Food

YUMMY SWEETS

No guilt here! Have a dessert!

Nothing spoils a mouthful of milk chocolate more than the guilty feeling because you ate something full of white processed sugar. And no matter how much you tell yourself that it is fine to indulge now and then, you still can’t shake that guilty feeling that follows every piece of cake. So it is amazing that you landed in Bali, a place that is heaven for guilt free dessert options! Here you will find raw vegan cakes that won’t leave you feeling like you’ve fallen off the healthy eating wagon. In addition to being incredibly tasty, raw (which means they were not baked) desserts can also be some of the healthiest and most planet-friendly options.

The reason is that raw desserts often feature a list of whole, unprocessed ingredients like nuts, seeds, and dried fruit. They get their sweetness from dried fruit, raw agave nectar, and other natural sweet- eners. No refined or artificial sweeteners there! They are also great for the warmth of summer – and summer in Bali is all year long. So next time you are having a sweet tooth, you don’t need to preheat the oven or boil anything. You can choose from variety raw vegan desserts in restaurants in Ubud, Canggu, Seminyak, Legian, Bukit.

And if you want to try to make in the peace of your home some of the ridiculously tasty, guilt-free desserts to satisfy your sweet tooth and your conscience, you will just need some tropical fruit and organic ingredients to mix. We give you one simple and quick guilt free recipe to enjoy in this super hot month after the rainy season just to show you how easy it is to make. Prepare to indulge without the regret!

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RAW CACAO ICE CREAM

1 3/4 cups raw cashews, 3 1/2 cups filtered water, plus more for soaking, 15 dates, pit- ted, 6 tbsp raw cacao powder, 1/4 tsp ground cinnamon

Place the cashews in a small bowl, cover with water and soak for 6 hours, or overnight (if you don’t have a high-speed blender, the longer you soak the cashews, the better). Once the cashews have soaked, discard the soaking water and transfer the cashews to the container of a high-speed blender. Add the water and blend on high speed for 45-60 seconds. Add the dates, making sure each of them is submerged, then allow to soak for 15 minutes. After 15 minutes, blend mixture on high speed for 30 seconds. Add the raw cacao powder and cinnamon; blend on high speed for at least one minute. Transfer to the bowl of your ice cream maker and mix according to the manufacturer’s instructions. Transfer the ice cream to a container and freeze until ready to consume. Thaw for 20 minutes be- fore serving.

If you don’t have fancy mixers or magical ice cream making devices, you can still make this magical ice cream. Simply blend all of the ingredients together in your blender, then pour the base into ice cube trays and freeze overnight. Once frozen, transfer cubes to a plastic bag for storage, then mix in your blender whenever you get the sudden urge for ice cream!■

Bali Pocket Magazine