Pink raw swirl cake

Hi all. Isn't this cake pretty? I find it very nice with the swirls. I have tired the swirls the first time :) It is very easy, I will describe it in the recipe.
I made this cake a long time ago, when we still had roses in the garden, but I wouldn't mind having a piece now :) how about you? :)

What will you need:
Crust:
- 2 cups walnuts, soaked for 3-4 hours
- 1 1/4 cup Medjool dates, soaked for 30 minutes
- pinch of salt
- a bit of pure vanilla

Filling: 
Cashew "cheese":

-1 3/4 cup cashew nuts, soaked for 3-4 hours

- 2 tbsp raw honey

- 2 tbsp coconut oil, melted

- pinch of salt

- 1 tbsp lemon juice

- 1 frozen banana
- 3/4 cup Medjool dates, soaked for 30 minutes
- approximately 1/2 cup rice milk (or any other plant based milk)

Berry filling: 
- approximately 1/2 cup rice milk
- 120 grams of frozen mixed berries
- 1 tbsp coconut oil, melted 

Method:

1. Place the walnuts for the crust in a food processor and pulse until a coarse meal is formed. Add in the dates and process until you have a sticky dough. Press the dough firmly into the bottom of either a cake or pie form. Transfer the crust to the freezer to set for approximately 30 minutes.  
2. Meanwhile, prepare the cashew "cheese" filling. This is done simply by placing all the ingredients into a high speed blender and blending until you have a very smooth and creamy paste. If you don't have a blender, don't worry, you can as well use the food processor. However, I find that processing the cashew with all other ingredients in a high speed blender gives even a more creamier texture.
3. Pour 3/4 of the filling over the crust, distribute evenly using a spatula or by shaking the form side to side. But not too much shaking here ;)
4. Add the berry filling ingredients to the remaining cashew "cheese" in the blender. Blend until smooth. The berry mix should have an ice cream texture, it shouldn't be too watery.
5. Take pieces of the berry filling with a spoon and place it over the cashew  "cheese" (which is still liquid), leaving spots of the cheese filling visible.
6. Take a wooden stick and start mixing the berry filling into the cashew "cheese" simply by making little circles all over the cake. Go crazy :) This will mix the two layers together nicely.
7. Place the cake to the freezer and freeze for  3-4 hours. Cover, and freeze overnight. 
8. Take the cake out from the freezer 15-20 minutes before serving. 

Enjoy :)

Raw fig "cheese" cake

Our fig tree has produced many-many figs this season, so I have been creating different yummi recipes from them, like this beautiful raw fig cake. 

I love figs for their juiciness, sweetness and all the health benefits they offer. I wrote more about these benefits in the "Minty-fig summer smoothie" recipe. 
Here are some figs from our garden after just one day ..beautiful, isn't it? I am always astonished how mother nature can create such perfect, nutritious food for us. They are truly a gift, which can be picked and eaten so easily:)

I have actually done this cake twice already. The first picture is the first try, but the chocolate was a bit too hard and thick on the top, so it was not easy to eat. The picture below is from the second batch, where I just poured a thinner layer of chocolate on the top and I didn't smooth the chocolate out over the whole surface. It was easier to eat, but both variants were tasting creamy and fruity:)

What will you need: 
Crust:  
- 200 grams of Medjool dates, soaked for 30 minutes
- 1 cup of almond pulp, which remains after making almond milk
- 1 tbsp raw cocoa powder
- pinch of salt

Filling:
- 200 grams cashew nuts, soaked for 3-4 hours

- 1/2 cup melted coconut oil

- 1 tbsp lemon juice

- pinch of salt

- 1 tbsp almond butter (or a few almonds)

- 1/2 cup maple syrup

- 5-6 frozen figs 

- 2 tbsp oat milk

Topping:

- 70 grams of 85% vegan chocolate

1. Cut the fresh figs and freeze them before making the cake. 
2. Start with the crust. Drain the dates and add all ingredients in a food processor. Pulse until they come together and a sticky dough is formed. 
3. Place the dough to a cake or pie dish. Press from the middle to the outer sides to evenly distribute the dough. Put the crust to the freezer for 15-20 minutes to set.
4. Drain and rinse the cashew nuts. In a high-speed blender, combine the cashews, melted coconut oil, lemon juice, salt, almond butter, maple syrup and oat milk. Blend on high until all ingredients are blended and a very smooth, creamy paste is formed. 
5. Add the frozen figs and blend/pulse until there are no more chunks of figs left in the paste. In case the paste becomes too solid, add some more oat milk (or any plant based milk).
6. Pour the filling onto the prepared crust. Smooth out the top evenly.
7. Place the cake back to the freezer. Freeze for a couple of hours.
8. Melt the chocolate on a hot water vapor. You can do this by boiling water in a pot and placing a plate with the chocolate on the top. The chocolate will melt in the hot water vapor.
9. Pour the chocolate on the top of the frozen cake unevenly. 
10. Cover the cake and and freeze overnight, or for a minimum of 4 to 6 hours, until the cake sets.
11. Remove the cake from the freezer and let it sit on the counter for 10 minutes before slicing. This cake is meant to be served frozen.
12. Decorate with slices of figs.

Enjoyyyy :)

Dangerous raw chocolate-strawberry cake

I call this cake "dangerous", because once you start eating it, you will not be able to stop :P You can’t say that I haven’t  warned you  :))
This cake is very refreshing, nice on a hot summer day, or any time when you feel like indulging on some sweets :D ...I feel that quite often..do you? :)

This cake fulfills all my sweet cravings. The combination of strawberries and chocolate, together with the nutty bottom layer, gives the perfect harmony between a refreshing fruity and creamy chocolaty taste. Just amazingly delicious…another must try;)

This is a healthier version of the traditional cheese cake, but just like with other nut cakes, please enjoy it with moderation. The nuts are high in calories and a medium slice of this cake will fill you quite a bit :) 

Crust:

- 200g dried figs
- 1/4 cup of melted coconut oil

- 1 1/2 cup rolled oats

- Pinch of vanilla

Middle layer:

- 200g cashew nuts, soaked for 3-4 hours

- 3/4 cup of maple syrup

- 1/2 cup melted coconut oil

- 2 tsp vanilla extract

- 2 frozen bananas

 - 1/2 tsp sea salt

- 100g 80% chocolate, melted

Top layer:

- 1/4 of the mid layer

- 250g of strawberries

- 1 cup of raisins

- 1 tbsp maple syrup

- 1 tbsp coconut oil

1. Start with the crust. Place the figs to the food processor and pulse. Add the melted coconut oil and process until the dough comes together. Add the oats and the vanilla. Pulse until the oats are chopped, but still have some texture to them. 
2. Place the dough to a cake or pie dish. Press from the middle to the outer sides to evenly distribute the dough. Put the crust to the freezer for 15-20 minutes to set.
3. Melt the chocolate on a hot water vapor. You can do this by boiling water in a pot and placing a plate with the chocolate on the top. The chocolate will melt in the hot water vapor.
4. Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, maple syrup, coconut oil, bananas, melted chocolate, vanilla, salt and blend on high until the filling is completely smooth. If the dough is not becoming smooth, you can add a spoon of almond milk or water. 
5. Pour 3/4 of the filling onto the prepared crust. Leave the rest of the filling in the blender. Place the pie or cake dish back to the freezer for 30 minutes to set.
6. Add all the ingredients for the top layer to the rest of the filling. Blend on high until all ingredients are blended and a very smooth paste is formed.
7. Pour the top layer onto the middle layer. Smooth out the top evenly.
8. Place the cake back to the freezer. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the cake sets.
9. Remove the cake from the freezer and let it sit on the counter for 10 minutes before slicing. This cake is meant to be served frozen.
10. You can create multiple layers by halving the cake and then placing one half on the top of the other half. I find that the cake looks even more tempting  :D  Top with strawberries and chocolate chips. 

 
Enjoyyyy :)

Raw raspberry drop cake

This cake is absolutely delicious, and you gotta try it :) It takes only a few ingredients and a food processor to make this healthy yummmi raw cake. You can have it ready in no time and I guarantee you, that everyone will love it :) I haven't met anyone who hasn't :D
This cake is a great substitute to a traditional cheese cake, but much more nutritious. However, this doesn't mean that you should eat it day and night; although, it will be hard... trust me :P.  You should be still eating moderate amounts of nuts and maple syrup. Don't worry though, these calories are very different from the ones you would get from a traditional cake :)
Go ahead and try it...and let me know if you were as successful eating it as we were :D

What will you need:
For the crust
- 8 Medjool dates

- 1 tbsp coconut oil

- 3/4 cup almonds, soaked overnight

- Pinch of salt

- 1/2 tsp pure vanilla

- 1 cup of oats (gluten-free, if necessary)

For the filling:
- 200 g cashew nuts

- 1/4 cup of melted coconut oil

- 3/4 cup of maple syrup

- 1/2 tsp pure vanilla

- Pinch of salt

- 4 smaller dates (or 2 Medjool dates)

- 1 tsp lemon juice

- 250 grams raspberries, frozen



For the coconut whipped cream:
- store bought coconut cream 
  or 
- 1 can of coconut milk (stored in the fridge)
- 1 tbsp maple syrup

Place all the ingredients for the crust, except the dates, in a food processor. Pulse until you have a coarse meal. Add in the dates and process until you have a sticky dough. Press this firmly into the bottom of either a cake or pie form. Transfer the crust to the freezer to set for approximately 30 minutes.

Meanwhile, prepare the filling. This is done simply by placing all the ingredients into a high speed blender and blending until you have a smooth and creamy paste. If you don't have a blender, don't worry, you can as well use the food processor. However, I find that processing the cashew with all other ingredients in a high speed blender gives even a more creamier texture.
Pour the filling over the crust, flatten with a spatula and drop in the raspberries. Put the cake to the freezer. Leave it for at least 2-3 hours to set, preferably longer.
Take the cake out from the freezer 15-20 minutes before serving. 

You can eat the cake as it is, or add the coconut whipped cream. For this, take your coconut milk carefully out of the fridge and scoop only the top solid part out into a mixing bowl. Add the maple syrup and mix with a hand mixer to create a whipped cream-like paste. Adjust maple syrup according to taste.
You can as well find ready made whipping coconut creams. However, I find that making your own tastes even more delicious.

Now, all you have to do it to try to save a piece for yourself :P 

Enjoyyyy :)

Raw Espresso cake

We have hosted a party at our place and I have came across this attractive espresso cake. I thought to myself to surprise my colleagues and introduce them to the amazing world of raw desserts with this yummy cake.. I have to say..the cake was gone in no time and I have only received very positive feedback on this goodness ;) 

Hint: using espresso powder is optional, however I find the cake tasting really special with the hint of the coffee taste. Try it out, I think you will not regret :)
I have used the recipe unmodified from this page:http://www.thesweetlifeonline.com/2014/03/07/the-oh-she-glows-cookbook-review-and-giveaway/

This is the copy of the recipe:

What will you need:

For the crust:

- 3/4 cup raw hazelnuts
- 1/4 cup coconut oil
- 3 tbsp maple syrup
- 1/4 tsp fine-grain sea salt
- 1/2 cup gluten-free oat flour
- 1 cup gluten-free rolled oats

Chocolate Filling
- 1 1/2 cup raw cashews, soaked
- 3/4 cup pure maple syrup
- 1/2 cup coconut oil
- 1/3 cup cocoa powder
- 1/3 cup dark chocolate chips, melted 
- 2 tsp pure vanilla extract
- 1/2 tsp fine-grain sea salt
- 1/2 tsp espresso powder (optional)

Topping
- banana and rasperries

How to make the cake:
Preheat the oven to 350F. Lightly grease a pie dish with coconut oil.
In a food processor, process the hazelnuts until smooth and have a consistency of a sand. Add the oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, add the rolled oats and pulse until the oats are chopped but still have some texture to them. The dough should stick together slightly when pressed between your fingers, but it shouldn't be super-sticky either. If it's too dry, try adding 1 tsp water or processing a bit longer.
Put the dough evenly into the pie dish. Press from the middle to the outer sides to evenly distribute the dough. Bake the crust, uncovered, for 10 -13 minutes, until lightly golden. Remove from the oven and set aside to cool on a rack for 15 - 20 minutes. 
You can as well leave the crust raw and just freeze it, as I did ;)


To make the Filling
Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, maple syrup, oil, coconut powder, melted chocolate, vanilla, salt, and espresso powder (if using) and blend on high until the filling is completely smooth. If the dough is not becoming smooth, you can add a spoon of almond milk or water.
Pour the filling into the prepared crust. Smooth out the top evenly. Garnish with banana and raspberries.
Place the pie dish on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the pie sets.
Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served frozen. 

enjoyyy :)

Mini blueberry raw cupcakes

This time I have prepared not 1, but 2 new recipes of raw cupcakes for you :) These cupcakes are easy to make and are very refreshing on hot summer days. The portion is small, so invite your friends over for a little cupcake party:) They will be for sure happy to taste these healthy cuties with you:D 

Ingredients:

Cupcakes with blueberry "cheese" filling:

For the Crust

- 7-8 medjool dates 
- about 1/4 of a cup of coconut shred* (leftover shred after making coconut milk)

- 10 almonds, soaked overnight

- 4 dried prunes
- 1 tbsp coconut oil

For the blueberry "cheese" filling:
- 1 cup cashews, soaked for at least 3-4 hours
- approximately 50ml lukewarm water

- 1 tbsp lemon juice
- 1 tsp of vanilla 
- 1 tbsp maple syrup (if you like it sweeter, you can add more maple syrup and less water)

*The ingredient list calls for a coconut shred, after making coconut milk. I will explain how to make nut milks in another post :)
 
Preparation:
Start with the crust: place almonds in the food processor until coarse meal is formed. Add the rest and blend until the dough is sticky, but not too watery. When ready, place a handful of the mixture in the middle of each muffin tray. Press the dough with your fingers to the sides, creating a smooth coat around the tray with a hole in the middle. Place the crust to the freezer for about 10 minutes.
Meanwhile, place the cashews, lemon juice, vanilla and maple syrup to the food processor. Start processing and add a desirable amount of water until a smooth puree is formed.  Pour the cashew "cheese" mix into crust till the top of the tray. Add a few blueberries, pressing some into the cashew mixture. 
Freeze the cupcakes for 3-4 hours until set.

Coconut blueberry ice cream cupcakes
For the crust:

- 1 cup coconut shred after coconut milk

- 1 tbsp maple syrup

- 1 tbsp white almond creme 

- 1 tbps coconut milk

- 1 tbps coconut oil

For the Blueberry ice cream

- 1 cup frozen blueberries
- 1 tbps coconut oil, melted

- 3 tbsp coconut milk

- 2 tbsp maple syrup

Preparation: 
Blend all ingredients for the crust in the food processor for a few minutes, until a sticky layer is formed. You can add more maple syrup and discard the coconut milk to have a sweeter crust. Place the mixture in the muffin trays filling till the middle. 
To make the blueberry ice cream, blend all ingredients in the food processor until creamy. Pour the ice cream on the crust and freeze for 3-4hours, until set.

Before serving, remove both types of cupcakes from the freezer and set on the counter top for about 15-20 minutes.The cupcakes stay fresh when frozen for a week.

Enjoy and share with your friends :)  

Raw Raspberry "cheese" cake

I've surprised my partner with this healthy delicious raw cake on his birthday. It is very simple to make and tastes amazing..if you would like to surprise someone you love, I can recommend this cake. You will not regret and they will love you even more for your kindness ;)
The bottom layer is mix of almonds and sweet dates with a bit of coconut oil, to add on the creaminess. The middle layer has a creamy texture made of cashews and sweet frozen bananas, while the upper layer resembles a fruit ice cream...all together creates a delicious texture and taste, which is a must try! This super easy cake would satisfy any cake loving person:)
Hint: The Cake is already attractive with it's three layers, but you could add some flowers to make it even prettier :) If you don't have flowers handy, you could add some melted coconut oil with cocoa on the top ;)

What will you need:  

For the crust:

- 1 and a 1/2 cups of almonds

- 2 and a 1/2 cups of medjool dates

- 1 heaping tablespoon of coconut oil

  

For the middle layer:

- 2 cups of soaked cashew nuts

- 2 frozen over-ripe bananas

- 1/3 – 1/2 of a cup of maple syrup depending on how sweet you like it

- 1/3 of a cup of freshly juiced apple juice

- 1 teaspoon of cinnamon

For the top layer:

- 2 cup of freshly frozen raspberries

- 1 frozen banana

- 4 medjool dates

- 1 tablespoon of maple syrup

- 1 teaspoon of cinnamon 

Start with the crust. Put first the almonds into the food processor and blend for a minute, add the dates and the coconut oil. Place the crust to a cake form and set it in the freezer for about 10-20 minutes.

Blend all ingredients for the middle layer in the food processor. Take 3/4 of the mixture and pour it on the top of the crust. Set it into the freezer for about 20 minutes.

Meanwhile, mix all ingredients for the top layer in the food processor and blend it together with the 1/4 of the middle layer. Pour the top layer on the top of the middle layer and place it to the freezer.

Freeze it for at least 3-4 hours and decorate as you like :) 

Original recipe has been modified from: 

http://deliciouslyella.com/raw-blueberry-cheesecake-vegan-gluten-free/