OK, good. Now I have your attention.
Last night, I was thinking of making the same raw cake I just had last week. But instead of chocolate, it needed to be something else. Obviously, with all this hazelnut cheesecake being thrown around, cinnamon and snickerdoodles were on my head, so that’s what I went for.
- 1 1/2 cups cashews
- 1/3 cup raw oats
- 15 pitted dates
- 1/4 cup agave
- 1 teaspoon vanilla
- 1 Tablespoon cinnamon
In a food processor, blend the cashews until coarse and crumbly. Add in the oats, dates, cinnamon, and vanilla and reprocess until crumbly again. Add in the agave and process until the dough forms a ball. Remove and press into desired application.
My favorite thing about raw desserts is that they often come out like playdoh, so you can really use them for a bunch of different things. I made a cookie pie(remember those?), but this could easily be a pie crust, individual cookies, or even the dough for raw cinnamon rolls.
So where does the rum fit in?
How about a raw rum raisin pie? Well, maybe rum isn’t raw. But it makes you so warm and fuzzy, how could you care? The sauce was about a 1:5 rum to agave mixture, topped with raisins and extra cinnamon. I apparently have a tolerance lower than hell, so 1 slice was definitely enough before moving on to carbs to soak that all up.
Much better. And an awful lot like my oatmeal at breakfast…
I couldn’t figure out quite what I wanted until I heard from the other room “It’s Reeses for breakfast!” Does that count as divine inspiration? Anyway, I through on a square of Endangered Species peanut butter milk chocolate and some Naturally Nutty butter toffee peanut butter. Indeed, it was Reeses for breakfast.
What was your favorite cereal as a kid? I loved anything made by the Reeses company; they could do no wrong in my mind.