I'll admit that there was a fair bit of luck involved in the creation of this raw dessert. It involved throwing around quite a few random ingredients in my feverish need for something sweet and I was so pleasantly surprised at the result. There was a lot of exclaiming going on as I sampled it directly from the freezer, beckoning other people in the household to come and try it!
The shortbread base is biscuit-y and crisp, which is really delicious with the soft and smooth coffee icing. This comes together in a flash too, with ingredients I always have on hand.
Raw Tahini Shortbread with Coffee Icing
Shortbread base
1/2 coconut flour
1/4 cup tahini
1/4 cup liquid sweetener
1/4 cup melted coconut oil
dash of salt
Coffee icing
1/3 cup cashews
1/3 cup soft medjool dates
4 tbsp brewed coffee
2 tbsp melted coconut oil
dash of vanilla
To make the base, mix the ingredients together and press into a small container or dish lined with baking paper.
To make the icing, blend all ingredients together until smooth. Spread over the shortbread and freeze until set, about 2 hours.
coconut flour and tahini is something I haven't tried but sounds interesting - though I would need another icing as I can't stomach coffee - chocolate would probably do me fine :-)
ReplyDeleteThanks Johanna! Yes chocolate would be good too - when is it not? :)
DeleteI am so excited by this too!! Like Johanna I've never tried the flavour combination but it sounds fantastic - I do like coffee :D
ReplyDeleteThanks Kari! I really hope you like it as much as I do :)
DeleteThis looks really great! I've had limited success with coconut flour so I'm glad to collect these recipes from bloggers who are succeeding with it. :-)
ReplyDeleteThanks Cindy! I haven't had much success baking with coconut flour, but love it in raw sweets :)
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