Category: Desserts

RAW CREME ANGLAISE

25/9/2013

This light pouring custard goes well with poached apples and pears, or any cake of your choice - especially raw cakes! You can also add greens and have yourself a decadent green smoothie. Why not! Enjoy yourself with this one - it’s a hit with kids too.

INGREDIENTS
3 cups of raw Almond Milk*
3 Bananas
1 cup. Mango cheeks
1 tsp. Vanilla Essence
1 tsp. Cinnamon
1 ½ tbsp. raw Honey

* To make almond milk, soak 1 cup of almonds for at least 8 hours (24 hours is great). Blend the almonds with 1 cup of water and gradually add the remaining water slowly. Strain the milk and reserve the ground almonds for the cakes or cookies.

PREPARATION
Put all ingredients in the blender and mix on high till smooth.

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MAPLE GLAZED MINI PUMPKIN PUDDINGS

15/9/2013

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These elegant but flavourful puddings use agar agar, a vegetarian seaweed-derived alternative to gelatine, to achieve their jelly-like texture. Goes to show that humble vegetables can graduate into very classy desserts that will disappear very quickly at your next gathering!

INGREDIENTS
2 cups cubed pumpkin, steamed
1 cup almond milk
1 tsp vanilla essence
2 tbsp coconut nectar or raw maple syrup
1 tsp ground cinnamon powder or allspice
1 tbsp agar agar powder

PREPARATION
In a blender, puree the steamed pumpkin with the almond milk and vanilla essence, and add to a saucepan. Add the agar agar powder, mix well and bring to a boil. Lower the heat, stir frequently with a wooden spoon and leave on the heat for 10 minutes to make sure the agar powder has fully dissolved.

Stir in coconut nectar or maple syrup and pour into moulds or small ramekins. Let cool at room temperature for 10 minutes and then place the ramekins in the fridge.

Use a hot small knife to scrape around the edges very carefully to remove from the mould. Serve with a dash of maple syrup or coconut nectar.

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RAW BOUNTY BARS

15/9/2013

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The best word to sum these up: Orgasmic. Enough said.

INGREDIENTS
For the Filling :
70g desiccated coconut
50 g dehydrated buckwheat groats,
4 tsp of raw honey
 1/2 tsp of coconut oil

For the Topping:
 60g raw organic cacao butter 
4 tbsp raw organic cacao powder 
1 tbsp raw agave  nectar
1 vanilla pod, insides scraped out and reserved

PREPARATION

For the Filling:
 In a bowl, mix all filling ingredients together, ensuring the mixture is not runny . Put the mix in the fridge or freezer until the texture is rollable (around 30 minutes in a fridge). Mould mixture into 'Bounty' shaped logs or circular discs using a mould. 

For the Topping:
Grate cacao butter and melt in a double boiler. you can create one by placing a small metal bowl inside a larger one, filling the large bowl with boiling water and filling the small bowl with the cacao butter. When the butter has melted, stir in the agave, then stir in cacao powder 1 tbsp at a time,

Dip your bounty bars in chocolate and freeze. I like to double dip after one freeze session for extra awesomeness.

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ANTIOXIDANT SMASH BOWL

15/9/2013

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Springtime and antioxidant-rich green leafies go together! Here is a wonderfully easy way to bring greens and all their goodness into your diet - and you won't even notice them. Great as a breakfast for beginners moving away from refined cereals, as morning tea or an afternoon snack on an empty stomach.

INGREDIENTS
1 cup frozen organic blueberries
2-3 frozen bananas
1 handful of green leafies e.g. kale, silverbeet, broccoli leaves, dandelion greens, de-stemmed
1 passionfruit, pulp
1 lemon, juice and zest
1/4 cup activated almonds, or other raw nuts & seeds
2 medjool dates, finely chopped

PREPARATION
Combine the first 5 ingredients in a high power blender. Pour mixture into a small serving bowl. Sprinkle the activated nuts and dates on top and serve.

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CARROT CAKE WITH COCONUT CASHEW ICING

15/9/2013

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INGREDIENTS

For the cake:
3 large carrots, peeled and grated
2 cups walnuts
2 cups dessicated coconut
½ cup currants
4 fresh medjool dates, pitted and chopped
¼ cup maple syrup
2 tablepoons pshyllium
¼ tsp ground ginger
1./2 tsp ground cinnamon
Pinch ground nutmeg
Rind of 1 lemon
Rind of 1 orange

For the icing:
1 ½ cups fresh coconut flesh
½ cup cashews
¼ cup coconut water
1 large lemon, juice and rind grated
1 tablespoon maple syrup

PREPARATION

For the cake:
1.    Combine walnuts, coconut, spices and psyllium in a food processor. Pulse until a fine crumb is achieved and set aside.
2.   Combine grated carrots, dates and maple syrup in the bowl of a food processor.
3.   Stir carrot mix with spice mix until well blended
4.   Fold in currants and citrus rind, mix well
5.   Line a 30 cm loaf pan with baking paper. Press the mixture into the pan, pressing firmly in all corners
6.   Smooth the top with a spatula and refrigerate for about 30 mins

For the icing:
1.    Combine coconut and cashews in a food process and pulse until smooth.
2.   Add the coconut water and maple syrup and pulse for a few seconds.
3.   Add lemon juice and rind and pulse until smooth.

To assemble:
1.    Invert chilled cake onto a large platter, and remove baking paper
2.   Generously spread icing over top and sides of cake with icing
3.   Chill until icing hardens. Keep the cake refrigerated.

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RAW CREME ANGLAISE

MAPLE GLAZED MINI PUMPKIN PUDDINGS

RAW BOUNTY BARS

ANTIOXIDANT SMASH BOWL

CARROT CAKE WITH COCONUT CASHEW ICING

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