As much as I love baking, raw desserts can hit the spot, too. It’s all those lovely healthy fats, you know? I must have been a bear in another life because come winter all I want to do is fatten up and then go to sleep. Gimme all the chocolate bars, and no one gets hurt.
I’m even having trouble getting up early in the mornings! It could be because I’m not going to bed early enough, but I like to blame it on the fact that I’ve lost the gorgeous view of Stirling castle that I used to have when I moved into this flat last year, before they built a bunch of new houses right in between my flat and the castle. So now I don’t see the sun rise over the Castle Hill anymore, which sort of takes the fun out of getting up at 6.30am.
So naturally, I take comfort in chocolate. (Doesn’t everyone?) You’ve got to try these — I’m becoming a bigger fan of chocolate + cardamom with every new recipe I try. It’s a flavour combination that is highly underrated — so I’m on a mission to change that! Let me know in the comments below if you’ve tried any of my chocolate + cardamom recipes and what you thought of it :)
Other than chocolate, I’m completely smitten with all of the Christmas-flavoured hot chocolate and latte combos out there. Gingerbread, Pumpkin Spice, Mint Hot Chocolate, … You name it, I’ve had it
in the span of one week. Keep an eye on my Instagram account and The Vegan Kind’s next subscription box because I’ll be sharing a tasty recipe for a homemade hot chocolate! ;)
Raw Cacao & Cardamom Cream Tartlets
For the crust:
180g (1 cup) raw buckwheat
100g (2/3 cup) dates, pitted and roughly chopped
For the cream filling:
250ml (1 cup) coconut cream
3 tbsp raw cacao powder
1-2 tbsp maple syrup
1/4 tsp ground cardamom
1. Grind the raw buckwheat into a coarse flour in the food processor or high-speed blender. Add the chopped, pitted dates and blend again until both ingredients form a sticky dough.
2. Press this dough into 4 small tartlets tins (roughly 12cm/5 inches wide). Make sure the dough is evenly pressed into the bottom and sides. Refrigerate until needed.
3. In a medium-sized bowl, whisk together all the ingredients for the coconut cream filling. Pour into the four individual pie tins and refrigerate until set, at least 6 hours, or overnight.
4. Sprinkle over a few cardamom seeds or dust with ground cardamom before serving, and enjoy!
What’s your biggest winter food craving?