts by hand it would give a similar flavour but a rough texture. And the result was surprisingly amazing…
The first thing that sprung to mind was this was less like smooth Nutella and more like one of my favourite fancy chocolates, Ferrero Rocher…yuss!
Pum’s Healthy Raw Ferrero Rocher Cake
- 25 medjool dates pitted and chopped
- 200g of finely chopped walnuts
- 1 pinch of salt
- 200g finely chopped roasted hazelnuts
- 4 tbsp of raw cacao
- 100ml of almond milk
- 3 tablespoons honey
- 1 teaspoon vanilla essence
- (If you had not bought the nuts and dates already chopped) With a sharp knife finely chopped the walnuts, hazelnuts and medjool dates and kept separate.
- Combined the dates and walnuts together with a pinch of salt and 50ml almond milk (this can be done in a blender/food processor on low speed or by hand with a wooden spoon- the result should be a combined mixture with a good amount of texture from the nuts).
- Fill a flexible round cake tin (or a traditional cake tin lined with baking parchment to allow for easy removal) with the base layer mixture and put in the freezer to harden.
- Mixed the chopped hazelnuts, honey, vanilla, cacao and remaining almond milk then spread the mixture on top of the base layer and put back in the freezer to solidify. Store in the freezer.
I’ve found that this is best to be kept in the freezer as it doesn’t take long at all to thaw out…and is actually delicious still semi-frozen.
The closer the cake gets to room temperate the softer this gets which changes it to more of a cheesecake-y texture…equally yummy!
This is definitely one failed recipe that has turned into an absolute winner!