Sunday, March 23, 2008

Which came first, the pudding or the egg?

Well, of course it's the egg. I used to love getting candy eggs in my Easter basket, although I was once a little freaked out by the Cadbury Creme ones. I thought for sure there was a real yolk inside. Yuck!

But, when I found out the "yolk" was really just more candy (I think it's caramel), they became one of my favorites. They just do a good job of mimicking the real deal, kind of like my raw recipes.

So, now that I don't eat these processed treats, I've made a pudding of sorts to relive the experience. The bowls are lined with leftover chocolate fondue, filled with a vanilla cream made from young thai coconut meat and topped with a raw caramel.

When everyone else is devouring their traditional candies today, I'll be enjoying this fun tribute to one of my childhood faves. Happy Easter!.


RawBin said...

I liked the video links, but I expected one of your links would be this one:

Charissa said...

That's great! I was actually thinking of making a raw version of that exact thing! That's amazing. You and I are always coiciding. ;0)

Guess what? I don't know if you heard or not, but Karen Knowler has a new interview posted on her site and she actually sorta mentions you in it, acknowledged as the one who made a raw gingerbread house! (about half way in the show)I was like ..."Wow, go Shannonmarie! You got mentioned by her!" So cool. It's her newest post if you're interested.

Kathy said...

Love the Egg! Have I missed your chocolate recipe on the site somewhere? If so, can you refer me to which post its on? Thanks!

RawBin said...

Get Well SOON! We miss you!

shannonmarie said...

I thought about that commercial, but then I saw how interactive the actual site was. I guess I'm just full of surprises.

Charissa, we've definitely been thinking alike lately. We just both share the same good taste.

No, I haven't heard about her interview yet. I'll have to check it out.

Thanks Kathy. I don't think I've ever posted a recipe for the chocolate fondue. I rarely measure, but it is the same as the icing on the Raw and Sexy Éclair Dessert I posted on We Like It Raw. I just thinned it out with a little H2O.

Rawbin, I'm still really congested, but some of my senses have returned. Have fun today :-)

~Jaime said...

Can I get that recipe for the raw caramel??? Thanks!!!

RawBin said...

Hey Jaime,
Shannon has been "resting" her blog and doesn't post as frequently. I know of one recipe I can recommend. Raw Food Right Now:

shannonmarie said...

Thanks Rawbin for helping me out with that one. It's been a while since I've made any raw caramel.

Jaime, I don't actually use a recipe for raw caramel. I just "wing it" each time.

However, I can tell you that I always start with fresh soft (not the dried ones you find in those cans) dates (ones with a natural caramel-like flavor) soaked long enough that they don't tear up my food processor (sometimes a touch of lemon juice helps break them down).

These are processed until smooth with a pinch of sea salt, a touch of vanilla, a little agave or grade B maple syrup, and some nut butter (adds some richness like the dairy in real caramel). Hope this helps :-)