Posts with tag raw

raw raspberry chocolate dream

packing, packing, packing… holiday here we come :)
few more days till we hit the sunny coast of latvia…. friends and festivals… hippie times all over :). first one (www.positivusfestival.com) straight away from airport… o yeah summer leisure :)
 
but just before all that one more thing for your sweet tooth…. my summer creation…..
 


 
raw chocolate & raspberry cake
ingredients
cake
1 1/2 cup raw walnuts (pecants)
15 fresh soft medjool-like dates, pitted (adjust to taste)
5 tbsp cacao powder
1 tsp ground cinnamon
3 tbsp coconut oil (room temperature) or olive oil
1 cup raspberies (fresh or frozen)
+raspberries for decoration
a tiny pinch of salt
 
chocolate & avocado frosting
1/2 avocado
3 to 5 tablespoons agave (adjust to taste)
1/4 cup cocoa powder
2 teaspoons vanilla extract
1 tsp cinnamon
a tiny pinch of salt
 
directions
cake
place walnuts in a food processor, pulse until crunchy, add dates and pulse again. add the rest of the ingredients and pulse everything until well combine. add the raspberries and pulse again few times. pour the mixture into 20 cm roundpan, place in the freezer for couple of h.
 
frosting
in the food processor place all ingredients, pulse until smooth, place on top of the cake and let cool in the freezer for ½ h. before serving let cake stay for ½ h in the room temperature and decorate with fresh raspberries ☺
 
have fun and i will see u in a month… woop woop

food matters monday – raw strawberry cake

we had an amazing week with our little ones, no school, just party … raw cakes, ice- creams and water experiments :)
 
this week everyone in The Food Matters Project are choosing their own recipes, i chase to share our favourite of the week – layered cake with strawberries, mint and raw chocolate.
it was so delicious that we ate it all in one day… and the next one is already in the freezer… yuppy
 

 

 

 

raw strawberry cheesecake
ingredients
crust
1/2 cup walnuts
1/4 cup shredded coconut
3 pitted dried dates
 
3 layers filling
1/2 cup cashew (soaked in a water over night)
250g silken tofu
1/2 ripe avocado
1big ripen banana
10 dried pitted dates
1/2 lemon juice
1 lemon zest
1 cup spinach
1/2 cup mint
1 cup strawberries
6 strawberries for another layer
50ml soya milk (almond milk or even water)
2/4 cup ococonut oil melted
 
chocolate glaze
1/3 cup cocoa
1/3 cup coconut oil, melted
1/3 cup agave
 

 

directions
place tofu on a plate, put on top smaller plate and something heavy to drain out water. Leave it for 1 h.
cut all dates on halves and soak them for 1 h in the milk.
in a food processor place the walnuts, coconut and 3 soaked dates. mix. spread the crust in a 20 cm pan.
 
for the 3 layers filling, place in the food processor cashew and pulse well. add avocado, banana, tofu, ¼ cup melted oil and remaining dates with milk, pulse well. add lemon juice and zest and pulse it until smooth.
 
set aside 2/3 cream.
to another 1/3 cream add strawberries, remaining ¼ coconut oil and pulse until creamy. place on top of the crust and set in the freezer for 30min.
 
place 1/3 cream in the food processor with spinach; mix well and place on the top of strawberry cream. if u want u can add on the top of this layer another thin layer of fresh sliced strawberries. set cake in the freezer for another 30 min.
 
place remaining 1/3 cream in the food processor with mint, pulse and place on the top of the cake for another 20 min or until u finish chocolate glaze.
 
for the glaze, place all ingredients together and place on the top of the cake. set the your cake into the freezer to set for a few hours before removing from pan.
 
make sure to take it out a good while before eating, around 20-30 min or even more.

food matters monday – raw chocolate ice-cream


hey there!
i`m sorry that it took me a while to get back to you, i have been really busy lately, making preparations for my upcoming project, school holidays and even trip back to Latvia to meet up with some of my best friends :) tnx guys for such a nice weekend off, love u all
 
anyway today actually i’m posting late monday post with Food Matters Project. this week’s recipe is raw chocolate tofu ice-cream by Meg of Fledgling Foodie.
 

 
it was super delicious. we made it together with my little ones and even they liked it a lot – another big step into their journey of taste
 

raw chocolate/banana ice-cream
makes
4 servings
 
ingredients
for ice cream
500 g silken tofu
2 ripe bananas
2 tsp vanila extract
1/4 cup cacao powder
1/2 cup agave or more (depends how sweet u want)
 

directions
put all ingredients in a blender and mix until it is completely smooth, freeze at least 4 h. before serve let thaw it a bit and eat as soon as soften. serves with nuts,fruits or this time we ate it with fresh strawberry/mint sauce (blend it)… yummy
 
cook with fun :)