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Cocoa-Berry Blast Sundae

My ice cream recipe from last week was gone so quickly, I just had to create something new.

Heather Pace is still hosting the SweetlyRaw.com’s Vegan Ice Cream Sundae Challenge, so get your entries in quick! You have until Monday, August 13th – take advantage of the opportunity, and have some fun! The prizes are great, and it’s the perfect time to enjoy ice cream!!!

Well, I decided to submit another entry and enjoy some more delicious homemade raw vegan ice cream. Today’s creation came about because my husband was craving strawberry ice cream – well actually, Neapolitan ice cream. That’s the ice cream that has a brick of three flavors: vanilla, chocolate, and strawberry. I started out with the idea that I would make a raw version of  Neapolitan ice cream, but got bored with the idea of making a plain vanilla flavor. So, I whipped out the fresh blueberries and made a super-berry ice cream flavor, along with the strawberry flavor, and then a slightly different chocolate flavor as I combined cacao with carob and mesquite. What a great combination of flavors! To top them off, I made two sauces: a carob chocolate sauce and a strawberry chia sauce. Wow! That was the perfect accompaniment to the ice cream flavors.

Once again, this sundae was a hit with my family and friends. Since I couldn’t come up with a name for this recipe, I had a few of my co-workers come up with names and secretly vote on them. Then I gave my son the top 5 names in the order of votes and let him decide. The person who created the winning name got to have their own personal sundae from me. This made the experience even more fun for me!

Well, enough chit-chat, now for the recipe. Enjoy! And don’t forget to participate in the Vegan Ice Cream Sundae Challenge!!!

Cocoa-Berry Blast Sundae
Ice-Cream Base:
Ingredients.
4 cups cashews ground
1 cup raw agave nectar
1 cup coconut water
½ cup coconut oil
2 T non-alcoholic organic vanilla extract
2 tsp pink Himalayan salt

Preparation.
Combine all ingredients together in a high speed blender, excluding coconut oil, and mix well. Add the coconut oil and blend again until smooth. Divide into three parts and place in tightly sealed containers. Store in the refrigerator for at least 8 hours. Add flavorings and place in freezer for at least two hours until firm.

Coco-Carob Ice Cream:
Ingredients.
1/3 prepared Ice-Cream Base (prior to freezing)
2-3 full T cacao powder
2 full T carob powder
1 full T mesquite powder
½ cup coconut water

Preparation.
Place Ice-Cream Base in blender and remaining ingredients. Mix on high until super smooth. Pour into tightly sealed container and freeze until firm (about 2 hours).

Strawberry Ice Cream:
Ingredients.
1-1 ½ cups fresh strawberries (stemmed)
½ cup coconut water
drizzle raw agave nectar
1 cup sliced strawberries

Preparation.
Place Ice-Cream Base in blender, and add the first cup of strawberries, agave nectar, and coconut water. Blend on high until smooth. Place cup of sliced strawberries into a container. Pour ice cream mixture over strawberries and lightly stir with a spoon. Use a tightly fitting lid and seal container. Place in freezer until firm (about 2 hours).

Super-Berry Ice Cream:
Ingredients.
1-1 ½ cups fresh blueberries
½ cup coconut water
drizzle agave nectar
3 full T goji berries
2 full T cacao nibs
1 cup fresh blueberries

Preparation.
Place Ice-Cream Base in blender with first cup of blueberries, goji berries, cacao nibs, agave nectar, and coconut water. Blend until smooth with speckles. Place additional cup of blueberries into a container. Pour ice cream mixture over blueberries and lightly stir with a spoon. Use a tightly fitting lid and seal container. Place in freezer until firm (about 2 hours).

Strawberry Sauce:
Ingredients.
1 cup strawberries (stemmed)
½ cup dates (about 10 pitted dates soaked)
¼ cup raw agave nectar
1-2 T chia seeds

Preparation.
Place all ingredients into a high-speed blender and mix until smooth. Store in a sealed container in the refrigerator. The sauce should keep for up to 5 days.

Coco-Carob Sauce:
Ingredients.
1/3 cup to ½ cup raw cacao powder
¼ cup to 1/3 cup raw carob powder
2 T raw mesquite powder
1 cup maple syrup
1-2 T cold pressed olive oil
1-2 T raw agave nectar

Preparation.
Place all ingredients into a high-speed blender and mix until super smooth. Store in a tightly sealed container, in the pantry for up to two weeks.

Cocoa-Berry Blast Sundae assembly:
Ingredients.
1 large scoop Coco-Carob Ice Cream
1 large scoop Strawberry Ice Cream
1 large scoop Super-Berry Ice Cream
2-3 T Strawberry Sauce
2-3 T Coco-Carob Sauce
1 T cacao nibs
1 T goji berries
¼ cup fresh blueberries
large dollop of your favorite vegan whip topping
1 cherry

Assembling the Sundae.
Place ice cream scoops into a serving dish drizzle sauces generously over ice cream. Top with nibs and berries. Add dollop of whip topping and finish with a cherry. This sundae is ready to enjoy! Bon a petit!

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Nutty Caramelote Fudge Sundae

This recipe includes sweet and salty flavors that appeal to each and every sense required to become fully indulged with a dessert. One bite into the sundae mix and your taste buds are on a wild journey through a sweet, rich caramel and chocolate wonderland. Once you bite into the crunchy layer of nuts, your taste buds are pulled back from the sweet sensation and are shocked with a salty twist. As you reach the end of your sundae journey, you bite into the last treasured layer of small brownies that finally fulfills every dessert craving you may have had.

I am so delighted with this recipe and how well received it was by my family and friends I decided to include it in the Sweetly Raw blog’s Vegan Ice Cream Sundae Challenge. You can learn more about this fun and rewarding challenge on Heather Pace’s blog, Sweetly Raw (http://www.sweetlyraw.com/).

Before you get started, make sure you check out my recipe for Raw Candied Almonds. The recipe is easy and super delicious, and great for snacking on. You’ll want to prepare this recipe to include with the Nutty Caramelote Fudge Sundae recipe that follows.

Although there are several parts to making this unique and indulgent sundae, the steps are easy and the ingredients are fairly basic. You don’t need an ice cream maker, and an everyday blender can work well if you currently don’t own a high-speed blender. The individual recipes can be enjoyed on their own or in combination with other recipes as well. The sauces go great with fresh cut fruit!

Here’s the recipe(s) for the sundae:

Vanilla Ice Cream Base
Ingredients.
4 c raw cashews ground
2 c coconut water
½ c raw agave nectar
1 T organic non-alcoholic vanilla extract
1 tsp Himalayan pink salt
¼ c coconut oil

Preparation.
Combine ground cashews, agave, vanilla, and coconut water in a high-speed blender. Blend on high until smooth. Add salt and coconut oil. Blend again. Poor into a tightly sealed container and refrigerate for at least 8 to 10 hours. Split ice cream base into two equal parts. (For this recipe, use one part for one type of ice cream flavor, and the other for the other ice cream flavor). Place in tightly sealed containers and freeze for at least 1 to 2 hours. Serve when set. Store in freezer.

Chocolate Fudge Sauce
Ingredients.
¾ c Grade B maple syrup (vegan) or raw honey (thicker fudge)
¼ c raw agave nectar
1 c raw cacao powder
12 tsp avocado oil

Preparation.
Place all ingredients into a high-speed blender, and blend until super smooth. Keep in a tightly closed container in the cupboard – do not chill. I used a jar.

Caramel-Praline Sauce
Ingredients.
16–20 pitted dates soaked and drained
1 c coconut water
½ T organic non-alcoholic vanilla extract
1 T raw lucuma powder
1 T coconut oil

Preparation.
Combine all the ingredients in a high-speed blender, except the coconut oil. Blend on high until smooth. Slowly add in the coconut oil as the blender is working, until well incorporated. Keep sauce in an air tight container in the refrigerator. It should stay good for at least 3 to 4 days.

Optional Add-in.
For a nuttier, saltier caramel-praline sauce stir in the following ingredient:
½ c prepared Raw Candied Almonds crushed
½ tsp Himalayan pink salt
drizzle raw agave nectar

Nutty Vanilla-Praline Swirl Ice Cream
Ingredients.
½ prepared Vanilla Ice Cream Base recipe
½ prepared Caramel-Praline Sauce with optional add-in recipe

Preparation.
Remove ice cream base from refrigerator and slowly poor in the prepared nutty Caramel-Praline Sauce. Using a chopstick or thin stir stick, slowly swirl sauce into the ice cream, being careful not to mix it together. Tightly close container and shake up and down a few times. Place in freezer for 1 to 2 hours until set.

Vanilla-Chocolate Fudge, Chip Swirl Ice Cream
Ingredients.
½ prepared Vanilla Ice Cream Base recipe
½ c prepared Chocolate Fudge Sauce recipe
1-2 T raw cacao nibs
¼ c vegan mini chocolate chips

Preparation.
Remove ice cream base from refrigerator and slowly poor in the prepared Chocolate Fudge sauce. Add the cacao nibs and mini chocolate chips. Using a chopstick or thin stir stick, slowly swirl sauce into the ice cream, being careful not to mix it together. Tightly close container and shake up and down a few times. Place in freezer for 1 to 2 hours until set.

Chocolate Fudge Brownie
Ingredients.
1 c raw almond meal
¼ c raw coconut flour
1 c raw almonds
1 c raw cacao powder
½ c and 2 T Grade B maple syrup
¼ c coconut oil
1 tsp Himalayan pink salt

Preparation.
Combine almond meal, coconut flour, and raw almonds, and raw cacao powder in a food processor. Process until it’s the consistency of a fine flour with very little crumbs. Add the maple syrup and the salt. Process until smooth. Slowly add in the coconut oil while the processor is mixing. Process until smooth. Remove from mixer.

Line a cake pan (preferably glass) with wax paper or saran wrap (lightly grease with coconut oil if wax paper or saran wrap is not available). Pour brownie mixture into pan. Using your hands carefully press down on mixture and evenly spread it through out the pan. Cover pan and place in the freezer for about 1 hour or until firm.

Remove from freezer and from pan and place on a cutting board. Cut cake into brownie size pieces. Place in air-tight covered container and keep in the refrigerator to store. Brownies should stay good for up to 1 week (or longer if kept in the freezer).

Nutty Caramelote Fudge Sundae
Assembling the Sundae.
Place 1 to 2 chocolate fudge brownies in a serving dish, bowl, or glass. Place 1 to 2 scoops of the Nutty Vanilla-Praline Swirl Ice Cream, and cover with some of the Caramel-Praline Sauce with optional nutty add-in. Place 1 to 2 scoops of the Vanilla-Chocolate Fudge, Chip Swirl Ice Cream, and cover with some of the Chocolate Fudge Sauce. Add a dollop of your favorite non-dairy vegan topping, sprinkle some of the Raw Candied Almonds over top, and top it off with a sweet red cherry! Now that’s a sundae!

I hope you enjoy this recipe as much as my family and I did. Feel free to share it with others! Let me know what you thought of it or how you changed it up. Just leave your comments at the end of the post.

Peace!=)
– Debbie

Making Raw Ice Cream – Heather Pace of Sweetly Raw presents, Ice Cream in the Raw

Heather Pace has done it again! Her latest raw recipe book, Ice Cream in the Raw is absolutely fantastic!

Although some of the basic recipes are pretty close to most of the raw recipes out there for raw ice cream, the technique she teaches is what truly makes the difference. It’s an absolute true statement that Heather makes, “All of these ice creams are really easy to throw together and only require the use of a blender.” I literally was able to create three ice creams and two sauces all within a day. It was that easy, and so much fun! And the flavors really rawk! Heather is truly an expert raw dessert chef! I’m always amazed!!!

For starters, I prepared the basic Vanilla Ice Cream and added my own twist, by making the recipe for Fudgey Chocolate Sauce and mixing them together, with a few drops of organic coffee extract, and folding in mini vegan chocolate chips, and sliced almonds. I considered it my Mocha Almond Fudge with a touch Sweetly Raw. It was such a hit at my house, the dessert was gone within a few hours.

Next, I used the Vanilla Ice Cream recipe again, but this time I exchanged the cashews for hazelnuts and macadamia nuts. I added what I had left of the Fudgey Chocolate Sauce, plus a few drops of Hazelnut flavored SweetLeaf Stevia Liquid; plus sliced hazelnuts and mini vegan chocolate chips. I considered it my Chocolate Hazelnut Ice Cream. I then discovered Heather had a recipe for Hazelnut Ice Cream in the book. They were similar, but different, but both versions were delish!

My Chocolate Hazelnut Ice Cream w/a touch of Sweetly Raw.
Ingredients:
1 batch prepared Vanilla Ice Cream (from Heather’s book Ice Cream in the Raw)
Note: Exchange cashews for ¾ cup raw hazelnuts, and ¼ cup raw macadamia nuts
1 cup prepared Fudgey Chocolate Sauce (from Heather’s book Ice Cream in the Raw)
6 drops Hazelnut flavored SweetLeaf Liquid Stevia
½ cup sliced or crushed raw hazelnuts
½ cup mini vegan chocolate chips

Preparation:
Combine all ingredients in a blender or food processor and mix well. Follow the tips for ice cream preparation in Heather’s book Ice Cream in the Raw). Store in a tightly sealed container and keep in the freezer for up to a couple of months.

I decided to venture more into the book, and prepared the Vanilla Ice Cream, the Chocolate Ice Cream, and the Strawberry Ice Cream. I created my own Neapolitan ice cream block. I made a double batch of the Fudgey Chocolate Sauce, and the recipe for Caramel Sauce. It’s so wonderful to have a variety of ice cream flavors and toppings ready and waiting to be eaten during these hot summer days in Arizona.

Heather also has a recipe for ice cream cones – which unfortunately I did not tackle well. However, I was determine to make cones, and ran out of buckwheat, so I used my recipe for Banana Pancakes – which worked out perfectly. The only thing I did differently was adding some raw cacao and a little bit of stevia and maple. Drying time was slightly different – you have to check it every few hours to see when it’s ready to roll, and when it’s truly dry. Once rolled, I added bunched-up paper towels to the centers to keep the cones from collapsing while drying.

Making raw ice cream has been so much fun; I decided to make small-sized ice cream sandwiches dipped in chocolate sauce. I used my own brownie recipe (see below), the Neapolitan ice cream block (made from the basic three ice cream recipes), plus the topping sauces, as well as Heather’s recipe for Dark Chocolate. The Dark Chocolate makes a nice hard chocolate coating – great for dipping.

Brownie Recipe (for Ice Cream Sandwiches).
Ingredients:
1 cup raw almonds
1 cup raw walnut pieces
¼ cup carob powder
3 T cacao nibs
1 ½ tsp ground Cinnamon
1 ½ vanilla powder
1 cup dates (pitted)
dash sea salt or pink Himalayan salt
1 T Coconut oil

Preparation:
Combine all ingredients in a food processor except for coconut oil. Blend well until crumbly and sticky. Add coconut oil and blend again. Remove from food processor and form into brownies or use a brownie mold. Cover with saran wrap and freeze for about 1-2 hours.

For Ice Cream Sandwiches dipped in Dark Chocolate.
Ingredients:
1 batch prepared brownies
Neapolitan block of ice cream (Vanilla, Strawberry, Chocolate)
Prepared Fudgey Sauce
Prepared Caramel Sauce
Prepared Dark Chocolate (prepare while brownie sandwiches are freezing)

Preparation:
Spread one brownie with Fudgey Sauce, and another with Caramal Sauce. Using a small scooper, scoop 1 generous helping of the Neapolitan block ice cream, and place on top of one brownie. Take other brownie and place on top. Lightly push down. Place on tray and continue freezing until ready to dip in chocolate. Repeat process with remaining brownies. Once Dark Chocolate is prepared, remove brownie sandwiches from freezer. Generously dip each sandwich into the Dark Chocolate, try covering most of it. Place back on the tray to freeze and set. Continue same process until all sandwiches are dipped in the chocolate coating. Freeze for about 30 minutes. Wrap each one in saran wrap and keep in freezer up to 1 month or longer. Yummo!!!

What I shared with you so far is just the tip of the iceberg. Heather’s Ice Cream in the Raw has so many more fun flavors to try, plus a variety of great toppers. I highly recommend this book – you won’t be disappointed. The book includes 40 incredible vegan recipes, with beautiful pictures, and easy to follow instructions and tips. To find out more about Heather’s Ice Cream in the Raw, or to purchase a copy for you, go to www.sweetlyraw.com.

For more reviews on raw recipe books published by Heather Pace of Sweetly Raw, check out my previous posts:

https://rawrifficfood.wordpress.com/2011/03/03/sweets-treats-and-book-reviews/

https://rawrifficfood.wordpress.com/2010/06/08/raw-chocolate-decadence-cake-5-layers/

https://rawrifficfood.wordpress.com/2010/05/11/neapolitan-ice-cream-cake-extravaganza/

https://rawrifficfood.wordpress.com/2010/04/12/sweetly-raws-moon-pie-challenge/

Well I hope you enjoyed this post as much as I enjoyed sharing it with you… =)

Please check out Heather’s book, and prepare some of these recipes for yourself. They are truly delicious and enjoyable.

Until next time.

Peace! =) Debbie

Sweets, treats, and book reviews

I realize it’s been quite sometime since I posted a recipe or even a thought – my apologies. “Life” has been happening lately, which has put blogging at a lower spot on my current priorities list. However, I do love sharing things with you, so I thought I’d take some time and do so.

About a month ago I purchased a couple of great e-books, one was the latest e-book from Heather Pace and Philip McCluskey, Raw Food Carob Deserts. This recipe book was “out-of-this-world” divine! Simple, healthy, and de-li-cious!

My favorites from the e-book were the Buckwheat Caramel Crispy Treats, the Cardamon Carob Ice Cream, and are absolute favorite in the house – the Oatmeal Carob Chip Cookies!

As you know, I love changing up the ingredients just a bit. However, I didn’t have to do too much with these gems. For the Cardamon Carob Ice Cream I added some Anise spice along with the Cardamon – it made it very fragrant, exotic and delicious. For the Crispy Treats, I exchanged maple syrup for Coconut Secrets and chocolate flavored SweetLeaf Liquid Stevia. The cookies are so great on their own. However, I added raw carob powder, and vegan carob chips. There is a recipe to make your own carob chips, but I went ahead and added some pre-made chips – yummo! I’ve made about 6 batches of these cookies so far, and they go as fast as I make them. They are that good! I also dehydrated them to make them crispier like chocolate chip cookies. It’s a great recipe!

All the recipes are fantastic, and easy to make. I encourage you to get a copy of this e-book for yourself. You will not be disappointed.

While making all these yummy treats, I decided to make ice-cream cookie sandwiches and used the cookie recipe, the cardamon ice-cream recipe, and a raw ice-cream recipe using lucuma that I got from Ani Phyo’s raw recipe book, Ani’s Raw Food Essentials.

I also made some frozen banana soft-serve ice-creams. Here are the recipes:

Chocolate-Carob Chip, Banana Soft-Serve.
Ingredients:
2-3 peeled, frozen bananas
1/4 cup raw cacao powder
3 T raw carob powder
1/2 cup vegan chocolate chips and/or vegan carob chips
few drops chocolate flavored SweetLeaf Liquid Stevia
1/2 cup fresh blue berries
1/2 tsp vanilla extract

Preparation:
Blend all ingredients in food processor or high-speed blender, and place in air-tight container and freeze. It’s ready to serve.

Strawberry-Banana Soft-Serve.
Ingredients:
2-3 peeled, frozen bananas
1/2 tsp vanilla extract
1 cup fresh strawberries
1 T lucuma powder
few drops clear or vanilla flavored SweetLeaf Liquid Stevia
1/4 cup raw cacao nibs

Preparation:
Combine all ingredients in food processor or high-speed blender, and mix until smooth. Place in air-tight container and freeze.

Enjoy the recipes, and definitely purchase a copy of the Raw Food Carob Deserts, you won’t be disappointed.

More book reviews to come.

‘Till next time. Peace! =)

Creamy Cucumer-Wakame Soup with Shitake

This recipe was inspired by another recipe I found on www.hotrawchef.com. It was an entry made by Chef John Kohler. I just slightly changed it up a bit. I hope you like it.

If you get the chance view all the recipes submitted on www.hotrawchef.com and pick your favorite. There are a lot of great recipes, but I picked my favorite one, and favorite chef, Heather Pace! Check it out!!!

Step 1.
Ingredients:
4-6 cucumbers (variety) juiced with skin
1 English cucumber juiced with skin
1 cup coconut meat (thick)
1 cup fresh cilantro
1/4 cup fresh chives
dash ground cayenne
pinch sea salt

Preparation:
Combine all ingredients in a food processor and blend well. Strain to get all the fiber out, and place juice back into blender for Step 2.

Step 2.
Ingredients:
1/4 cup brown rice miso paste
1 cup Young Thai coconut flesh (meat – jelly)
1 tsp. dried Chipotle pepper flakes

Preparation:
Add ingredients and blend will until smooth and frothy. Set aside for Step 3.

Step 3.
Ingredients:
1 generous handful soaked and drained Wakame seaweed (long strands like noodles)
1 cup soaked or fresh Shitake mushrooms
sprigs of chopped fresh chives

Preparation:
Place wakame into serving bowls. Add Shitake mushrooms to each. Pour creamy soup over each bowl to serve, and sprinkle sprigs of fresh chives over top. Soups are ready to serve. This dish can be served cold, or at room temperature.

Pineapple Upside Down Cashew Cheese Cake

So recently I posted a delicious recipe, Raw Chocolate Decadence Cake (5 Layers), inspired by Heather Pace’s e-book, The Ultimate Raw Ice Cream Cake and from Jennifer Cornbleet’s latest paperback book, Raw for Dessert. Both raw dessert recipe books are fabulous!  Well, I have created another one that I think is just as delicious – Pineapple Upside Down Cashew Cheese Cake! Like the other recipe, this incorporates several recipes from these fine books, and is kicked up with super foods, and awesome fruit! I hope you love it!!!

First step is to create the pineapple upside down cake.
Step One:
1st Layer – the crust.
Ingredients:
1 1/2 – 2 cups superfood trail mix (i.e. cashews, cacao nibs, goji berries, mulberries, coconut flakes, almonds)
1/2 cup walnuts
1 cup shredded dried coconut
1/4 tsp pink Himalayan salt
8 to 10 pitted Medjool dates
1 tsp raw vanilla powder

Preparation:
Combine all ingredients in a food processor, and blend well. Layer a square glass pan with saran wrap, and press mixture into pan forming an even layer. Cover and set in fridge until next layer is ready to add.

Step One:
2nd Layer -Pineapple mixture.
Pineapple Upside-Down Cake recipe, page 18 of Jennifer Cornbleet’s Raw for Dessert.

Preparation:
Follow directions on how to make mixture. Pour over 1st layer in pan. Cover and place in freezer until next layer is ready.

Step Two:
1st Layer – Cheesecake crust.
cheesecake recipe for crust only, page 78 of Jennifer Cornbleet’s Raw for Dessert.

Preparation:
Replace the required cane sugar with additional dates, and drizzles of agave syrup. Add vanilla extract. Follow directions to mix.

Remove pineapple upside-down cake from pan by lifting the saran wrap. keep on saran wrap and place on plate and freeze until needed. Press cheesecake crust into bottom of pan, creating the first layer.

Step Two:
2nd layer – Cashew Cheesecake filling.
cheesecake recipe for filling only, page 78 of Jennifer Cornbleet’s Raw for Dessert.
Modifications:
Use dried cashews, add 1/2 cup more
Use flesh of two young Thai coconuts (reserve the water)
Use Sunflower Lecithin (not a granular)
Add 1 1/2 cups fresh pineapple chunks
Add 1 tsp of vanilla extract
1/2 cup shredded dried coconut
1 cup or more coconut water as needed for cream consistency

Preparation:
Follow directions and pour mixture over top of cheesecake crust layer in pan. Cover and freeze until set. Carefully take the upside pineapple cake and flip over top of cheesecake, so that pineapple side is facing up. Place in freezer until final layer is made.

Now for the final layer.
Step 3.
1st and final layer – the cream topping.
Vanilla Cashew Cream, page 18 of Jennifer Cornbleet’s Raw for Dessert.
I did not soak the nuts, but did use agave instead of maple. I used the Vanilla extract, and I added about 1-2T of liquid raw coconut oil.

Preparation:
Pour thick mixture over top of Pineapple Upside-Down Cake layer and cover. Freeze again until set. Sprinkle raw cacao nibs and shredded coconut flakes on top. Serve as is, or with delicious caramel topping. Try recipes from Heather Pace’s e-book, The Ultimate Raw Ice Cream Cake for the perfect topping.

This dessert has been a big hit around my office and at home. Enjoy!

Raw Chocolate Decadence Cake (5 Layers)

Many of you are aware of how much I have been loving the recipes from Heather Pace’s e-book, The Ultimate Raw Ice Cream Cake. I’ve also been digging Jennifer Cornbleet’s latest paperback book, Raw for Dessert. Both raw dessert recipe books are fabulous!  The recipes are simple, beautiful, and super delicious! Oh, and they are raw and healthy too!!!

So, in my typical fashion, I always like to take loved recipes and slightly change them, kick-em up a notch with super foods, or combine them with other recipes. In this instance I did all three. The end result was this deliciously rich, chocolaty, creamy dessert that you can’t help but eat more and more…it’s just about gone!

I originally created this dessert with my Mother’s birthday in mind. I wanted to make something we could all enjoy, but provide her with the very first large piece – which I did, for her birthday!

I can’t give you the recipe details, but I can give you some of the basics. You’ll have to pick up the books for yourself, or improvise based on the type of recipes used. Enjoy!

Layer 1A:
Chocolate Cake, page 74 of Jennifer Cornbleet’s Raw for Dessert.
I only used half the recipe. I also added some raw Mesquite powder, and some raw Vanilla bean powder in addition to the Vanilla extract.

Preparation:
Press into glass square pan, and set aside.

Layer 1B:
2 bananas – peeled and sliced semi-thick.

Preparation:
Evenly layer banana slices on top of chocolate cake. Set aside.

Layer 2:
Chocolate Ganache, page 26 of Jennifer Cornbleet’s Raw for Dessert.
I used Maple syrup instead of Agave, and added some raw Mesquite Powder. I also added a couple of drops of chocolate flavored SweetLeaf liquid stevia, and some Vanilla extract. I used the full batch.

Preparation:
Pour over bananas and cake, and spread evenly. Cover with saran wrap and freeze.

Layer 3A:
Brownie Chunks, Heather Pace’s The Ultimate Raw Ice Cream Cake.
I used a full cup of pecans, and 4T of the raw cacao powder, as well as added raw Mesquite powder, and raw Vanilla bean powder.

Preparation:
Press over top of Chocolate Ganache layer.

Layer 3B:
1 1/2 cups pitted and stemmed cherries (sliced thin)
3/4 cup vegan carob chips

Preparation:
Evenly layer cherry slices and carob chips over top of Brownie Chunks layer. Cover with saran wrap and place back in the freezer.

Layer 4:
Chocolate Ice Cream, Heather Pace’s The Ultimate Raw Ice Cream Cake.
I used raw Sunflower Lecithin which is more of a thick, sticky liquid instead of the Soy Lecithin powder. I replaced the cacao butter with more coconut oil (same measurement). I made the full batch, but reduced what was actually used by about 1 cups worth.

Preparation:
Take prepared ice cream batter and pour evenly over top of cherry and carob chip layer. Cover and place back in freezer until ice cream is solid. This will take the most time, so maybe wait about 5 hours for best results.

Layer 5 (final layer):
Vanilla Cashew Cream, page 18 of Jennifer Cornbleet’s Raw for Dessert.
I did not soak the nuts, but did use agave instead of maple. I used the Vanilla extract, and I added about 1-2T of liquid raw coconut oil.

Preparation:
Pour thick mixture over top of ice cream layer and spread evenly. Garnish with raw cacao nibs. Cover and freeze until cream is set. It’s now ready to serve!

You can eat as is, or you can drizzle raw chocolate sauce, or raw caramel sauce, maybe even some cuts of fresh fruit or super foods. Your choice. This cake is so good, you’ll want to keep eating it until it’s all gone!

To learn more about Heather Pace, or to purchase her e-book, visit Heather at Sweetly Raw (http://www.sweetlyraw.com/). Enjoy!

To purchase Jennifer Cornbleet’s book or to learn more about her, visit her site at Learn Raw Food (http://www.learnrawfood.com/).

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