Now that the weather has been warmer, it feels as good a time as ever to share my recipe for raw cherry ripe with you. I had been thinking about making it for a while and when I saw some beautiful cherries on special at my local green grocer, I knew it was a sign. It’s not as naughty as a real cherry ripe, but it has all the elements. Perhaps we can call this a cherry ripe for when you are trying to be good but you’re naughty at heart.
Full disclosure, this recipe started as a jaffa tart. Halfway along the way, I realised I had created the perfect vegan chocolate mousse, not too rich, not too bitter, not too sweet and – best of all – not too avocado-tasting. Realising I had well and truly outdone myself, I dumped my jaffa tart and pursued my new love: chocolate avocado mousse.
Speaking of love, it’s Valentine’s Day (well, almost) and since I’m not good at expressing how much I love a person in words, I put it all in a tart.
Changing your diet to be one that is gluten-free, vegan and mostly refined sugar free when you have one helluva sweet tooth is a huge hurdle. I didn’t know what to do with myself for what felt like the longest time (OK, so it probably wasn’t that long).
But one day, I discovered raw desserts and boy, am I glad I did.
Yes, it’s raw as in uncooked, but it is not like the cheesecake you know. This one wasn’t meant to be cooked to begin with. I usually turn up to family gatherings with this bad boy in tow and let me tell you, this gluten-free vegan raw raspberry cheesecake is a crowd pleaser.