FROZEN TREATS & BARS

Toasted Buckwheat and Squash Raw Squares

These sweet and crunchy raw squares are the perfect healthy option for your festive dinners. They are refined sugar free, gluten free and far more lighter than any other traditional Christmas dessert.

It is almost Christmas and everybody is looking for nice inspirations for their menu. So I though you could be interested by this simple delicious recipe! With these decadent raw squares for dessert, you will show your mates that vegan Christmas can also be tasty and sophisticated. In fact, Christmas is often an ordeal for vegetarian and vegan people, just like any event when you find yourself around a dinner table with all your family or friends. There are a lot of strong traditions around Christmas, and food is on the top list. When you think about a Christmas dinner, many people instantly think about turkey, roast, foie gras, Yule log, meats and cheese and even the idea of a plant based dinner sounds inconceivable. But plant based food is not only about grains and salad, and with a pinch of creativity you can prepare an unforgettable delicious and sophisticated Christmas dinner!

Today, I want to share with you the recipe for these toasted buckwheat and squash raw squares as a suggestion for your dessert! I absolutely love frozen treats because they are very simple to make and can be prepared in advance then stored in the freezer until the service. They are also often pretty healthy and lighter than traditional festive desserts. After a good and abundant dinner, I prefer a fresh and light dessert rather than a nourishing log, and these squares perfectly do the job! They are totally refined sugar free and simply get sweetened by dates, maple syrup or rice malt syrup.

These frozen raw squares are really easy to prepare. They are composed of three layers – a base, a filling and a caramel sauce, that all need less than 8 ingredients and 5 minutes to be done! All you need is to mix all the ingredients in a food processor or a blender, layer the preparations in a mold and let sit in your freezer to firm. Make sure to allow enough freezing time at each step to have even and smooth layers.

I love the flavors in this recipe that make it very seasonal. The squash purée in the filling preparation makes it so creamy and gives that delicious flavor which is enhanced by the warm spices. I used a pumpkin spices mix but if you don’t have you can simply substitute by cinnamon, ginger or nutmeg powder. The toasted buckwheat groats is the thing that makes the particularity of this recipe! Toasting the buckwheat helps to release the flavors, and brings this nutty taste and all the crunchiness for a dreamy Christmas dessert that everybody will love!

Happy Christmas to all of you!


TOASTED BUCKWHEAT & SQUASH RAW SQAURES

 

Prep time: 20 minutes
Freezing time: 3 hours
Serves: 6

 

INGREDIENTS:

For the base :

– 1/2 cup buckwheat groats
– 4 dates
– 1 tbsp melted coconut oil
– 2 tbsp malt syrup
– 3 tbsp almond meal
– 2 tbsp cacao powder, unsweetened
– 1 tsp carob powder
– Pinch of salt

For the pumpkin cream :

– 1/2 cup squash puréed (pumpkin, butternut …)
– 1/2 cup cashew nuts soaked for at least 2 hours
– 1/4 cup almond milk
– 3 tbsp maple syrup
– 2 tsp coconut oil
– 1 tsp vanilla extract
– 1 tsp pumpkin spices (or 1/2 tsp cinnamon powder + 1/2 tsp ginger powder)
– a pinch of salt

For the caramel :

– 3 dates
– 1/2 cup coconut cream
– 1 tbsp tahini
– 1 tsp corn starch
– 1/2 tsp vanilla extract
– 1/4 tsp salt

For the toppings :

– 1/4 cup pecan nuts
– 1/4 cup toasted buckwheat

 

INSTRUCTIONS:

Prepare the base :

1. Toast the buckwheat groats in a dry pan over medium heat  stirring often to prevent the groats to burn, until they are golden brown. This can take around 5 minutes. Note:  you can directly toast 3/4 cup of buckwheat to have it ready for the topping.

2. Transfer the toasted buckwheat groats in a food processor or high speed blender, along with the dates, almond meal, malt syrup and salt. Mix until combined and a paste forms.

3. Add the coconut oil, carob and cacao powder and mix again to combine. At this stage you should have a firm malleable paste. If too sticky, add some more almond meal.

4. Line your mould with parchment paper or plastic wrap. You can either use a classic square mold or a square form that will make the de-moulding easier.

5. Press the base mixture in an even layer onto the bottom of the mould using your hands and set in freezer while you prepare the filling.

 

Prepare the filling:

1. Place all the feeling ingredients in a food processor or high speed blender, and mix until you reach a perfectly smooth texture.

2. Remove the base from the freezer and pour the mixture on top. Spread using a spatula and gently tap on counter to remove air bubbles and to spread the mixture evenly. Return to the freezer for 2 hours.

 

Prepare the caramel:

1. Place all the caramel ingredients in a food processor or high speed blender, and mix until you reach a perfectly smooth texture.

 

Assembly:

1. Remove the mold from the freezer and pour the caramel on top. Spread using a spatula and gently tap on counter to remove air bubbles and to spread the mixture evenly.

2. Sprinkle some crushed toasted pecan nuts and buckwheat groats on top.

3. Return to the freezer for about 1-2 hours to firm.

4. Cut in slices, and enjoy!

 


BARRES CRUES AU SARRASIN TOASTE & CREME DE COURGE

 

Temps de préparation: 20 minutes
Temps de cuisson: 3 heures
Quantité: environ 6 parts

 

INGREDIENTS:

Pour la base :

– 85 g de gruaux de sarrasin
– 4 dates
– 1 c.à.s d’huile de coco fondue
– 2 c.à.s de sirop de malt
– 3 c.à.s de poudre d’amande
– 2 c.à.s de cacao en poudre non sucré
– 1 c.à.c de caroube en poudre
– Une pincée de sel

For la crème de courge :

– 180 g de purée de courge (citrouille, butternut …)
– 75 g de noix de cajou trempées dans de l’eau pendant 2 heures
– 60 ml de lait d’amande
– 3 c.à.s de sirop d’érable
– 2 c.à.c d’huile de coco fondue
– 1 c.à.c d’extrait de vanille
– 1 c.à.c d’épices de noel (ou 1/2 c.à.c de cannelle en poudre + 1/2 c.à.c de gingembre en poudre)
– une pincée de sel

Pour le caramel :

– 3 dates
– 125 ml de crème de coco
– 1 c.à.s de tahin
– 1 c.à.c de fécule de mais
– 1 c.à.c d’extrait de vanille
– 1/4 c.à.c de sel

Pour la garniture :

– 85 g de gruaux de sarrasin toastés
– 85 g de  noix de péchant

 

INSTRUCTIONS:

Préparation de la base :

1. Faire toaster le sarrasin dans une poêle à sec à feu moyen en remuant fréquemment pour ne pas que ça brule, jusqu’à ce qu’il prenne une belle couleur dorée. Cela peut prendre environ 5 minutes. Note: vous pouvez directement faire toaster tout le sarrasin, pour la base et pour la garniture.

2. Verser les gruaux de sarrasin toastés dans le bol d’un mixeur ou d’un blender. Ajouter les dates, la poudre d’amande, le sirop de malt et le sel. Mixer jusqu’à ce qu’une pâte compacte se forme.

3. Ajouter l’huile de coco fondue, la poudre de caroube, la poudre de cacao et mixer d nouveau pour ben mélanger. A ce stade, vous devriez obtenir une pâte ferme et malleable. Si la pâte est trop collante, ajouter un peu de poudre d’amande et mixer.

4. Chemiser un moule avec du papier cuisson ou du film alimentaire. Un moule carré classique ou un moule de forme carré feront très bien l’affaire, bien que la seconde option rendra le démoulage plus simple.

5. Mettre la pâte dans le moule et l’appuyer dans le fond du moule avec les doigts pour former une base bien lisse et régulière. Placer le moule au congélateur pendant la préparation de la crème de courge.

 

Préparer la crème de courge:

1. Mettre tous les ingrédients dans le bol d’un mixeur ou d’un blender et mixer jusqu’à obtenir une préparation bien lisse et crémeuse.

2. Retirer le moule du congélateur et verser la préparation au dessus de la base. Répartir à l’aide d’une spatule puis tapoter délicatement le moule pour faire remonter les bulles d’air et égaliser la surface. Remettre au congélateur pour 2 heures.

 

Prepare the caramel:

1. Mettre tous les ingrédients dans le bol d’un mixeur ou d’un blender et mixer jusqu’à obtenir une préparation bien lisse et crémeuse.

 

Assemblage :

1. Retirer le moule du congélateur et verser le caramel au dessus. Répartir à l’aide d’une spatule puis tapoter délicatement le moule pour faire remonter les bulles d’air et égaliser la surface.

2. Parsemer de noix de pecan et gruaux de sarrasin grossièrement hachés.

3. Remettre au congélateur pour 1 à 2 heures jusqu’à ce que la préparation soit bien prise.

4. Sortir du congélateur 10 minutes avant de servir. Couper en carrés et c’est prêt!

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