I love freezer treats so hard. I even have a tag, as you may have seen. Nom nom! It’s a non-stop heat wave in our part of the world and there’s no way to indulge in anything that isn’t chilled to the proverbial bone. This is a little treat, size-wise, but cut it up into little pieces and you have a delicious bit of munch for every day of the week. Sharing is totally optional 😀 And don’t forget about the free mini ebook you can download! Holidays may almost be over but there’s no reason not to spoil yourself every day of the year to come.
Confession time: there’s this amazing pack of dried fruits and nuts that’s really, really bad for me but so utterly good in my mouth, but there’s always leftovers of things both Man-thing and I are not wild about, like raisins. That is, plain raisins can suck it but raisins in desserts and chilled? Oh yes! Man-thing always gets cross when I eat all the good stuff, so I decided to be proactive and use up the odds and ends to garnish. The garnish is just one part of this little layer cake, obviously, but that bit of crunch and munch on top really puts pause to the grinding of the maw and lets you appreciate the different flavours.Be sure to follow the steps as the ingredients are laid out; i.e. make the creamy base first, then move forward.
Ingredients (serves 2 – 3 or 4-6 if slicing up smaller pieces):
- 2 TBSP tahini
- 1/2 cup cooked chickpeas or soft white beans
- 1/4 cup dates, soaked for at least 1 hour
- 2 TBSP sweet molasses or liquid sweetener of choice
- 1 tsp vanilla essence
- 3 TBSP date soaking water
- 1 tsp cinnamon
- 1/2 of the above ingredients after blending
- 1 tsp strong, good quality coffee (optional)
- 2 tsp cocoa/cacao powder
- 1 TBSP date soaking water (as required)
- 1 TBSP flaxseed powder (or oat bran)
- 1/2 cup pumpkin purée
- 1 TBSP sweet molasses
- 2 tsp blackstrap molasses
- 2 TBSP non-dairy milk
- 1 TBSP tahini
- Raisins and nuts/seeds of choice
- Blend your creamy base until smooth, setting aside half.
- Blend the remaining creamy base with the chocolate bottom ingredients until smooth, then pour into a 10 – 12 cm springform pan.
- Freeze for 5 minutes or so, then pour the creamy base on top and freeze for another 5 minutes.
- Blend your pumpkin top and pour over the top. Garnish as desired and freeze for 20 minutes. Slice and serve and store in the freezer.
Man-thing and I have an agreement that when I get an “adult” job (AKA one that pays a decent amount) we can buy a big freezer. Can you imagine how the freezer treats tag will overflow on that glorious day? Even in the thick of winter there’s nothing I love better than putting on ten layers just to enjoy something frosty. The blackstrap pumpkin really works well with the subtle splash of coffee and the creamy delight layer. If you have some almond or cashew butter on hand you can add some to the creamy layer to make it even more indulgent, because you can’t really go wrong with freezer treats. I’m busy plotting a bit of a bigger ebook for next year, focused on chocolate, or specifically cacao. It’s going to be pretty delicious but healthy, so I can’t wait to get cracking on recipe testing for that. If you have any ideas you’d like to see realized, give a shout – I love learning about new foods or new combinations!
Speaking of which, I am loving Instagram. Seriously, all the food porn out there is just amazing and is really testing my ability to make daily eats as pretty as possible within budgetary constraints. Feel free to check out my profile and let me know what your ID is – you can never follow enough people and I’m something of a food voyeur! 😉