Frozen Raw Coffee Kisses
Print RecipeIngredients
- For the base:
- 150 g of activated and dried walnuts (I'll explain how to do it bellow)
- 150 g of activated and dried buckwheat
- 2 tablespoons of lucuma powder (Lucuma is a sweet orange fruit from Peru that looks like an avocado and used mainly in deserts)
- a pinch of salt
- 20 Medjool dates (I tried using organic Israeli dates but they were not as meaty as the Medjool ones)
- .................................................................................................................
- For the coffee cream
- 250 g of cashew nuts soaked in water for 3-8 hours
- 1 tablespoon of ground coffee beans
- 1 teaspoon of vanilla powder
- a pinch of salt
- 150 ml of water
- 60 ml of agave syrup/honey (I used acacia honey)
- 4 tablespoons of coconut oil
Instructions
Activate and dehydrate your walnuts and buckwheat. First of all why? Imagine that all the nuts and seeds are in a sort of blockage stage created by enzyme inhibitors and phytic acid. Our body needs extra energy to break down and digest them and absorb their nutrients. In order to remove this barrier, all you need to do is to leave overnight your nuts/seeds in water and next day to dehydrate them in a dehydrator or as I do, I spread them on wide plates and leave them in the sun. The result? A crunchier, healthier and tastier nut/seed full of life and vitality, easy on your stomach and digestion. Soak your cashews
For the coffee cream start draining and rinsing well the cashews
Blend the cashews with the rest of the ingredients and leave the cream in the fridge
Now move on to the prepare the base: mix in a strong kitchen processor all the dry ingredients on one side and all the wet ingredients on the other, then add them together
Shape up small baskets and place them in food containers of different sizes that fit well in your freezer
Fill the small baskets with the coffee cream
Cover your food containers, label them with the name of the recipe and the date and place them in the freezer. You will look forward returning home to have your frozen coffee kiss everyday!
Notes
This recipe is inspired from Javier Medvedovsky's cooking book.
