Malcolm Saunders presents this recipe is in line with Gabriel Cousens' Rainbow Green Live Food Cuisine Phase 1, which is low-glycemic.
Showing posts with label Raw Dessert. Show all posts
Showing posts with label Raw Dessert. Show all posts
Wednesday, May 19, 2010
Thursday, October 22, 2009
Little Fudge Cakes
Yummy goodness from David Wolfe and Shazzie's book Naked Chocolate. It is not heavy in cacao but still chocolaty. The kids even like it.
It is possible to make it without a food processor if you are gentle and kind to your blender and use a coffee/spice grinder to grind the almonds.
To prepare for this recipe, it is best to soak the almonds overnight and sprout them about 1/2 day and then put them to dry in the dehydrator until dry but you can use unsoaked dry almonds.
Little Fudge Cakes
Makes about 24 pieces
4 tsp raw tahini
2.5 C dry almonds
2 Tbs agave or yacon root syrup
5 dates stoned
2 tsp chocolate powder (raw cocao)
2 Tbs dried, finely shredded coconut
2 tsp coconut oil
pinch nutmeg and cinnamon
2 tsp flax and 2 tsp olive oils
1/4 tsp sea salt
Mill 2 C almonds into a flour using a vita-mix jug or coffee mill. Chop dates. Add all to food processor and blend until it sticks together and still has bits in it. Place in a shallow tray lined in plastic wrap with enough to cover the top. Cover the top and flatten it out. Cut into squares.
If you are using a blender, dice the dates, but in the blender with the tahini, agave, coconut oil, flax oil and olive oils. Blend stopping often to scrap it down. Remove this to the bowl of dry stuff and mix.
It is possible to make it without a food processor if you are gentle and kind to your blender and use a coffee/spice grinder to grind the almonds.
To prepare for this recipe, it is best to soak the almonds overnight and sprout them about 1/2 day and then put them to dry in the dehydrator until dry but you can use unsoaked dry almonds.
Little Fudge Cakes
Makes about 24 pieces
4 tsp raw tahini
2.5 C dry almonds
2 Tbs agave or yacon root syrup
5 dates stoned
2 tsp chocolate powder (raw cocao)
2 Tbs dried, finely shredded coconut
2 tsp coconut oil
pinch nutmeg and cinnamon
2 tsp flax and 2 tsp olive oils
1/4 tsp sea salt
Mill 2 C almonds into a flour using a vita-mix jug or coffee mill. Chop dates. Add all to food processor and blend until it sticks together and still has bits in it. Place in a shallow tray lined in plastic wrap with enough to cover the top. Cover the top and flatten it out. Cut into squares.
If you are using a blender, dice the dates, but in the blender with the tahini, agave, coconut oil, flax oil and olive oils. Blend stopping often to scrap it down. Remove this to the bowl of dry stuff and mix.
Sunday, September 13, 2009
Sesame Fudge Quick Fix
My husband needed cacao.. NOW! So I found and made this pronto. A nice quick chocolate fix. It is from the recipe collection at GoneRaw.com
Sesame Fudge
1/2cup white sesame seeds, hulled and ground
1/4cup cacao powder
3 Tbsp agave nectar
2 tsp coconut oil
Mix well. Spread into a square container or on a plate, smooth top. Eat right away, or chill in fridge until firm (1-2 hours)
Serving suggestions
* For spicy mexican fudge, add 1/2 tsp cinnamon, 1/2tsp cardamon and 1/4tsp cayenne
* Top a square of this chocolatey, calcium-rich treat with raspberry coulis and a dollop of whip cream
* Spread on a piece of banana bread for a delicious, nutrient-packed treat for the afternoon slumps
Sesame Fudge
1/2cup white sesame seeds, hulled and ground
1/4cup cacao powder
3 Tbsp agave nectar
2 tsp coconut oil
Mix well. Spread into a square container or on a plate, smooth top. Eat right away, or chill in fridge until firm (1-2 hours)
Serving suggestions
* For spicy mexican fudge, add 1/2 tsp cinnamon, 1/2tsp cardamon and 1/4tsp cayenne
* Top a square of this chocolatey, calcium-rich treat with raspberry coulis and a dollop of whip cream
* Spread on a piece of banana bread for a delicious, nutrient-packed treat for the afternoon slumps
Thursday, August 27, 2009
The Quest for Raw Chocolate Mousse
My first taste of Raw Chocolate Mousse was at a friend's wedding 2 weeks ago. The mousse was catered by Julie of Thrive Restaurant in Seattle. It was WAY yummy with a fudgy texture! Julie teaches raw dessert classes and I will have to attend one.
In the meantime, I search for the perfect Chocolate Mousse. This is my first attempt. .I found it on the Purely Delicious magazine website. It does not have the fudgy texture, but it is very rich and pudding-like. One of my son's SAD friends even liked it. (We later told his mom he had mousse with avocado and no cream, eggs, milk etc and she asked for the recipe!)
I used an alcohol-based vanilla, and don't recommend that as we could taste it. I would use less vanilla next time. I was also able to make it with a regular blender.
Raw Vegan Chocolate Mousse
This is the most amazing stuff. It taste SO much better than the "real" thing. I use it for icing too. Usually, my children just lick it off and leave the cake. Oh, it makes a wonderful chocolate pie as well - just double the recipe.
Makes about 2 cups
2 small ripe avocados
1/2 -3/4 C blue agave nectar
1/4 C raw cocao powder (or carob if you prefer)
2 T coconut butter or oil
1 T alcohol-free vanilla
dash of sea salt
dash of cinnamon (optional)
Preparation:
Place everything in a VitaMix or high-powered blender or food processor and blend (on high) until very smooth. You may need your temper to move the contents a little so the motor doesn't bog down on you. Most VitaMix blenders come with one.
Keep stored in an air-tight container in the fridge - that is, if it lasts long enough to make it to the fridge.
Recipe provided by Purely Delicious Magazine - www.PurelyDelicious.net
In the meantime, I search for the perfect Chocolate Mousse. This is my first attempt. .I found it on the Purely Delicious magazine website. It does not have the fudgy texture, but it is very rich and pudding-like. One of my son's SAD friends even liked it. (We later told his mom he had mousse with avocado and no cream, eggs, milk etc and she asked for the recipe!)
I used an alcohol-based vanilla, and don't recommend that as we could taste it. I would use less vanilla next time. I was also able to make it with a regular blender.
Raw Vegan Chocolate Mousse
This is the most amazing stuff. It taste SO much better than the "real" thing. I use it for icing too. Usually, my children just lick it off and leave the cake. Oh, it makes a wonderful chocolate pie as well - just double the recipe.
Makes about 2 cups
2 small ripe avocados
1/2 -3/4 C blue agave nectar
1/4 C raw cocao powder (or carob if you prefer)
2 T coconut butter or oil
1 T alcohol-free vanilla
dash of sea salt
dash of cinnamon (optional)
Preparation:
Place everything in a VitaMix or high-powered blender or food processor and blend (on high) until very smooth. You may need your temper to move the contents a little so the motor doesn't bog down on you. Most VitaMix blenders come with one.
Keep stored in an air-tight container in the fridge - that is, if it lasts long enough to make it to the fridge.
Recipe provided by Purely Delicious Magazine - www.PurelyDelicious.net
