Food can be so polarizing.
Every so often I get a comment from a reader austerely reminding me that ‘honey isn’t vegan’ or ‘quinoa isn’t paleo’ or even ‘oatmeal isn’t clean eating’. Yikes!
If oatmeal isn’t clean eating, I’m in a heap of trouble.
It struck me one day that diet types are kind of like high school cliques.
You have your vegans, your vegetarians, your paleons (word?), the hard-core gluten-free-ers, those that eat everything but grains, FODMAPers, the SCD gang, low carbs, no carbs, rawists, food combiners, oil avoiders, weight watchers, and the leftover smattering of people who don’t really fit in with any particular group and are just trying to be healthy.
The thing is, every group is trying to be healthy the best way they know how, myself included. It just happens that one diet does not fit all.
In our house, the biggest challenge comes with nuts, seeds, and dairy.
Within the last month or so, we’ve pretty much eliminated dairy from our lives with the exception of a bit of cheese, which I’m thrilled about. It has taken me years to have my husband, in particular, realize that milk is not his friend. 🙂
In raw desserts like this, I resort to using pumpkin seeds in the base since our whole family tolerates them well, and they taste delicious!
The ‘frosting’ is what really makes this dessert special. It’s thick, sweet, and creamy, and it makes the entire confection taste truly decadent!
- ½ c. pumpkin seeds (you can use another nut or seed here if you prefer)
- ½ c. oats (can also be replaced with more nuts or seeds if paleo or grain-free)
- 10 large, soft dates (I used Medjool)
- 3 T. cocoa powder
- ¼ t. sea salt
- 1-3 t. water (less if using a 'fattier' nut like walnuts)
- 2 avocados (use a less ripe one to ensure less avocado taste)
- 4 T. maple syrup
- 3 T. cocoa powder
- 1 t. vanilla
- ⅛ t. sea salt
- 1 T. coconut oil, melted
- 10 drops liquid stevia (or another tablespoon of maple syrup)
- Process the seeds and oats (if using) until they are broken down into a meal consistency.
- Remove the mix, and add in the dates.
- Process the dates until they form a ball of date paste.
- Add back in the seed/oat mix along with the cocoa powder and salt.
- Process until well-mixed.
- Add in water as needed until the mix begins to clump a bit.
- Press the mix into a lightly oiled 7 x 5 inch glass dish (mine is by Pyrex).
- Place into the refrigerator while you make the filling.
- Process all of the ingredients together until smooth and well combined.
- Pour atop the base.
- Chill the dessert until the top has set (it will still be slightly soft).
- Cut and serve!
Adapted from this recipe
I like the bottom layer to remain a bit softer, but if you’d like it to firm up, just replace the water with melted coconut oil.
I posted a picture of this on Instagram while my husband was at work, and he was dying to come home and try them. It was seriously tough to save him any, but I did, and he just loved them! ♥♥♥
What type of diet do you follow? Do you find yourself becoming angry over your food views?