Yesterday when I clicked to read Carmi's "Recipe of the Week: Persimmon & Coconut Cream Parfait", I sure was in for a wonderful treat! The first thing I saw was a pic of my "Just Desserts" ebook cover -Yowsa! That girl, I tell ya...I had no idea she was planning such a surprise, Hehe! 😀 I think I actually jumped in my chair, and before reading anything, I emailed her to express my excitement. As I read through her post, my thoughts of the book got pushed to the back of my brain when I saw what she has been up to in the kitchen lately. I'm positive you've already seen, but if not, check out her amazing parfait (Im hoping for one of those in a few weeks during my next visit, as I love persimmons), and even more importantly (this is the chocolate obsession in me), check out the final picture of her chocolate and vanilla charlotte!!!!!! YummmO! Can't wait for that recipe.
Anywho, going back to the book, I am thrilled to announce that "Just Desserts" is FINISHED and will be available within the next few days! Yes yes yes!!! Yippeee Hurray!!! So check back soon if you're interested in a copy 😀 🙂 This has been a while in the making, and would not have come to fruition without all the help from my bestest/dearest friend Carmella. She has worked countless hours on this project as my editor, has provided support in every sense of the word, contributed many ideas, and been my inspiration all the way along. As a result, I feel it is no longer just "my" book - it has been a joint effort, and I am forever grateful. On that thought, we have already talked about creating "The Raw Dessert Bible" in the future, featuring a combination of our BEST desserts (plus newbies, of course).
In celebration of this exciting time, here's a new recipe (NOT in the book). A friend who grows heaps of grapes every year gave me a huge jar of freshly squeezed concorde grape juice the other week! Ah, heaven, right?! Naturally I toyed with different ideas, but settled on making this cheesecake, and a sorbet (next post). I froze the rest in an ice cube tray for any other ideas that pop into my mind down the road.
Concorde Grape Cheesecake with Fig and Grape Puree
1 1/2 cups macadamia nuts
2 tbs agave 1/2 tsp pure vanilla extract
Pinch of sea salt
In a food processor, grind the nuts. Add the remaining ingredients and pulse a few times to combine. Make sure the mixture will hold together when pressed in your hand. If not, add a touch (1/2 -1 tsp) water and pulse briefly again. Press into the bottom of an 8 or 9" spring form pan.
2 cups fresh concorde grape juice
3 cups cashews
1/2 cup + 4 tsp agave
4 tsp lemon juice
6 tbsp melted coconut oil
2 tbsp lecithin
Blend all but the oil and lecithin, until completely smooth and creamy. Now add the remining two ingredients and blend again.
Pour the filling over the crust. Chill in the fridge or freezer until set.
Fig and Grape Puree:
1/2 cup concorde grape juice
1/2 cup halved, dried black mission figs, packed
1 medjool date, pitted
1 tsp chia seeds, optional (helps to gel the mixture)
Soak the figs/date in the grape juice until plump and soft.
Puree all ingredients, including the chia seeds, leaving a little bit of texture.
Spread the mixture over the filling, or serve on the side!
The bottom line is: Just Gimme Desserts- plain, or beautified on a plate. Either way, I'm a happy camper! (Note: Yes, I enjoyed eating this chocolate creme with a wisk, strait outta the mixing bowl but fear not, this dessert didn't get fed to anyone else but me 😉
Oh, but before I go, I must leave you with a sampling of what will be coming up in the next post - the wonderful world of cupcakes! Shannonmarie inspired me with her tantalizing cakes each day last week, so I took the plunge - I hadn't made cupcakes since last winter, and figured it was high time.