Barely Baked Superfood Sweet Biscuit

I know it’s not a very inspiring title but I really didn’t know how to describe these chewy, sweet, satisfying ‘biscuits’. The combination of ingredients is perhaps not what a classic biscuit would have, nor is the method, but these are super quick, very easy to make, taste really lovely and you can feed them to just about everyone as they as so ‘allergen low’.

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I used to love to cook with my daughters and their friends (much to other parents horror. We’d make everything from bread to cinder toffee – heyho they all lived). And even if you have tiny, barely walking toddlers I’d urge you to make these. The dough is entirely edible and a treat and you are getting some great stuff into your bubba’s body.

Another great one to make with small children (as long as they are not intolerant or allergic to sesame or gluten) is to mix equal quantities of tahini and malt extract (or honey if your child is coeliac). It makes an edible play dough rich in calcium and other nutrients you won’t find in shop bought confectionary.

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I highly recommend investing in small bags of the superfoods – you only ever use a teaspoon at a time and so it lasts ages. But the good they do you is beyond the money you pay. If you don’t want to buy them or you don’t want to buy all of them, either substitute one for the other – add more of the one you have bought or leave them out completely. Perhaps add a teaspoon of a good vanilla extract instead.

So – give these a try and let me know what you think and how you get on 🙂 (and if you are confused or worried I’m happy to help if I can)

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Dough Ingredients:

100g dried apricots, prunes or figs

100g organic sunflower seeds

40 g shelled hemp seeds

6 tsp xylitol or coconut palm sugar

1 tsp baobab powder

1 tsp suma powder

1 tsp camu-camu powder

1 tsp maca root powder

1/2 tsp kelp powder

1/2 tsp barley grass powder

1/2 tsp good quality sea salt (or else leave it out)

120ml filtered water

For rolling:

1 tbsp lucuma powder

Place all the dough ingredients, bar the water, into your food processor with the ‘S’ blade. Process until it is as fine as it will go – about 5 minutes.

At this point start to dribble in the water through the chute as the machine is running until the mix forms a pliable, firm-ish ball.

Tip it onto a clean work surface dusted with the lucuma. Roll the ball so its all covered with the Lucuma (or Maca Root Powder if you prefer – its absolutely my favourite – I stir it into warmed almond milk for a treat).

It’s at this point that you can leave the children to play with it, let them make shapes, figures, letters, numbers, eat it raw, roll it into snakes. Bake them as they make them.

Or roll it will a pin to 1/2 cm thick. Stamp out the shapes you like best and pop them onto a parchment lined tray.

If you have a dehydrator then you need to dry them at 38•C for about 6 hours. Or pop them onto your oven at the lowest setting and allow them to dry for 3 hours.

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I made a Purple Caramel Jam to top them with

60g inca berries or golden sultanas

150g agave or maple syrup

2 tsp acai powder

1 tsp purple corn extract

1 tsp raw coconut oil

Just blast these in the food processor straight after the dough is made – no need to wash the bowl.

Stores in a jar for a good 6 weeks.

– but they are far more delicious with a smear of cashew nut butter of dark tahini (I love this stuff)

Enjoy

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

email me scarletrositafood@gmail.com

phone or text 0792 310 9170

Facebook http://www.facebook.com/ScarletRosita

https://twitter.com/ScarletRosita

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Infinitely Adaptable Salad with a Smashing Hemp Seed and Ginger Dressing

I am rather chuffed with meself today. Husband No:1 (not sure if I’m keeping him, 23 years of marriage and he is still annoying 🙂 )came in and announced that he wants to follow the 5:2 diet (he has no need to lose weight at all – he is a damn near physically perfect specimen – but he wants to be healthier) and he is really keep for those 2 days to be fully raw, vegan days. I know for sure now that he has been enjoying those foods along with all the other delights I proffer.

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I did promise on my FB page that I would share this recipe. It is, as I say, infinitely adaptable, I would always suggest you use seasonal fruit and veg and if you can get locally grown then do so. You know if you can’t grow stuff yourself you can pop along to the local allotments or communal veg gardens and either buy the excess that they are probably selling or else go along and introduce yourself, tell them you are wanting to eat more locally grown foods and that theirs looks gorgeous (a little flattery will go a long way) and offer to buy what they have over each week. Not only will you be getting some fantastic produce, but you’ll be getting inspired by what these old boys and girls can produce and you’ll probably make a couple more friends 🙂

In all honesty, the food may well not look as perfect as the stuff in the supermarkets – I take that as an excellent indication that the food has been grown with due respect to the flora and fauna of the veg garden – and I kinda like bees …. and wasps … and even spiders 🙂

Mix this up … use what is good right now
1 cup fresh beans (broad, french, runner- in the winter you can go for sprouted mung, kidney or chick peas)
3 ears of corn (just slice the kernels off the cob with a sharp knife (in the winter you can use 2 cups of frozen – it can be our secret)
1 sweet red pepper
2 cups of chopped tomatoes (I currently am loving the very fleshy italian varieties)
2 large carrots (I am currently loving the globe variety I have in my garden – so…. carroty!)
1 corgette/zucchini
1/2 a sweet white onion/shallot

Give it all a good scrubbing wash and then chop it all into small pieces (so a few pieces could pile onto a teaspoon)
And mix in a bowl.

Hemp Seed and Ginger Dressing
4 medium carrots
a 2cm hunk of ginger (peeled and sliced)
3 tbsp coconut palm sugar (or whatever you like to use as a sweetener – this adds such a nice warm base to go with the hemp seeds)
1/3 cup apple cider vinegar
1/2 cup water
2 cloves garlic
1/2 tsp himalayan salt (you can use sea salt – but I like the iron hit)
1/3 cup Hemp seed oil
1/2 cup shelled hemp seeds

Pop everything bar the hemp seeds into a good strong food processor/blender and let it go until everything is a nice soft sauce. If it needs a little more water to blend it then just add it in 1/4 cup at a time.

Now just taste it, adjust the seasoning (does it need a little more sugar, vinegar, salt? Or all of them?)

Tip into a bowl and stir in the hemp seeds (my absolute favourite seeds)

Now use it to dress the above salad or use it as a dip. I love it smeared onto raw veggie wraps with some naughty avocado and apple – yum

😀

Fig & Persimmons (Kaki/Sharon Fruit) with Most Excellent Greek ‘Yoghurt’.

Where to begin with the great stuff in this cheeky bowl of delights!

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❤ Persimmons … Nevermind the antioxidant vitamin-C power, the vitamin-A, beta-carotene, lycopene, lutein, zea-xanthin and cryptoxanthin helping slow aging and various disease processes. They contain health benefiting flavonoids (poly-phenolic anti-oxidants such as catechins and gallocatechins) and an anti-tumor compound, betulinic acid.

❤ Figs … Nevermind the potassium (helps to control blood pressure) it’s fiber-rich positive effect on weight management an in depth US study showed it had a positive impact on lowering Postmenopausal Breast Cancer … and then bam – its there helping prevent age-related macular degeneration (ARMD) too.

❤ Cashews … Nevermind that about 50% of the fat is heart-healthy monounsaturated fats, there’s Copper for antioxidant defenses, energy production, magnesium for healthy bones and … you carzy people…. Eating Nuts Lowers Risk of Weight Gain!

❤ Coconut & Coconut Oil …. Nevermind it’s unique combination ofpowerfully medicinal fatty acids (its them there medium chain triglycerides), it increase your metabolism, helping you burn more fat. It’s lauric acid content can kill bacteria, viruses and fungi, it keeps you feeling full. We are all mad on raspberry ketones but the fatty acids in coconut oil do the same.

Enough … I’m exhausted with all the excitement.

Actually I have a beautiful fig tree in my garden and it is in it’s first flush so I am very excited to be able to pop out my back door, grab 3 figs from thetree and pop them into a bowl with a persimmon.

The Most Excellent Greek ‘Yoghurt’ is actually a cashew and coconut blend.
Soak a cup of cashews for a minimum of 20 minutes. Drain and rinse, then pop them into a food processor with a cup of coconut milk, the juice of a lemon, 1 tablespoon of xylotol (or raw honey or have you tried the lovely coconut blossom nectar?) a pinch of himalayn salt and blitz it, add a quarter cup of coconut oil, 1 tablespoon of sunflower lecithin and pour into a glass jar and chill for about 2 hours for a nice firm mix or you can enjoy it runny too

😀

 

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

email me scarletrositafood@gmail.com

phone or text 0792 310 9170

Facebook http://www.facebook.com/ScarletRosita

https://twitter.com/ScarletRosita

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5 Day Detox – realistic for normal human beings :)

Hello there m’dears. Been a while, I hope you are all doing well.

This is a bit of a special one as an aid to anyone that really wants a detox and has tried the commercial diets and extreme fasting detox’s and it’s all just been too much one way or another.

This will give your body enough of a break to get you feeling like everything is working well again and you can stride into the rest of the season feeling fighting fit.

Just so you know, myself, I had a small cup (125ml) of the alkalising green and some of my medicine balls this morning and I am pinging off the wall! So I am hoping that these recipes will do the same for you 🙂

So, to start here are four juices to have ready for the next 3 days, I will add into the recipes the various organic powders that I add when I make them, but you may not have them …. no matter, just make them without, they’ll still be really good for you 🙂
Each recipe is enough for the 3 days, you can cut the recipe into 1/3 and make them fresh each day, or make the batches, divide between cups for each day and freeze . Then the night before you need them take them out into the fridge and allow them to defrost ready for you to consume the next day. However you think about it, this is still a much better option than the pasteurised juices in the shops or the ‘fresh’ juices made from EU allowable blended stocks that allow them to still be called fresh.

Alkalising Green Restores balance to an acidic system.

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1 cucumber
1 lime (well scrubbed with 2/3 of the zest removed)
a pinch of himalayan or sea salt
4 stalks of celery
a large handful of fresh parsley
3 eating apples
1/2 cup shelled hemp seeds
1 tbsp organic barley grass powder
1 tsp organic wheat grass powder
1 tbsp organic spirulina powder
1 tsp organic kelp powder
1 tbsp organic maca root powder
1 tbsp organic lucuma powder
1 x 2cm piece of fresh ginger

Juice the fruit and vegetables. Grind the hemp seeds. Put 1/2 the juice and the powders, seeds and ginger into a blender and blend for 3 minutes. Push through a fine sieve collecting all the pulp from the underside.
This can be diluted with equal quantities of fresh, filtered water.

Radical Reducing Blood Builder

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Nice sweet taste disguises this iron rich, infection fighting juice, high in betacarotene and the natural fungicide falcarinol. Great if you have skin problems 🙂
4 good local seasonal apples (what is close and fresh to you)- (scrubbed)
1 medium sized beetroot (scrubbed)
2 medium carrots (scrubbed)
2 small parsnips (scrubbed)
1 lemon (well scrubbed with 1/2 the zest removed)
1 tbsp organic lucuma powder (or 1 tsp local honey if you like)

Again juice the fruit and veg then blend with the powder.
This can be diluted with equal quantities of fresh, filtered water.

Fluid Balancer Great for that afternoon energy hit you need. This is rich in a diverse combination of nutrients, will help with fluid retention as it sorts out the imbalance between cells. And then the lemon scarifies the gut to make sure you feel all fresh and new 🙂
3 eating apples (seasonal and local)
2 sticks celery (scrubbed)
1 cucumber (scrubbed)
1x 2 cm piece of ginger
1 lemon (well scrubbed with 1/2 the zest removed)
1 tsp purple corn extract
Same process as before.

Soothing Cinnamon

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Nice for the end of the day, settling the stomach and preparing the body for rest (I do hope you aren’t trying to lead a crazy life over these 3 days – be nice to yourself!) The bromalain in the pineapple will does great things in removing mucus from the body (great if you have a cough or cold) and the cinnamon does good things to blood sugar levels and helps the body readjust back to a healthy mode 🙂

1 medium sized pineapple
2 good local seasonal apples (what is close and fresh to you)- (scrubbed)
1/4 medium sized beetroot (scrubbed)
1 medium carrots (scrubbed)
1 tsp cinnamon
1 tbsp organic mucuma powder

Peel the pineapple.
Same process as before.

I will also mention something called ‘Medicine Balls’ these are my own recipe and if you are a regular purchaser of mine you may well have had them. You do see similar items in wholefood shops and some supermarkets and there is a wealth of recipes elsewhere on WordPress, they are called things like energyballs, or powerballs. Mine have no added sugar and the others I have mentioned rely very heavily on dates in the ingredients. I love dates, use them lots, but they are very high in naturally occurring sugar and my personal experience is that they cause a massive sugar high and crash – so mine do not contain any. But if you want to use them do. Otherwise at the point where I suggest eating a Medicine ball, you can perhaps have a herbal tea, or even a raw carrot 🙂

Day 1
On rising warm water with a slice of fresh lemon added (I cannot tolerate this so I have …) or a warm water and a few leaves of fresh mint.
1st Juice: Alkalising Green. You may dilute the made quantity with an equal measure of fresh/filtered water. Take before 11.am.
2nd Juice: Radical Reducing, Blood Builder. You may dilute the made quantity with an equal measure of fresh/filtered water. Take after Midday.
3rd Juice: Fluid Balancer. You may dilute the made quantity with an equal measure of fresh/filtered water. Take between 3.pm. and 4.pm.
4th Juice: Soothing Cinnamon. You may dilute the made quantity with an equal measure of fresh/filtered water. Take between 6.pm and 8.pm.

2 hours before bedtime (this may well coincide with your final juice of the day) Gojiberry Ginger & Bee Pollen Medicine Ball

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Day 2
On rising warm water with a slice of fresh lemon added or a warm water and a few leaves of fresh mint.
1st Juice: Alkalising Green. You may dilute the made quantity with an equal measure of fresh/filtered water. Take before 11.am.
2nd Juice: Radical Reducing, Blood Builder. You may dilute the made quantity with an equal measure of fresh/filtered water. Take after Midday.
3rd Juice: Fluid Balancer. You may dilute the made quantity with an equal measure of fresh/filtered water. Take between 3.pm. and 4.pm.
4th Juice: Soothing Cinnamon. You may dilute the made quantity with an equal measure of fresh/filtered water. Take between 6.pm and 8.pm.

2 hours before bedtime (this may well coincide with your final juice of the day) Super Seeds & Super Berry Medicine Ball

Day 3
On rising warm water with a slice of fresh lemon added or a warm water and a few leaves of fresh mint.
1st Juice: Alkalising Green. You may dilute the made quantity with an equal measure of fresh/filtered water. Take before 11.am.
2nd Juice: Radical Reducing, Blood Builder. You may dilute the made quantity with an equal measure of fresh/filtered water. Take after Midday.
3rd Juice: Fluid Balancer. You may dilute the made quantity with an equal measure of fresh/filtered water. Take between 3.pm. and 4.pm.
4th Juice: Soothing Cinnamon. You may dilute the made quantity with an equal measure of fresh/filtered water. Take between 6.pm and 8.pm.

2 hours before bedtime (this may well coincide with your final juice of the day) Hemp & Purple Corn Extract Medicine Ball
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Day 4
On rising warm water with a slice of fresh lemon added or a warm water and a few leaves of fresh mint.
1st Juice: Alkalising Green. You may dilute the made quantity with an equal measure of fresh/filtered water. Take before eating anything. This is just a really great juice to get into the habit of having every morning – or perhaps just on a weekend morning – just start making it something you would want to include in your weekly food intake – in the same way as lots of people think about toast (I do not eat bread everyday and mostly I don’t even eat it once a week but I understand that people eat bread every single day of the year).

Green Medicine Ball: Now allow 20 minutes before you eat any breakfast.

Breakfast: Gluten Free Oats, soaked in warm water overnight. Add a little honey or agave nectar, a heaping tablespoon of sunflower and pumpkin seeds and as much soya, almond milk, coconut milk, goats milk, ewes milk or
any live yogurt you prefer.

Lunch: RAW! Kale & Sauerkraut Salad (from me)

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or Nicoise Salad, made with a big handful of spinach leaves, a ripe tomato, a cold hard boiled egg, 2 anchovy fillets, a small can of tuna (drained), or a fresh one (seared for 2 minutes either side). Mix as a salad with a few olives if you like.

Dinner: 3 Bean and White Chard.

You can make this as a stew or as a soup. Very tasty, extremely good for your entire system. Small can of kidney beans, 1 small can of chick peas, 1 small can of flagolet beans. 1 red onion, 1 small carrot, 1 stalk of celery, 1 clove of garlic, a can of tomatoes, 8 leaves of white chard, a good tablespoon of rapeseed oil. Warm the oil and fry the vegetables (not the chard). Add in the other ingredients and 500ml of vegetable stock. Cook for 10 minutes. Really quick and good for you too 🙂 Make enough for tomorrows lunch.

Day 5
On rising warm water with a slice of fresh lemon added or a warm water and a few leaves of fresh mint.
1st Juice: Alkalising Green. You may dilute the made quantity with an equal measure of fresh/filtered water. Take before eating anything.

Breakfast: A ripe tomato, a slice of red onion. Fry in a tbsp of olive oil, add a handful of chopped parsley leaves and then stir in 2 large free range eggs to scramble.

Lunch: 3 Bean and White Chard. From last nights dinner 🙂

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Dinner: 3 Chick Pea & Sweet Potato Bake. 2 large sweet potatoes (well scrubbed), boiled then mashed. Set the oven to 200˚C or Gas4. Heat a spoon of olive oil and add a diced onion in to soften, then add a clove of garlic, stir, 4 big handfuls of spinach and stir over the heat until they wilt. Add in a large can of chick peas and crush all together slightly. Pop into a oven dish. Top with the mash and bake for 20 minutes.

You are now good to go for the rest of the year 🙂

Come see me on Bermondsey Market in London on a Saturday.

RAW! Banana Dream Bar

I like to think of this a bit of a life saver when you want something that feels substantial but is not going to be requiring a nap 10 minutes after eating.

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RAW! Banana Dream Bar

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For the Banana filling:
2 medium bananas
3/4 cup cashews
1/4 cup agave nectar
1/4 cup lemon juice
1/3 cup coconut oil
1 teaspoon vanilla
1/8 teaspoon sea salt

Cling film line a 1 lb loaf tin.

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Zest and juice that lime mmmmmm

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Gently melt the coconut oil.

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Now add all the topping ingredients to the processor and process until very smooth.

Pour the mixture onto the base and smooth it with the back of a spoon.
To cut them put them into the freezer for 30 minutes, take them out and whilst still in the pan cut them to size (if it has gone super hard just leave them out for 5 minutes)

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Now pop them back into the freezer for about 2 hours. These must be stored in the freezer.

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Really lovely and fresh.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
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Linseed Crackers No Added Fat No Added Sugar Gluten Free Wheat Free Dairy Free Soya Free No Nut Vegan Egg Free

This is a kind of mercy blog. I have had lots of people coming to buy various RAW! products from me, and they like the taste and quality but they find them expensive – which is fair enough, in a world of 2:4:1 offers in the supermarkets and their ability to crush producers down to minuscule margins then all RAW! products will feel more expensive.

In defence of RAW! foods it is really helpful to remember that because the foods are nutritionally dense there is not the need to eat to excess in the way that is normal with more conventional foods (better not even start on some of those terrible diet plans, where you pay to attend, are told you are not eating enough, routinely overeat, increase your tolerance of those quantities and when you are no longer on the diet you overeat on the calorific foods you were used to and suddenly you are 10% heavier than ever you started!) Also RAW! foods are very satisfying and you will have a spring in your step 🙂

Well, this is a recipe for a basic Linseed cracker, follow the recipe and you will have crisp, tasty crackers that will not get stuck in your throat or cause you a belly ache.

It is not exactly the recipe I use (as that would be telling) but you can add in various herbs and spices as you like – you will then have your own unique cracker. I have scaled back the recipe size to make 1 standard tray to fit either a Sedona or Excalibur dehydrator. This recipe will not work in an oven (really sorry – but it just won’t) or if you have your own sun-drier then spread it out to 1-2 linseeds thick.

A word about the dehydrator. I have a Sedona 9 tray. In the manual it says that it will function for 36 hours continuous use. I have had mine running continuously for 2 weeks and never had a single problem with it. I cannot recommend it highly enough.

I do not have any photos of the process -as I say this is being posted because there is a need for a good recipe.

I recommend you eat these with a fresh dip but as an emergency pack in your bag for those moments when all there is on offer is deep fried or covered in cheap chocolate – then these are worth their weight in gold.

Enjoy!!

😀

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Linseed Crackers
No Added Fat No Added Sugar Gluten Free Wheat Free Dairy Free Soya Free No Nut Vegan Egg Free

500g golden Linseed
1 teaspoon sea salt
1 tsp dried parsley

Soak the Linseeds in 1 Lt water for a minimum of 4 hours but no more than 12 hours.
Place mixture in a large bowl.
Add other ingredients and mix until well-combined.
Spread dough over the dehydrator tray.
Dehydrate at 54°C for approximately 24 hours.

These are photos of my RAW! Sweet & Spicy Pepper Crackers – they’re very nice too.

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RAW! Blueberry Caramel Layer Cake

This is another of my RAW! Fresh Cakes that I sell on the market. It is devised to be able to withstand not having to be served straight from the freezer. My stomach does not like anything straight from the freezer (even my ices have to be almost at room temperature otherwise I get a terrible belly ache). And this way the flavours have a chance to be bright and beautiful instead of muted under glacial temperatures.

Again this is one that has been asked ofr – but I still have no camera – really sorry but I just don’t have the spare cash and I don’t want to stop blogging – so I hope you will bare with me.

I am very grateful to those of you that have stuck with me through this ‘no camera/strapped for cash’ period. One day I shall reward you with a slice-o-cake 🙂

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RAW! Blueberry Caramel Layer Cake
No Added processed Sugar, Gluten Free, Wheat Free, Dairy Free, Soya Free, Vegan, Egg Free.

Makes 18 slices

Base
120g / 4 oz hazelnuts
240g / 8 oz cashew nuts
120g / 4 oz walnuts
4 tsp Maca root powder (if you cannot find this no matter -but it adds a lovely flavour and is super good for you too)
1 tsp vanilla extract
240g / 8 oz Medjol dates
1 tsp sea salt

Blueberry Layer
240g / 8 oz raw cashews, ground
120g / 4 oz macadamia nuts
240g / 8 oz Medjol dates
1 tbsp vanilla extract
2 tbsp Lucuma powder
480g / 1 lb fresh blueberries (washed and picked over)
sprinkle sea salt

Caramel Topping
2 tsp vanilla extract
240g / 8 oz Medjol dates
240g / 8 oz ground cashew
1/2 cup agave nectar
2 tbsp melted coconut oil

Line an 9″ x 9″ cake tray with cling film
If you have a dehydrator and suffer from digestive disorders then please – Soak the walnuts and cashew nuts over night. In the morning drain and dehydrate for 16- 24 hours until thoroughly desiccated.
All the nuts need to be processed to a fine flour. I use a coffee grinder for this.

For the base:
Add the dates to the bowl of the food processor with the blade fitted.
Start to process the dates. You will need to open the bowl and scrape it down several times.
Add remaining ingredients and really allow it to process until you have a stiffish dough that balls up. You may need to add a little water to get the right consistency.
Spoon into tray and press down.
Set to one side.

For the Filling:
Add all the ingredients to the bowl of the food processor with the blade fitted. Then blend together until very smooth and soft like a cream cheese.
Pour on top of the base and level off.

For the Topping:
Add all the ingredients to the bowl of the food processor with the blade fitted. Then blend together until very smooth and light and soft like a yogurt.
Just taste it now to make sure the ‘caramel’ is sweet as you like it – I don’t want it too sweet, I like the sour of the fruit to compete with the sweetness of the nuts 🙂
Pour onto the filling and spread evenly again.
Cover with cling film and store in the freezer.

This can be kept in the ice box for 3 months or in the deep freeze for a year.

Before you want to eat it move it to the fridge and allow it to soften for about 4 hours – or you can leave it covered, in a cool spot in the kitchen for about 45 minutes if you prefer.

Utterly guilt free and feels like a total indulgence.

I defy you to eat it and not only love it but feel amazingly well about an hour afterwards

It’s fine, it’s okay, it’s just what I do 🙂