What do you think this is?
Maybe I’ll call it a soft frozen cake – or just a frozen cake. Yeah, that sounds better.
But whatever this soft-firm-fudgey-frozen-semifreddo-cake is, it’s totally delicious. It’s a vegan chickpea peanut butter one with a raspberry jam filling, some sour berry coulis on top and a cacao, ginger and peanut crumb.
So yeah, it’s reeeeal good.
The mixture is blitzed and layered in a ramekin with the jam, then frozen for an hour. Then it’s served with the coulis and the crumb. It’s a cold dessert, but judging by the consistency, it probably wouldn’t even pass your mind that it’s a freezer dessert. It’s not like an ice cream, nor is it like any other freezer desserts – but it’s set in the freezer.
I’d love to hear your opinions or name suggestions… so if you have any, please comment below!
Now, this frozen thing is SUPER fun to make because:
- You mash the raspberries 😄 and add chia seeds.
- You chuck the chickpeas and peanut butter and stuff in the food processor.
- You sandwich the chickpea stuff with the jam in a ramekin and stick it in the freezer.
- You make a crumb mixture, bake it and then you SMASH it! Smash it against the bench, throw it around the kitchen or chuck it in the blender… whatever!
- You mash more raspberries.
- You EAT.
PEANUT BUTTER AND JAM FROZEN THING WITH A CACAO, ROASTED PEANUT AND GINGER CRUMB AND SOUR BERRY COULIS
FOR THE RASPBERRY CHIA JAM
- 2 tbsp raspberries
- 1 tsp chia seeds
- 1/2 tsp maple syrup (or rice malt syrup)
FOR THE FROZEN THING
- 1/2 tbsp ground almonds
- 65g chickpeas, cooked and drained
- 1 large date, soaked and drained (to soften)*
- 2 tbsp peanut butter
- 2 tbsp soy milk (or your favourite plant-based milk)
FOR THE CACAO, ROASTED PEANUT AND GINGER CRUMB
- 2 dates, soaked
- 1/2 tsp cacao powder
- 1/8 tsp ground ginger
- 2 tbsp roasted peanuts
- pink Himalayan salt, to taste
FOR THE SOUR BERRY COULIS
- Handful berries**
- Chilean guava flowers and thyme flowers
RASPBERRY CHIA JAM
- Mash the raspberries with a fork until smooth***. Add chia seeds and maple syrup and stir to combine. Set aside to gel.
- Place all ingredients in a high-speed blender or food processor and blend until smooth.
- Lightly grease a ramekin of 150ml capacity. Place half of the Cold Delight mixture in the ramekin. Top with Raspberry Chia Jam, then top with the remaining Cold Delight mixture. Set in the freezer for 1 hour.
CACAO, ROASTED PEANUT AND GINGER CRUMB
- Preheat the oven to 200°C/400°F. Line a baking tray with baking paper.
- Mash the date in a mortar and pestle until a smooth paste. Add to a high-speed blender with the remaining ingredients and blitz until a dough forms.
- Transfer to your prepared baking pan and roll out to a thickness of 2mm. Bake in preheated oven for 7 minutes (it should be quite soft, but it hardens when it cools). Remove from oven and allow to cool to firm up.
Now this is the super FUN part: When the biscuit has cooled, break it up into a crumb. There are soooo many different ways to do it; smash it in a mortar and pestle, put it in a plastic bag and crush it with your hands, chuck it in the blender – I put it in a plastic bag and did a mixture of crushing it with my hands and slamming it against the bench. But however you do it, you want the end product to be a crumb.
SOUR BERRY COULIS
- Mash the berries with a fork until your desired consistency is reached.***
- When the Frozen Thing has been in the freezer for one hour, remove from the ramekin. Place on a serving plate, top with Sour Berry Coulis, Cacao, Roasted Peanut and Ginger Crumb and edible flowers, then eat!
* You can alternatively microwave your date in water for 1 minute to soften (LOL – I didn’t literally mean microwave your date (like your bf/gf) … that’d be a bit harsh! :|)
** You may also want to add some sweetness, but I quite like the sourness of the coulis – it really adds something to the dessert, you know?
*** To get the berries to the right consistency, you might need to heat them in the microwave for 20 seconds or so (especially if they’re frozen) to soften them up a bit.