Napoleon is one of the most beloved desserts in Russia. That version consists of layers upon layers of rich and moist cream and dough that practically melt in your mouth. Usually, it doesn’t involve fruit, although recently all kinds of variations have been popping up in bakeries. Here, we’ve decided to make a much healthier version of an old favourite.
I created the crust for our raw Napoleons through experimentation, basing the list of ingredients on the recipes of raw peach cobbler and one of my favourite crackers. The final result is somewhere between fruit leather and a cracker. I was surprised how well the taste and consistency fit the purpose.
Crust:
1 cup sunflower seeds – soaked for 2 hours
1/2 cup almonds – soaked overnight
handful of pecans
5-6 dates – pitted
2 tablespoons of raw honey, or more – to taste
3 fresh peaches – pitted
1/4 cup walnut, or other nut oil
a pinch sea salt – optional
1 1/2 cup flax seeds – ground
purified water for thinning
Blend all the ingredients except flax seeds and water in a food processor until smooth. Add flax seeds and water, mix well. Spread crust mixture very thinly on teflex sheets. Dehydrate at 115F for approximately 6 hours, flip over and carefuly remove teflex sheets. Dehydrate for another 2-4 hours until the crust is no longer sticky, but still pliable. Cut into uniformed rectangular pieces, dehydrate until completely dry and crispy.
Raspberry Sauce:
1 1/2 cups fresh raspberries
raw honey to taste
In a strainer, mash the raspberries with a wooden spoon, pushing the raspberry puree through the strainer, leaving the seeds behind. Mix in the honey.
Slice the peaches for the filling thinly, arrange them on teflex sheets, spread the raspberry sauce on top. Dehydrate at 115F for about 2 hours, or until the peaches look and taste lightly baked. The dehydration is optional.
Vanilla cream (from Raw Food/Real World):
1 cup fresh coconut meat
1 cup cashews – soaked for 4 hours
1/2 cup coconut butter
1/2 cup agave nectar
1/2 cup purified water
seeds from 1 vanilla been, or 2 teaspoons vanilla extract
Blend all ingredients in high speed blender until smooth. Refrigerate for at least 2 hours before using.
For the assembly, spread the coconut cream on each layer of crust using a piping bag or spatula. Top with peach slices or pitted and halved cherries. (The trick for pitting fresh cherry is using a bobby pin to twist out the pit). Repeat, layering the finished crusts on top of each other. Make as many layers as you like, decorate the upper layer with cream, fruit and/or fresh mint leaves. These Napoleons taste just as delicious immediately after assembly as they do after some time in the refrigerator, when they become soft and moist, with the cream absorbed into the crust.
Linni33 says
oh my gosh…i love napoleon….this looks so delish!
Happy Chef says
well worth the wait…bravo! This looks wonderful and so much healthier than the standard. This is a must try for sure. As always, your photography really brings the dish to life.
afreshdille says
Wow, this looks and sounds so delicious! I love cherries and peaches so I must try this!
Norka says
It’s wonderful! Isn’t the consuming difficult?
Joanna says
That’s really special! I’m gonna try it
Karen Fowler says
That looks fabulous!!!
Shelley says
Another amazing masterpiece!
I am passing this along for all to drool!
Have a blessed weekend!
Shelley
Golubka says
Linni: Thanks :)
Happy Chef: So encouraging, merci!
afreshdille: Thank you! Good luck if you decide to try it.
Norka: Thanks! Cutting it is a bit difficult when it’s first assembled and crispy, but a good sharp knife helps tremendously. Eating is a bit messy when it’s still crispy, but after some time in the fridge, it becomes soft and easily separates with a fork. We kept the ingredients separately in the fridge, and quickly assembled them as needed, when friends came over.
Joanna: Thank you and good luck!
Karen: Thank you :)
Shelley: Thanks for the compliments and for sharing. Have a great weekend!
bitt of raw says
wow, amazing!
Zhenya says
It was amazing!!!!! Thanks Anya for sharing. I am drooling just by looking at it! Cherry one was outstanding!!!!!
Sue says
Oh my goodness,,my mouth is watering as I look at these beautiful photos of this delicious dessert!!
Golubka says
Bitt of raw: Thank you!
Zhenya: We’re so glad you liked it. We’ll call you when we test out the next new recipe so you can come try it again :)
Sue: Thanks :)
Chef Dennis says
those napoleons looks incredible..I love all of the fresh fruit on them
thanks so much for sharing!! your images are beautiful!
Nancy says
You are so creative! I can’t wait to try these. Any hope of eclairs?
HippieMom says
Oh! Lala! It’s magnifique ♥
Sharanya says
OMG thats so beautiful and looks abs delish.I am sure they must have tasted so good.I am still droooooling over it.Amazing!!!!real creativity..
Thanks for sharing the recipe
Golubka says
Chef Dennis: Thank you so much!
Nancy: Thank you! Great idea with the eclairs, I’ve been thinking of ways of making them ever since your comment :)
HippieMom: Merci :)
Sharanya: Thanks so much!
Norka says
I made the crust :) But instead of peach I used butternut squash and I added a hint of chestnut honey. It’s wonderful! I planned to make a napoleon with sprouted poppy seed cream, but the crust is already very tasty on its own.