Whomever pioneered dairy/sugar-free sweets really opened up a whole new world for people on limited diets. But I find that most recipes I come across contain one drat ingredient...Medjool dates. Don't get me wrong, I love dates. However, their distinct, overpowering flavor tends to overshadow everything. With this dessert, I believe (please tell me if I'm wrong) that I have succeeded in highlighting all of the featured flavors here: apricot, coconut, cherry and chocolate with hints of vanilla and cinnamon.
Note that the Turkish apricots used to make the base layer of this recipe are not the chewy bright orange variety that you see in the large grocery chains. What sets them apart is the absense of the preservative sulfur dioxide, which can cause allergic reactions in some people. Also, Turkish apricots are free of food coloring, refined sugar and artificial flavors, are rich in Vitamin-A, have a pillowy soft texture making them much easier to puree, and a dark brown pigment (almost akin to dates). In other words, they're quite ugly in their raw state. But blend them with other ingredients and they form a nice dough for icebox cookies, fruit tarts, dessert bars and a base layer, such as this one, for cakes.
At first glance, there are a lot of steps to this recipe, but really it is very simple and easy to make. Best of all, you don't have to turn the oven on.
Note that the Turkish apricots used to make the base layer of this recipe are not the chewy bright orange variety that you see in the large grocery chains. What sets them apart is the absense of the preservative sulfur dioxide, which can cause allergic reactions in some people. Also, Turkish apricots are free of food coloring, refined sugar and artificial flavors, are rich in Vitamin-A, have a pillowy soft texture making them much easier to puree, and a dark brown pigment (almost akin to dates). In other words, they're quite ugly in their raw state. But blend them with other ingredients and they form a nice dough for icebox cookies, fruit tarts, dessert bars and a base layer, such as this one, for cakes.
At first glance, there are a lot of steps to this recipe, but really it is very simple and easy to make. Best of all, you don't have to turn the oven on.
INGREDIENTS:
Base Layer:
6 ounces unsweetened soft dried Turkish apricots
2 tablespoons coconut oil, melted
1 tablespoon vanilla paste
1/2 cup almond flour
1/4 cup oat flour
1-2 tablespoons water or orange juice, as needed
3 tablespoon flaked coconut
Filling:
10-12 ounces frozen dark sweet cherries
2 tablespoons coconut oil, melted
juice of 1 orange
1 lb. of unsalted cashews, soaked in water overnight
Chocolate Layer and Toppings:
dark chocolate, melted
2 tablespoons coconut oil
1 teaspoon cinnamon
unsweetened freeze dried cherries
Base Layer:
6 ounces unsweetened soft dried Turkish apricots
2 tablespoons coconut oil, melted
1 tablespoon vanilla paste
1/2 cup almond flour
1/4 cup oat flour
1-2 tablespoons water or orange juice, as needed
3 tablespoon flaked coconut
Filling:
10-12 ounces frozen dark sweet cherries
2 tablespoons coconut oil, melted
juice of 1 orange
1 lb. of unsalted cashews, soaked in water overnight
Chocolate Layer and Toppings:
dark chocolate, melted
2 tablespoons coconut oil
1 teaspoon cinnamon
unsweetened freeze dried cherries
DIRECTIONS:
Base Layer:
Line a loaf pan with saran wrap and set aside. The size is unimportant, as it will only slightly affect the thickness of the layers.
In blender or food processor, puree the apricots on low. Continue adding all of the ingredients, except the water/juice and coconut, a little at a time, making sure to switch off the machine and scrape the sides with a rubber spatula with each addition. If the mixture is too dry upon adding the flours, mix in the water/juice one tablespoon at a time until a sticky dough-like texture is achieved. Spoon the mixture into the lined pan and use your fingers to gently press the crust flat. Sprinkle the coconut over the crust and press gently into a layer. Place the pan into the freezer for 30 minutes.
Filling:
In a food processor or high speed blender, puree the cherries, oil and juice. If needed, continue to add juice until the cherries are smooth. Add the cashews in small batches, blending until creamy before adding the next batch. Once the mixture forms a mousse-like consistency, transfer the mousse onto the base layer. Use a rubber spatula or spoon to spread the mousse into a thick even layer. Return the pan to the freezer for at least 30 minutes.
Chocolate Layer and Toppings:
In a double boiler, melt the chocolate and coconut oil over medium heat, stirring frequently to prevent scorching. Add the cinnamon. Spread the melted chocolate evenly over the mousse. Decorate with dried cherries. Freeze the cake for at least 30 minutes.
When ready to serve remove the loaf pan from the freezer, lift the cake out of the pan and allow to thaw for 30 minutes. Once the mousse is slightly softened remove the plastic wrap. Slice into squares with a sharp knife, then use a thin spatula to gently place onto the serving plates. Re-wrap any leftovers and store in the freezer.
Yield: 8 Servings
Base Layer:
Line a loaf pan with saran wrap and set aside. The size is unimportant, as it will only slightly affect the thickness of the layers.
In blender or food processor, puree the apricots on low. Continue adding all of the ingredients, except the water/juice and coconut, a little at a time, making sure to switch off the machine and scrape the sides with a rubber spatula with each addition. If the mixture is too dry upon adding the flours, mix in the water/juice one tablespoon at a time until a sticky dough-like texture is achieved. Spoon the mixture into the lined pan and use your fingers to gently press the crust flat. Sprinkle the coconut over the crust and press gently into a layer. Place the pan into the freezer for 30 minutes.
Filling:
In a food processor or high speed blender, puree the cherries, oil and juice. If needed, continue to add juice until the cherries are smooth. Add the cashews in small batches, blending until creamy before adding the next batch. Once the mixture forms a mousse-like consistency, transfer the mousse onto the base layer. Use a rubber spatula or spoon to spread the mousse into a thick even layer. Return the pan to the freezer for at least 30 minutes.
Chocolate Layer and Toppings:
In a double boiler, melt the chocolate and coconut oil over medium heat, stirring frequently to prevent scorching. Add the cinnamon. Spread the melted chocolate evenly over the mousse. Decorate with dried cherries. Freeze the cake for at least 30 minutes.
When ready to serve remove the loaf pan from the freezer, lift the cake out of the pan and allow to thaw for 30 minutes. Once the mousse is slightly softened remove the plastic wrap. Slice into squares with a sharp knife, then use a thin spatula to gently place onto the serving plates. Re-wrap any leftovers and store in the freezer.
Yield: 8 Servings
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