A Sweet Point of View

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Molly Yeh inspired Raw & Vegan Raspberry Chocolate Krembos

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Last week the Blogger Molly Yeh posted a recipe for Pistacho Chocolate Krembos and I just got inspired to make them with a bit of a twist. Krembos are called Chocolate Kisses in my neck of the woods and they are an absolute classic. They also remind me of my childhood and Kindergarten were Krembos were a sweet treat given to us kids from time to time as a reward. Little did I know that these sweet treats from my childhood are popular around the word and even a israeli winter tradition. Eaten as an alternative to ice cream in the summer, krembos have a fluffy marshmallow like inside coated with chocolate.

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In Austria you can choose between dark chocolate and white chocolate krembos. Krembo, or Creambo is a Hebrow word that translates directly to Cream -in-it. The diffrence between the austrian style Krembo and the Irsaeli one must be the round biscuit that is on the bottom of the marshmallow. While a waffle like biscuit is used in Austrian style Krembos, the israeli ones are thicker. The Krembos usually have a vanilla like flavor and the kosher version produced in Israel are only produced for four months in the winter. These are distributed around the world to Kosher Markets.

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My Krembos are more creamy than fluffy because I used a vegan & raw nice cream comprised of banan, raspberries & dates to sweeten the cream. To successfully make this recipe youll have the be both fast, paitient and most of all you fridge is going to do most of the work. However, I absolutly love this recipe because its sweet but healthy at the same time, easy to make and you can keep them or refrigerate them for weeks and enjoy them. As always I hope you guys love this raw & vegan twist on Molly Yeh`s recipe for the Winter Months.

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[yumprint-recipe id='46']