Something to tantalise your taste buds, get creative in the kitchen and share the pleasure of eating these sweet bites with your loved ones! I made these for our Spring Equinox Day Retreat and many of the lovely ladies who joined asked for the recipe so here it is.
I went through a few trial runs, meshed together several different recipes and made a few mistakes along the way .... but I got there!
They are gluten free, dairy free, nut free. This recipe makes about 16 squares, but of course it all depends how you decided to portion it up.
Here it is:
The base
Soft dates with stones removed x 10
Oats ( I used gluten free) 2 Cups
Pinch of sea salt
Melted coconut oil 3 tbsp
Buckwheat groats 2 tbsp
Vanilla extract 1 tbsp
Maple Syrup 4 tbsp
Put in a food processor until all blended and looks like a dough, you can add a tsp of cold water to help it bind if it is still looking grainy and in separate bits. Tip the base into a square tin press down and freeze.
Middle Layer
Vegan white chocolate drops 2 tbsp
A block of coconut cream
Maple Syrup 1/2 Cup
CAREFULLY simmer in a pan, the block of coconut takes a while to melt. Do not make my mistake and think you can put some laundry away....it will burn even on low heat ...and you will need to start again. Watch and stir regularly with all your loving attention :) Once in a nice melted mixture, pour on top of the base and pop in to freeze again.
Top Layer
Frozen blueberries 2 cups
A block of coconut cream
Maple Syrup 1/2 Cup
Same as middle layer, pop in a pan on low and watch and stir until all melted. Let it cool fully before putting it in a blender. I used my nutribullet to get an extra smooth consistency. Which...I didn't let it cool first time around and I couldn't get the lid off. Sneaky trick incase this ever happens, put the whole thing in the freezer and come back to it periodically to try with your brut strength to get the lid off. Once your top layer is created (disaster free I hope) pour on top of the frozen middle layer and freeze again.
Eat and Enjoy
You can enjoy them from frozen and they have a really nice bite to them. Alternatively you can put them in the fridge and they have a cheese cake consistency to them. Both options are yum and satisfying!
Final share
I topped and decorated with dried rose petals. You could go even more spring themed with pansies (they are edible). Serve with strawberries and blueberries.
There were a few trials and errors but its all a learning curve and I enjoyed the whole process. Some other happy accidents that also occurred in my kitchen was using almond essence instead of vanilla....tasted like Cherry Bakewell, so I will try make a proper Cherry Bakewell version next.
It wasnt a error but more of an experiment, I put cacao in the base which was yum, but too many flavours with the blueberries. So a whole chocolate version of this recipe would work well too.
Get creative and enjoy!