It's no secret I have a sweet tooth. And I have driven far and wide to satisfy my cravings. Last weekend, I decided that I needed to have a bismark. No, I did not drive to a bakery. I decided to create a raw version of a bismark. It was going to be delicious, I just knew it. I used a my vanilla cake base of coconut and almonds. It is always so melt in my mouth delicate, I knew it would be perfect for the bismarks! I filled them with fresh raspberries, and topped them off with some silky coconut vanilla bean frosting.
Would they be just as tasty as the "real", sugary, dessert? Yes! They were amazing...the cake was so delicate and buttery tasting, they smelled of heavenly vanilla and the sweet tart raspberry filling still oozed out. Let's not forget the smooth, creamy frosting, which was the perfect thing to top them, and so good that I licked my fingers clean of it after the bismark was gone. I think if I were to eat a regular old bismark now, I would be rather disappointed as these were so heavenly.
Raw Raspberry Bismarks
For the donut dough:
1 1/2 cups almond meal*
1 1/4 cups dried shredded unsweetened coconut
1/4 tsp sea salt
3 Tbsp agave nectar
1 tsp pure vanilla extract
1/4 cup fresh organic raspberries
1 tsp agave nectar
3/4 cup raw cashews, soaked for at least 2 hours and drained
3/4 cup young coconut meat
1/2 cup coconut water
2 Tbsp agave nectar
seeds of one vanilla bean or 2 tsp pure vanilla extract
a pinch of sea salt
1/4 cup coconut oil, warmed to liquid
To make doughnuts, combine the almonds, coconut and sea salt in a food processor and process until finely ground. Add the agave nectar, vanilla and process until holding together. Divide dough into 4 pieces.
Mash together the raspberries and agave nectar until the consistency of jam, for the filling.
Take a piece of the dough, and roll 2/3 of it into a ball. indent the middle with your finger and press it down slightly. Spoon about 1 Tbsp (but do not overfill) of the raspberry mixture into the hole. Take the remaining 1/3 of the dough and flatten it into a circle large enough to cover the raspberry filling. Place over the filling and smooth the sides down carefully as these are delicate. Repeat with remaining 3 dough balls and filling and place in the fridge while you prepare the frosting.
To make the frosting, combine the cashews, coconut, coconut water, agave nectar, vanilla, and sea salt in a food processor and process until smooth. With the motor running, add the coconut oil until well blended.
Pour into a bowl, and refrigerate until the consistency of frosting, about 2 hours (if you put it in the freezer, it will be quicker, like 45 minutes).
Place the frosting in a pastry bag with a large decorative tip, and pipe all over the tops of the bismarks. Serve!
*For the almond meal, soak raw almonds for a couple hours, then peel off the skins and dehydrate until dried. Grind to a meal in the food processor.
Posted on Wed, December 12, 2012
by Ms. Dolphina filed under