Apple & Raspberry Hemp Seed Crumble

Apple & Raspberry Hemp Seed Crumble

 

Fruit crumble is one of my favourite winter desserts so I’m always coming up with healthier versions so that I can enjoy it even more. 

I’ve posted a couple of crumble recipes on here over the years, including these two crumbles with a difference and this black forest fruit crumbleBut this apple & raspberry hemp seed crumble is no doubt the healthiest and easiest to make of the lot, making it my favourite one to date!

 

Apple & Raspberry Hemp Seed Crumble

 

The hemp seed crumble is a super simple combination of almonds, hemp seeds and dates with some warming spices. All you need to do is whizz it together in a blender and it’s ready to go – no cooking required.

Hemp seeds are such a fabulous addition to a crumble as they have a mild nutty flavour yet are packed with so much nutritional goodness. I wrote a blog post all about them and their benefits which you can read here.

For the fruit in this crumble recipe, simply stew the apples, add some raspberries and you’re done!

Then it’s just a matter of assembling. Place the apple and raspberry mixture into a serving dish, top with the crumble and serve with a dollop of your favourite yoghurt or ice cream.

This no bake whole food apple & raspberry crumble is completely plant based, dairy, grain and refined sugar free and can be whipped up in under 20 minutes.

Apple & Raspberry Hemp Seed Crumble

 

When you make this Apple & Raspberry Hemp Seed Crumble, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or FacebookEnjoy!

Apple & Raspberry Hemp Seed Crumble

Serves: 6
Prep time: 20 minutes  Cook time: 15 minutes

Fruit
6 apples
2 cups frozen raspberries

Crumble
1/2 cup hemp seeds
1 1/2 cups almonds (either raw or dried activated)
6 Medjool dates
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp vanilla powder
pinch pink Himalayan salt

To make the crumble:

If using raw almonds, place them on a tray in a preheated 160ºC oven and toast for approximately 10 minutes or until just starting to brown. Remove from the oven and allow to cool a little before continuing.

If using dried activated almonds there’s no need to do anything – they should already be crunchy and any heat will destroy their activated enzymes.

Place the almonds and the dates in either a food processor or high speed blender. Be sure to remove any pits from the dates if not already pitted.

Pulse or blend in short bursts until the almonds and dates are combined but still a bit chunky.

Add the hemp seeds, spices and salt and pulse until just combined.

To prepare the fruit:

Peel the apples, remove the cores and cut into small pieces.

Place apple pieces in a pan with a small amount of water in the bottom and place over medium heat. Cover with a lid and bring to the boil, then let simmer approximately 10 minutes until the apples soften and start to break down when stirred.

Add the 2 cups of frozen raspberries and continue to cook until the raspberries are hot.

To assemble:

Divide the fruit between 6 serving plates and top with a generous amount of crumble.

Serve warm with your favourite ice cream or yoghurt.

 

 

 

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

 

It was my birthday last week and IF I’d made myself a birthday cake, it would have been these raw passionfruit cupcakes. Instead, we ended up eating out almost the entire week as we also had three other birthdays to celebrate, annnd I might have had the odd dessert or two. But now that all the celebrating is over it’s back to much healthier, low sugar, desserts like these here cupcakes.

Passionfruit is one of my all time favourite fruits. I would even go as far to say it’s my favourite…if it wasn’t for feijoa’s… and fresh raspberries. Of course, these are all very seasonal fruit so perhaps that’s why I love them so much. Nothing like a little scarcity to make the heart grow fonder.

 

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

 

These raw passionfruit cupcakes are the perfect combination of creamy cashews and tangy passionfruit, while the richness of the chocolate, brazil nut and coconut base provides a beautiful contrast.

If you don’t have passionfruit in season and you can’t get your hands on any frozen passionfruit pulp, you could substitute in raspberries for a similar tangy flavour.

Even though these cupcakes might look a little bit fancy, the recipe is truly quite simple. The frosting is simply chilled filling piped on top, so there are actually only two components you need to make: the chocolate base and the filling.

For decoration you can great creative and use a dusting of superfood powder such a pink pitaya, rose, blue pea or matcha. I’m loving the little white flowers from basil blossoms at the moment (plus we have a ginormous basil plant that’s gone to seed, providing me an endless supply!). But you could use any edible flowers that are available to you.

These raw cupcakes are perfect for a celebration or simply a nutrient dense little treat. If you make them I hope you love them too, and be sure to come back and tell me what you think! Enjoy.

 

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

 

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

Makes: 6 standard sized cupcakes
Prep time: 1 hour Soaking time: 2 to 4 hours Chill time: 2 to 3 hours

Chocolate Biscuit Base
1/2 cup desiccated coconut
1/2 cup raw brazil nuts
4 Tbsp raw cacao powder
1/2 tsp vanilla powder or essence
pinch pink Himalayan salt
5 medjool dates, pits removed
1 Tbsp coconut oil

Passionfruit Cheesecake Filling & Frosting
2 cups cashews, soaked
1 cup passionfruit pulp (fresh or frozen – approx. 12 fresh passionfruit)
1/2 cup coconut milk (or nut milk of choice)
1/3 cup rice syrup (or pure maple syrup)
2 Tbsp lemon juice
pinch Himalayan pink salt
1/2 cup coconut oil
2  tsp pink pitaya powder (dragon fruit) to colour the frosting

Decoration
Superfood powders e.g. pitaya, rose, beetroot, blue pea, matcha
Freeze dried fruits e.g. mandarin, lychee, raspberries
Edible flowers e.g. viola, pansy, lavender, chive blossom, basil blossom, rose petals

Prep Ahead: Soak the cashews for the passionfruit frosting by placing them in a bowl, cover with filtered water and leave to stand for 2 to 4 hours. Drain off the water and rinse well. This can be done ahead of time and the cashews stored in the fridge for up 2 days until needed.

Biscuit Base: Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn’t go above 46ºC and remains in it’s raw state). Place the desiccated coconut, brazil nuts, raw cacao, vanilla and salt into a food processor and blend until the mixture resembles crumbs. Add the dates (ensuring pits removed) and blend until well combined. Add the melted coconut oil with the motor is running. Press the base mixture evenly into either a 6 hole silicone cupcake mould, or 6 cling film lined holes of a standard cupcake tin. Place in the fridge for at least half an hour to firm up.

Filling/Frosting: Gently melt the coconut oil using the method above. Place the soaked and drained cashews into a high speed blender with the passionfruit, coconut milk, rice syrup, lemon juice and salt. Blend until super smooth and creamy. Add the melted coconut oil gradually through the top of the blender with the motor running until well combined and smooth. Pour half the mixture onto the prepared bases and return to the freezer to set.

Add the pink pitaya powder to the remainder of the filling mix until you reach your desired frosting colour. Transfer this frosting to a bowl and place into the fridge or freezer to firm up. You’re looking for a thick consistency that holds it’s shape when piped.

Dust the tops of the cupcakes with a superfood powder of your choice if desired (I used misty day plant potions pretty brew which is a rose based powder). Transfer the frosting to a piping bag with a fluted nozzle and pipe pretty swirls on top.

Decorate: Finish off by dusting with extra superfood powder, freeze dried fruits and edible flowers if desired.

These raw passionfruit cupcakes will keep in a sealed contained in the fridge for up to 5 days, or in the freezer for one month.

 

 

 

 

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

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