Receta Grammy's CRAWnberry Jello Mold
Thanksgiving has always been one of my favorite holidays, and sadly, last year, I spent the entire day traveling home from Florida, after losing my mom on November 20th. In memory of momsie, aka "Grammy," I created this raw version of her FAMOUS Cranberry Jello Mold. It really was an outrageously delicious dish, however, loaded with lots of serious junk, including artificial coloring and flavoring, not to mention SUGAR and MAYONNAISE!!!. I haven't yet mastered the molded part of the recipe yet. I think I'd have to use a lot more Irish moss paste, and I'm not sure how that would impact the flavor. However, this turned out delicious and contains some of the key elements that made Grammy's dish so scrumptious!
Grammy's CRAWnberry Jello Mold
- 1/4 cup cashews (soaked 2 hours)
- 6 Tbsp water
- 1 1/4 cups fresh or frozen cranberries
- 2 cups apples, peeled, cored and diced
- 2 Tbs lemon juice
- 1 Tbsp ground chia
- 1/8 tsp sea salt
- 2 Tbs honey
- 2 Tbs agave (your fav sweetener)
- 4 dates, pitted and roughly chopped
- 1/2 cup walnuts, chopped
- 1 Tbs melted coconut oil
Directions:
Blend cashews and water. Add and blend remaining ingredients, except for 1/4 cup cranberries, 1 cup chopped apples, and walnuts.
Add 1/4 cup cranberries and pulse blend, leaving cranberry slivers. Photo above was taken prior to this step. Will add more color and texture.
Transfer mixture to a glass bowl. Stir in walnuts and 1 cup (or more) chopped apples.
Taste for sweetness and adjust per taste. Refrigerate several hours or overnight and serve.
Option: depending upon how solid your Irish moss paste it, you might be able to shape this into a jello mold? Otherwise serve as is.
RIP "Grammy"!!!! Love you Mom. Miss you!