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Desserts

Raw Berry Cake

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Raw Berry Cake

Spring is around the corner and with it warmer days! After this long and brutal winter here in NYC I though of sharing something more springy like this raw berry cake. 

This cake is a real crowdpleaser because it looks beautiful and tastes even better! Anyone who eats it will love you for making it :)

Making it is really easy too, you basically blend the ingredients and layer them onto a round silicone cake pan, or a springform pan with removable bottom. It's very satisfying to see it come together. 

You can serve it as a cake, or alternatively you could cut it either into bars or smaller cubes to enjoy as bite-sized treats. Amazing either way!

RAW BERRY CAKE

makes 10 slices


INGREDIENTS

Base:
1 c walnuts
1 c shredded coconut
8 medjool dates, pitted
Pinch of sea salt

Filling:
4 c cashews, soaked and drained
Juice of 2 lemons
Pinch of sea salt
1/2 c honey
1/2 c coconut oil
1 1/4  c water
1/2 c fresh raspberries
1/2 c fresh blueberries
1 c frozen raspberries

You will also need:
food processor
blender
9.5" /24 cm round cake pan


Best kept in the fridge for up to 3 days. 

INSTRUCTIONS

1. Grease a round silicone cake pan with coconut oil, making sure you do the bottom and the sides.

2. Throw the walnuts and coconut into the food processor and blitz until ground, about 1 minute. Then add the dates 1 by 1 and blitz until it becomes doughy, another minute. 

3. Transfer the base mix to the greased pan and using your hands flatten the dough evenly along the bottom creating a uniform and compact layer. Place in the freezer while you prepare the filling.

4. Throw the cashews, lemons juice, salt, water, honey and coconut oil into the blender and blend until creamy and no lumps remain.

5. Transfer 4 cups of this cashew batter into a big bowl. Add the fresh blueberries and fresh raspberries and stir them softly into the batter so they don't brake. This is your second layer. Remove the base from the freezer and pour this mix into the cake mould, forming a new layer. Return it to the freezer for at least 2 hours so its sets firmly. ** The more the layer freezes, the clearer the division between the layers. 

6. Meanwhile blend the remaining cashew batter with the frozen raspberries. This will be the pink layer. Once the middle layer is fully set, add this last layer to the cake and using a spatula spread it all along the top. Sprinkle shredded coconut along the top. Freeze again for another hour.

7. Once it is nicely set and firm, carefully pushing from the bottom release the cake out of the silicone and place it on a plate, ready to be cut and served.


 

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Apple Peanut Butter warm Mousse

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Apple Peanut Butter warm Mousse

APPLE PEANUT BUTTER warm MOUSSE RECIPE

SERVES 1


ingredients

1 apple, peeled and sliced

Seeds of 1/2 vanilla bean

1/8 tsp cinnamon

1 c water

2 tbs maca powder

1 tbs raw cacao powder

2 tbs peanut butter

instructions

1. Bring 1 c of water to a boil in a deep pan.

2. Add the apples, cinnamon and vanilla, cook for 5 minutes, until apples soften.

3. Throw the apples in a blender with 1/4 of a cup of the water they cooked in.

4. Add the remaining ingredients to the blender and blend until smooth.

5. Serve warm. 


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HOW TO MAKE NICE CREAM

HOW TO MAKE NICE CREAM

This is the easiest ice cream to make and its so delicious. The recipe calls for three ingredients and the main star is the Chinese 5 spice. This is a blend of spices that encompasses 5 flavours: sweet, sour, salty, pungent and bitter. It may sound weird to use it for ice cream, but believe me, it goes really well with coconut milk, delivering a sweet and tasty flavour that will satisfy any ice cream craving. To achieve a creamier ice cream consistency, I suggest using plain coconut milk, as opposed to the 'light' version. As to the sweetener, you can add as much or little as you want it sweet. 

nice cream RECIPE

Serves 4


prep time: 4 min

cook time: 1h50

total time: 1h54


ingredients

1 can coconut milk 

5 tbs natural maple syrup

1 1/2 tbs Chinese 5 spice

INSTRUCTIONS

1. Pop all the ingredients in a blender

2. Blend until smooth

3. Pour into an ice cream machine and churn for 15 min

4. Transfer ice cream to glass container and freeze for 1 h before eating

5. Scoop and serve


Store it for 2 months in the freezer. If the ice cream has been freezing for a long time, make sure to bring it out of the freezer at least 10/15 minutes before eating it.


❀  This ice cream can be enjoyed as it is as a delicious dessert. 

❀  Or served with warm poached apples for a tasty breakfast or snack.