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Emily's new book, Rawsome Vegan Baking perfectly captures the essence of her blog, and presents her stunning dishes in a way that makes me feel confident that I can just dive right into raw desserts. For many of the recipes, she uses a few basic ingredients and a food processor. That's it! This book is great to have on hand when you're in a pinch, and need (ok, WANT) a quick dessert. Not to mention it's a dessert that is rich and luscious, and just happens to be LOADED with super foods. It's the best of both... no, ALL worlds! Her artful presentations keep me turning page after page. If it was hard covered I'd say it could easily be a coffee table book. And SHE does all the food styling and photography!
For some reason, I was compelled to try out the Super Sexy Cacao Cashew Cupcakes. They have an almond/date layer, then a layer of cashew butter, and then a layer of chocolate. They were super easy to make, and muy delicioso. They were also super rich so you only need one...and a quart of almond milk. I don't think I'll make something from this book again until I get one of those beer helmets and convert it to and almond milk helmet. Nobody steal that! That's my idea! MINE, I say!!
Oh, and here's a little trick I figured out with a little measuring bowl to uniformly press the date and almond layer into the cupcake pan.
Peanut Butter Cookies
Makes: 9 to 12 cookies
1 cup (145 g) raw almonds
⅓ cup (87 g) raw peanut butter
1 cup (175 g) pitted Medjool dates
½ teaspoon vanilla extract
salt, for sprinkling
Pulse the almonds into flour in your food processor. Add the rest of the ingredients - except the salt - and process until a crumbly dough forms. Form the dough into balls and gently press them down. Indent with a fork to get the classic look, and then sprinkle lightly with salt. Leave in the fridge overnight.
(Page Street Publishing; March 2014) Printed with permission.