Christmas holidays are my favorite time of the year, and I like to enjoy it to the fullest. In the kitchen, there are many options to honor the most beautiful time of the year, eating healthy, but not forgetting a bit of Santa.
This dessert is beautiful, and it is ideal for sharing with family and friends on these holidays. And besides looking very pretty, it tastes very, very good. In this post, we will prepare some coconut bites with chocolate and raisins, covered with strawberries and cashew cream, but the presentation is the most beautiful: Santa's hat. Cheer up and prepare them at home, it's straightforward.
You must have a silicone mini cupcake mold. If you cannot use a small rectangular tray, cover with waxed paper and cut the crust into small squares.
Recipe Author: Beautiful On Raw
For the crust
- 1/2 cup raisins
- 3/4 cup of water
- 1/2 cup grated fresh coconut
- 1/8 cup of raw cacao or carob
For the cream
- 1/2 cup cashew nuts
- 1 cup of water
- 3 Tbsp raw honey
- 4 Tbsp grated coconut
For the hats
- 12 large strawberries
The night before preparing the Santa’s hats, soak the raisins and cashews, with ¾ cup of water and 1 cup of water, respectively. Let them stay covered overnight. In the morning, drain the excess water and rinse under running water.
In the food processor, place the raisins and process for at least three minutes. When they are making into pasta, pour this mixture into a bowl and add the grated coconut and carob. Mix well until a firm paste of homogeneous consistency. If the dough is very soft, you can add a little more grated coconut. This mixture should be sweet enough, but if you wish, you can add some raw honey.
Divide the dough into 12 equal portions, and place each piece in a small mold. Distribute it and press on the bottom of the mold to form the base of Santa’s hats. Place the mold to the refrigerator for about two hours.
Place the soaked cashews in the food processor along with the honey and the grated coconut. Process it until you obtain a mixture that is as homogeneous as possible. With a trowel, remove the mixture from the food processor and pour it into a pastry bag. Place the pastry bag in the fridge for a few minutes while preparing the strawberries.
Wash the strawberries, remove the stems.
Remove the mold of the mini-cakes from the fridge and the pastry bag. Unmold the bases of the hats, with the pastry bag place a portion that covers the whole crust put a strawberry on top with the bottom of the strawberry down, finally and very carefully, place a drop of the cashew cream on the tip of the strawberry to make the tassel of Santa's hat.
Place them one more hour in the refrigerator before serving.
Recipe Type: Dessert