Raw PB + Raspberry Fondants

Makes 4-5 I wasn't sure if it would be possible to make a fondant (my favourite dessert!) into a raw version but, as you might have seen on my instagram story, these raw peanut butter and raspberry fondants are surprisingly easy. Unlike other fondants, they require no skill to make as you don't have to rely on the oven to achieve that gooey middle. The sticky dates and peanut butter are perfect for creating a sturdy case for the raspberry middle. When you break into them and it comes oozing out, there is no better feeling! Raw fondants are such a triumph, I think I'll be experimenting with more flavours! Although, you really can't go wrong with this PB+J classic...

Prep: 20 minutes (+ 30mins - 1hr setting)

Cook:

Total: 1 hour 20 minutes

easy

Ingredients:

    Case

  • 100g (1 cup) Blanched Almonds,100g (1 cup) Peanuts,200g (about 10) Medjool Dates,2 tbsp Peanut Butter,Pinch of Salt

    • Filling

  • 125g (1 cup) Raspberries,1 heaped tbsp Cashew Butter,1-2 tbsp Maple Syrup (depending on how sweet the raspberries are)

Method

  • Place all of the ingredients for the case into a food processor and blend until it sticks together. Set aside.

  • Place all of the filling ingredients into a bowl and mash together well.

  • Grab a handful of the case mixture and shape into a silicon cupcake tray to form the outside.

  • Add around a tablespoon of the filling to the centre, before grabbing a smaller handful of the case mixture and moulding into a flat circle shape. Place this on top - this will end up being the bottom.

  • Put the fondants into the fridge or freezer to firm up for a while (between 30 minutes - 1 hour).

  • Once you're ready to enjoy, take the fondants from their moulds, turn them the other way round and dig in!!

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