The mint almond bark I created for my raw dessert class has me brewing ideas for more of these “lighter” desserts. I say lighter because they don’t have nuts as their base, so they are less filling. I like that they pack all the flavor without sitting heavy on the tummy like a raw brownie might. So here goes my idea. Start with the same chocolate base I use for the mint almond bark. Top it with an orange cashew cream. I could go totally pro and dehydrate soaked pecans tossed in orange rind, maple and a dash of cayenne and clove. This would give the bars a very upscale feel, a light crunch and a subtle kick (or a swift kick if I really do up the cayenne). If the cream comes out as I anticipate, it would also be great to swirl with my Vanilla I Scream recipe to make 50/50 bars that would blow away any packaged popsicle. The kitchen is calling me. I’m off to experiment! Report back soon.
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