A raw dessert made with oats, raw honey, cashews, dates and coconut oil. Perfect to make in the spring and summer because no oven is required!
Today on my Good Food Friday segment that aired on ABC’s Lowcountry Live, I shared healthy hostess hacks just in time for the long Memorial Day weekend. I am all about saving time in the kitchen without compromising taste or quality. With this weather in Charleston, that means using the oven as little as possible, too!
Most of my desserts will include at least one of these ingredients. The crust is entirely made from oats, cashews and pretzels (love that crunch) plus a few dates and coconut oil to bring it all together. The freezer does the work to harden the cups so that you never have to turn on an oven!
These are made with 100% Raw Manuka Honey from Wedderspoon. Their honey is sourced in New Zealand where the Manuka plant is native. I always tell my clients to choose honey over refined sugar when it comes to sweeteners.
Because their honey is 100% raw, it has been minimally processed which better preserves the vitamins, minerals and antioxidants that it contains. Raw honey should not be consumed by those immunocompromised like older adults or young children.
What is also unique about their honey is that they use a KFactor grading system to measure the pollen count in each of their honeys. A higher KFactor is indicative of a higher pollen count. Some research suggests that this can help with allergies and offer immune support.
This recipe was sponsored by Wedderspoon.