Many children (and adults!) will be getting wild on sugar this weekend, but it doesn’t have to be this way. There are far nicer – and healthier – things you can treat yourself to this Easter break beyond only those engulfed in alfoil, and thanks to gorgeous new cookbook Wild Sugar we’re already getting plenty of inspiration. Authored by talented local foodies Lyndel Miller and Skye Craig (who you may remember for her beautiful raw desserts featured in Peppermint last year), Wild Sugar is the new must have for the deliciously-inclined, featuring an array of Skye’s famous raw and fruit-based desserts alongside more traditional cakes, slices and other sweet treats – including plenty of healthy and creative options for kid’s parties.
But it’s not only the recipes that will leave your mouth watering: the styling of Wild Sugar is almost as delectable as the desserts themselves – think tiramisu in glass pot jars, Australian fruits and edible flower petals, and vintage glassware and cake stands aplenty. To give you a taste (literally), Skye and Lyndel have kindly shared one of their special recipes – Raspberry Cashew Cups – below: a simple, raw dessert that is equal parts indulgent, healthy and beautiful to behold. Why not give this a whirl this weekend to change up the chocolatey pace of things? Your friends and family will be sure to thank you for it.
You Make Me Blush
Raspberry Cashew Cups
Preparation/Cooking time: 25 minutes
If you’re thinking of treating your lover (or anyone else for that matter) to a tasty treat full of love and nutrition, then this is the dessert for you. Whip it up in a jiffy and watch them swoon.
Raspberry Cashew Cream
2 cups cashews, raw unsalted
4 cups frozen raspberries, thawed
½ cup agave syrup, honey or sugar syrup
2 cups coconut milk
100ml (3¼ fl oz) lemon juice
½ cup coconut oil, refined or coconut butter (optional)
½ teaspoon salt
Handful each of fresh raspberries and strawberries, halved
Optional: 1 red plum, halved, seed removed,
Uncle Bruce’s Extravaganza or Crème Fraîche
Ice Cream, rose petals, edible flowers, glass balls, macadamia or Brazil nuts, roughly chopped
Blend Cashew Cream ingredients in a high-powered blender. Strain the mixture through a fine sieve to remove raspberry seeds. Pour cream into a bowl, cover with cling film and refrigerate for a few hours.
To serve extravagantly, grab a beautiful bowl and place in a plum half or two, a quenelle of ice cream, rose petals, edible flowers and mini glass balls (or any combination).
For the easy version, throw a few nuts into the bottom of some glasses, pour in the raspberry cashew cream and place in the fridge (softer) or freezer (ice-creamy), whatever you prefer, for a few hours and then devour. Freeze well ahead of time and take out approximately 45 minutes before serving. It’s best when served semi-frozen. Garnish with some fresh raspberries and strawberries or a handful of chopped nuts.
Serve with Verdicchio or Reisling.