Monday, July 22, 2013

Toffee and Raspberry Fool

Our son is going through a growth spurt and eating us out of house and home. We try to keep his diet nutrient dense and have found that plant-based foods tend to be the most nutrient dense.
I made for him the Toffee and Raspberry Fools from The Complete Book of Raw Food, Julie Rodwell, editor, tonight. I altered the recipe by adding extra raspberries to the "kreme" and adding a raspberry and cacao nib layer. The next time i make it i will add dates to the "kreme" portion. It wasn't quite sweet enough for me.
The recipe is to the right.


  1. I have made it a second time. This time i added 10 dates to the sunflower/apricot mixture and doubled the "toffee" batch. I still added the fresh raspberry layers with the cacao nibs.
    I prefer it with these changes.

  2. When I click on the recipe I cannot read it. Am I doing something wrong or would you send it to me when you get a chance?

  3. Jess, i don't know about the issue
    One will need 30 dried apricots, 30 dates, a pint of raspberries, 2 cups of sunflower seeds, 8 tablespoons of cacao nib. Soak the sunflower seeds for 24 hours in water draining, rinsing, and resoaking at least twice during that time period. The apricots will soak for 36 hours draining, rinsing, and resoaking at least 3 times.

    After the soaking time period, You will make the "mousse" drain the apricots and sunflower seeds, using a hand mixer or blender blend all the sunflower seeds, 10 dates, 10 raspberries, and 10 apricots until smooth.

    In a second bowl or blender, add the remaining apricots and dates (saving 2 dates to slice as decorative topping) and blend. This will be the "toffee"

    Layer the toffee, then mousse, the raspberries, the cacao nibs. Repeat the layering, ending with the raspberries and cacao nibs. This will make 8 glasses or servings.