“Check in with those whom you love and make sure they are okay. Ask how people are. Listen when you can…and try not to react. This is their moment and belief. Even if you don’t agree, listening helps people feel supported. Why not stop in with a mini Rawlmond Joy treat, a sweet treat, and a sweet gesture?”
From “Sanctuary Bistro’s Recipes for Every Day Living: An Easy and Loving Approach to Gluten-Free Veganism” by Chef Barry Horton and Jennifer Jones Horton
I am very excited to bring you Chef Barry Horton’s recipe for Rawlmond Joy Treats. These delicious little raw treats are great to have on hand when you want a little something sweet. The recipe comes from their newly released cookbook, “Sanctuary Bistro’s Recipes for Every Day Living”.
I recently visited Sanctuary Bistro, my favorite Bay Area vegan restaurant and posted a beautiful tour of the restaurant with pictures of the food, the restaurant and the story behind the restaurant. Chef Barry Horton and his wife, Jennifer Jones Horton have created a space that not only serves delicious gluten-free vegan food, it also reflects their passion to support small businesses and create a sanctuary where people are not just customers, they become friends. To see the restaurant, their food and to learn their story, click here: Sanctuary Bistro.
Chef Barry and his wife Jennifer have put together a wonderful cookbook filled with gluten-free, plant-based recipes from their wonderful restaurant, Sanctuary Bistro. I must say, I was very excited when I found out that Chef Barry was sharing so many of his recipes and I am thrilled to have a copy. You can buy their cookbook here: “Sanctuary Bistro’s Recipes for Every Day Living”.
We are also having a Give-Away of one of the cookbooks! Click here and go to the end of the post to win: Sanctuary Bistro
1/2 cup cashews
1/2 cup almonds
3 tablespoons coconut oil, melted
3/4 cup agave
3/4 cup coconut butter
3 tablespoons maple syrup
1 1/2 cup almonds
1/2 cup cocoa powder
1/2 cup agave
1/4 cup coconut butter, softened
- Put 12 cupcake papers into a cupcake tin.
- In food processor, blend the crust ingredients until finely chopped and evenly portioned into 12 cupcake papers.
- In a food processor, blend all the filling ingredients together until smooth and well combined. Then portion into the 12 crusts.
- In a bowl, whisk the ganache ingredients together until smooth. Carefully top each cupcake with chocolate.
- Refrigerate for at least 2 hours before serving.