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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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Cherry Cheese Cake

Okay, so I’m obviously on a raw cheese cake kick! What can I say, “I love my sweets!” Anyway, this cheese cake is similar to the others. However, I made it thicker and creamier. Plus the cherries really added something special. I hope you love it as much as we did! Enjoy! 🙂

Crust.
Ingredients:
1 cup raw walnuts (dry)
1 cup raw pecans (dry)
1/4-1/2 cup sliced raw almonds (dry)
8 Medjool dates (pitted)
drizzle of agave nectar
1/2 tsp pink Himalayan salt

Preparation:
Combine all ingredients in a food processor and grind and mix until crumbly and sticky. Press into a spring-form cheese cake pan, cover with saran wrap and freeze until filling is ready to pour.

Cheese cake Filling.
Ingredients:
1 1/2 cups soaked cashews (soaked at least 4-6 hours or more)
1/2 cup soaked pine nuts (soaked at least 4-6 hours or more)
2 1/2 cups coconut flesh (from 2-3 young Thai coconuts)
1/4-1/3 cup fresh coconut water
1 T coconut butter
1 T coconut oil
1 1/2 tsp vanilla extract (organic, non-alcoholic)
juice from 1/2 a lemon
1/4 cup agave nectar
1 1/2 tsp pink Himalayan salt
1 tsp raw honey
1/4 cup cherries (pitted, stemmed)

Preparation:
Combine soaked nuts and water in food processor and blend until creamy. Add coconut flesh and blend again until smooth. Add remaining ingredients and blend as long as it takes to make super smooth and creamy. Add 1/4 cup cherries and blend again until cherries are broken down and combined with mixture.

Cheese Cake Assembly.
Final Ingredient:
1 1/2 cups cherries (pitted, stemmed)
1/4-1/2 cup crushed pecans
1/4 cup shredded dried coconut

Preparation:
Place 1 1/2 cups cherries on top of the cake’s crust and spread out evenly. Pour cheesecake filling over it, and smooth out. Sprinkle crushed pecans and shredded dried coconut over top. Cover with saran wrap and freeze for at least 1-2 hours before serving. Keep in freezer or cold refrigerator for storage.

Photobucket

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Choco-Mocha Blueberry Cheesecake

The last cheesecake I made was such a hit, that everyone was begging for more. So, I decided to make another one, but this time I would add raw chocolate with the berries. Well, it turned out RAWTABULOUS!!! Of course, anything with chocolate usually does taste sensational – in my book! Hope you enjoy it as much as we did! 🙂

Cheesecake crust.
Ingredients:
1 cup walnuts (dry)
1 cup pecans (dry)
10 pitted dates
drizzle agave nectar
dash pink Himalayan salt
handful organic dried coconut flakes
½T raw cacao nibs

Preparation:
Combine all ingredients in a food processor and chop and mix until crumbly and sticky in consistency. Press evenly into a spring-form cheesecake pan. Cover with saran wrap and freeze until cheesecake filling is ready to add.

Cheesecake filling.
Ingredients:
1 cup soaked cashews
½ cup soaked pine nuts
2 cups flesh from young Thai coconuts (about 2)
¼ cup to 1/3 cup coconut water
1T coconut butter
1T coconut oil
1 ½ tsp. vanilla extract
¼ to ½ tsp. coffee extract (optional-for a mocha flavor)
1T coconut nibs
1 ½ tsp. pink Himalayan salt
juice of ½ a lemon
1T agave nectar
1T cup maple syrup
½ T raw honey
½ to 1/3 cup raw cacao powder
½ cup to 2/3 cup blueberries

Preparation:
Using a food processor or super high-speed blender, combine soaked nuts and coconut flesh, and process until smooth – adding the coconut water a little bit at a time to make smooth (use more or less of what is called for). Add the remaining ingredients one at a time and mix well in the food processor.

Cheesecake assembly:
Place a handful of blueberries on top of the cake crust, spread out evenly. Pour filling over top, and spread evenly. Place saran wrap over top and place in the freezer for at least 2-3 hours until ready to serve. (It’s best to keep it stored in freezer, but refrigeration is fine, if cold enough to keep it set and smooth.) When ready to serve, garnish top with fresh blueberries, cacao nibs, and coconut flakes if desired. Dig in! It’s absolutely RAW-RIFFIC!!! 🙂

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