This was an amazing recipe to find and sooo yummy! I changed a few things (’cause when did I ever follow a recipe exactly?). I used a graham cracker crust on the bottom (like you would use for a cheesecake) instead of the nut mixture. Nuts are so expensive and I figured this would be a way to cut down on costs. I also made it strawberry and raspberry as I didn’t have 2 1/2 cups of frozen raspberries. You really don’t even notice the strawberry flavour.
The only thing I didn’t like was how long it took me to make these. Granted, I had to cut up the strawberries (they were fresh), but it took me about an hour total (way too long to be in the kitchen unless you’re cooking a meal, in my opinion). Hubs and Little Man both enjoyed it immensely, though (oh, and so did I!). I only made half the recipe since we didn’t want 8 or more cups of this stuff hanging around but I still got 5 good-sized dishes out of it. I hope you enjoy as much as my family did!
- 1/2 cup hazelnuts
- 1/2 cup almonds
- 1/2 stick butter, melted
- 4 Tbs honey + 1 tsp
- 16 oz cream cheese
- 2 1/2 cups of frozen raspberries, thawed and blended smooth
- 2 tsp vanilla
- 1/2 tsp lemon juice
- 1 c heavy whipping cream
- Grind the nuts until they make a fine meal. Add the melted butter and bake on cookie sheet for about 30 minutes at 350, stirring every 5 minutes.
- Drizzle 1 tsp honey over, combine, and cool.
- Beat cream cheese until light and creamy, add raspberries and combine
- Add 1 tsp of vanilla, the lemon juice, and 3 Tbs of the honey. Combine and refrigerate.
- Whip the cream until stiff peaks form. Add 1 tsp vanilla and 1 Tbs honey – beat until firm.
- Add 1/2 the cream to the raspberry mix, stir until no white remains.
- Layer in glasses: nut mixture, raspberry mix, and whipped cream on top.