"I'd like to introduce you all to the 'Candy Mountain'.
A 100% raw, vegan, gluten free & refined sugar free 'dessert burger'.
Maybe I'll call it the 'Eat your feelings' burger. Lol.
Encased between a raw & dehydrated cinnamon donut bun you'll find chocolate mousse, sliced banana, a sweet red velvet patty, vanilla & coconut cashew cream, pink candy-floss cream, sliced strawberry, crushed pistachio nuts and finally drizzled with a salted caramel sauce.
I was rudely awoken at 2am with this idea, so I was up at 5am running to the supermarket to buy ingredients ?? Life of creativity I swear!
"
Candy Mountain Raw Dessert Burger
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Recipe Intro From sobeautifullyreal
Oh. My. Goodness.
Raw Vegan Cinnamon Donut Buns:
1 cup almond meal
1/2 cup desiccated coconut
5-6 figs, soaked in hot water for 30 minutesv 1 tbsp ground flax
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
METHOD: Pulse almond meal and coconut in a food processor or vitamix until a fine meal forms. Add spices. Then add the figs. Pulse until a dough beings to form and figs have completely broken down. To shape the bottom of the bun I simply placed a little mixture into a large muffin tray and pressed down (line a strip of baking paper or grease it first so you can get it out). For the top buns, I simply shaped with my hands. Dehydrate them for 30 minutes in either a dehydrator OR if you don't have a dehydrator, you could put your oven on the lowest heat and let them sit in there for around 40 minutes until the outside begins to dry out. Once dehydrated a little, cool them off completely in the fridge or freezer.
In the meantime, prepare your fillings;
RED VELVET BURGER PATTY;
1/2 cup almond meal
1/2 cup GF oats
5 medjool dates, soaked
1/3 cup beetroot puree
1 tbsp cacao powder
1/2 tbsp flaxmeal
1/4 cup maple syrup
pinch of salt
METHOD: Pulse the almond meal & oats in a food processor or vitamix into a fine flour. Remove into a bowl. Blend the dates, cacao, maple syrup, beetroot puree and flax until smooth. Combine the wet into the dry ingredients and chill for 30 minutes before moulding into patties.
CHOC MOUSSE:
1/2 ripe avocado
1 tbsp cacao powder
3 tbsp maple syrup
METHOD: Blend in a food processor or high speed blender until all avocado chunks are gone. (You could try mashing & whisking with a fork but your avocado will need to be extremely soft)
CASHEW CREAM:
1 cup cashews, soaked for 30 minutes
2 tbsp rice malt syrup
1/2 cup coconut cream
1 tsp vanilla powder
1/3 cup melted coconut oil
METHOD:
Blend on high in a powerful blender until smooth and creamy. Pour half into a small bowl. With the remaining half add a spoonful of pink dragon fruit and blend. Pour the pink mixture into another small bowl (This is your candy floss frosting!) - put both of the bowls in the freezer for 15 minutes or so, making sure to whisk every couple of minutes until they being to firm up and turn into a 'frosting' like texture.
SALTED CARAMEL SAUCE
1 tbsp tahini
2-3 tbsp maple syrup
salt to taste
METHOD:
Whisk in a bowl.
ASSEMBLY TIME!
1. Grab your bun base and spread with chocolate mousse.
2. Layer some banana.
3. Stack the red velvet patty gently.
4. Cover with cashew cream.
5. Sprinkle some pistachios.
6. Cover with candy floss cream
7. Layer some sliced strawberriesv 8. Drizzle the caramel sauce
9. Gently stack the top of the bun.v
1 cup almond meal
1/2 cup desiccated coconut
5-6 figs, soaked in hot water for 30 minutesv 1 tbsp ground flax
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
METHOD: Pulse almond meal and coconut in a food processor or vitamix until a fine meal forms. Add spices. Then add the figs. Pulse until a dough beings to form and figs have completely broken down. To shape the bottom of the bun I simply placed a little mixture into a large muffin tray and pressed down (line a strip of baking paper or grease it first so you can get it out). For the top buns, I simply shaped with my hands. Dehydrate them for 30 minutes in either a dehydrator OR if you don't have a dehydrator, you could put your oven on the lowest heat and let them sit in there for around 40 minutes until the outside begins to dry out. Once dehydrated a little, cool them off completely in the fridge or freezer.
In the meantime, prepare your fillings;
RED VELVET BURGER PATTY;
1/2 cup almond meal
1/2 cup GF oats
5 medjool dates, soaked
1/3 cup beetroot puree
1 tbsp cacao powder
1/2 tbsp flaxmeal
1/4 cup maple syrup
pinch of salt
METHOD: Pulse the almond meal & oats in a food processor or vitamix into a fine flour. Remove into a bowl. Blend the dates, cacao, maple syrup, beetroot puree and flax until smooth. Combine the wet into the dry ingredients and chill for 30 minutes before moulding into patties.
CHOC MOUSSE:
1/2 ripe avocado
1 tbsp cacao powder
3 tbsp maple syrup
METHOD: Blend in a food processor or high speed blender until all avocado chunks are gone. (You could try mashing & whisking with a fork but your avocado will need to be extremely soft)
CASHEW CREAM:
1 cup cashews, soaked for 30 minutes
2 tbsp rice malt syrup
1/2 cup coconut cream
1 tsp vanilla powder
1/3 cup melted coconut oil
METHOD:
Blend on high in a powerful blender until smooth and creamy. Pour half into a small bowl. With the remaining half add a spoonful of pink dragon fruit and blend. Pour the pink mixture into another small bowl (This is your candy floss frosting!) - put both of the bowls in the freezer for 15 minutes or so, making sure to whisk every couple of minutes until they being to firm up and turn into a 'frosting' like texture.
SALTED CARAMEL SAUCE
1 tbsp tahini
2-3 tbsp maple syrup
salt to taste
METHOD:
Whisk in a bowl.
ASSEMBLY TIME!
1. Grab your bun base and spread with chocolate mousse.
2. Layer some banana.
3. Stack the red velvet patty gently.
4. Cover with cashew cream.
5. Sprinkle some pistachios.
6. Cover with candy floss cream
7. Layer some sliced strawberriesv 8. Drizzle the caramel sauce
9. Gently stack the top of the bun.v