Raw Liquorice Toffee w Rhubarb Compote
I just fell in love with myself. Yes, it had everything to do with a certain Raw Liquorice Toffee.
I might even have to go get me a ring or something.
But before I do so I wish to share with you this totally and absolutely amazing Raw Liquorice that had the honor of being a guest post at Scandi Foodie a few weeks ago. For those of you who are not familiar with Maria who built this absolutely stunning and bright site I higly suggest you pay her a visit.
You know I tend to rave about all kinds of Greenylicious health boosting things but quite frankly it is Raw chocolate and leafy veggie-focused most of the time. So I decided to break this pattern for Beautiful Maria and all Scandi Foodies. Also I felt I wanted to do something extraordinare, after all, the guest post was due to Marias busy wedding schedule. (Yay, hugest congrats to Maria!)
Raw Liquorice Toffee with Rhubarb compote
This is one of those ridiculously easy raw dessert recipes that you can create in a few minutes and while the toffee rests in the freezer you have time to make the compote. I know it may seem like the weirdest collision of flavors but I´m telling you. It´s so darn delish! Now go fall in love with yourself!
Raw Liquorice Toffee
Makes 8 mid sized squares
165 g prunes
40 g virgin coconut oil, carefully melted in a bowl over hot water
40 g almond flour or ground almonds
2 tsp Raw Liquorice powder
0.5 tsp Himalayan salt
6 drops of anise seed oil
1 tsp Raw Liquorice powder (to dust the toffees with)
1. Add all ingredients to your a food processor and blend thoroughly until it has formed a smooth dough.
2. Press the dough into a a square on a baking sheet, dust with the additional liquorice powder and put in the freezer while you make the rhubarb compote.
3. Cut the toffee in squares and enjoy together with the compote.
Rhubarb Compote
400 g rhubarb, peeled & sliced
170 g apple
0.5 cup water
3 tsp arrowroot powder
10 drops of stevia concentrate (I used hazelnut flavored)
0.5 tsp pure vanilla
1. Add rhubarb, apple and water to a large saucepan and bring to a boil then let it simmer at a low temperature for 10 minutes.
2. Add arrowroot powder, stevia and vanilla and stir until incorporated.
3. Turn of the heat, put on the lid and let it rest for at least 5 minutes.
Assembly Put a small liquorice square on a pretty plate sprinkle some Himalayan sea salt over it and add some rhubarb compote, decorate with a few mint leaves. EAT!
Hugest thanks to Maria for having me over at her stunning site, such an honor! (Scandi foodie is Totally Earthsprout Approved)!
Now come on over to Facebook and Twitter and tell me about something that made you fall in love with yourself!
xxx
°° Elenore Earth °°
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Fabulous and spanking new Delvespot.com made a feature on Earthsprout + Me. Lucie has created an amazing space for inspirational humor, hearth and health! Come have a look and take a peek into my daily life!
Sourses:
http://www.livestrong.com/article/527708-licorice-root-hormone-imbalance/
18 Comments
Gena
14 juni, 2012I love Scandi Foodie’s blog! Can’t wait to see this recipe.
ElenoreEarth
17 juni, 2012I bet you´ll love it honey, Gena!
xx
E
Luise
14 juni, 2012YUM! love licourice <3
ElenoreEarth
17 juni, 2012love YOU <3
Lucie
14 juni, 2012Elenore, I loved exploring your amazing greenylicious life and work, and learning SO much about you and from you! Bliss, bliss, bliss…
P.S. I have been thinking about these little liquoricey bites since I saw the recipe on Scandi Foodie, like, every day! Insanely beautiful marriage of flavors x
ElenoreEarth
17 juni, 2012Ahh! Lucie! You hold a very special place in my heart!
Keep shining, babe!
xoxo
E
Sweet Faery
19 juni, 2012This is a stunning recipe. How fresh and original!
ElenoreEarth
21 juni, 2012Thank you darling! I do hope you´ll like the taste of it as well;)
xoxo
E
Michaela
20 juni, 2012Jättegott! Men ehm, jag vill bara varna för vissa laxerande effekter…
Jag har alltid tyckt att lakrits har just den effekten – om det bara fungerar så hos mig skall jag låta vara osagt – och i kombination med katrinplommon – hjälp alltså! Jag är väldigt glad att jag var hemma, om man säger så. :)
Nästa gång skall jag testa med dadlar!
Stephanie
21 juni, 2012I’m so excited to find this recipe. I have rhubarb and I’ve been trying to decide what to do with it. This is a great use for it. Can’t wait to give it a try.
ElenoreEarth
21 juni, 2012Yay! That is great! I know.. so much rhubarb.. what to do;)
Kelsey
25 juni, 2012Elenore, you are absolutely beaming with light and positive energy. Love seeing photos of you! Beautiful. Truly.
Saveurs Végétales (Ellen)
27 juni, 2012Hello Eléonore, very fun recipe and very fun site, really ;) I discover your beautiful blog today and I believe that I am going to mean having a walk there often…See you soon
Kristin
7 juli, 2012Hi Elenore,
This recipe looks delicious. I live in Stockholm and I’m trying to track down Arrowroot. I’m wondering what arrowroot is called in Swedish — and if you have a hard time finding it? I’ve checked at my local health food store, and they’ve never heard of it, but I have a couple more places to try. Just wondering if you have any tips on finding it. Same goes for Anise oil…
Thanks for your this blog.
Kristin
ElenoreEarth
10 juli, 2012Hi Kristin!
I believe I have seen arrowroot at Goodstore in sthlm (and it is called arrowroot here as well). Good luck honey!
Watch The Well-Digger's Daughter
5 augusti, 2012I’m curious to find out what blog platform you’re using?
I’m having some minor security issues with my latest website and I’d like to
find something more safeguarded. Do you have any recommendations?
ElenoreEarth
6 augusti, 2012Hi!
I have built my webside on wordpress and I highly recommend it!
Kristin
28 augusti, 2012Hi Elenore! Thanks for your reply. I found arrowroot at Ica! And I love Goodstore, so I’ll check there too. :-)
What about anise oil? I’ve checked Ica, Gryningen and other health food stores here in Stockholm. I can only find the seeds…
Thanks for any suggestions!!!
Best,
Kristin