Ever since Maria introduced me to the Green Smoothie Challenge I have been fascinated with RAW food. I did my first Challenge in January 2010. Since then I have lost 18 pounds and kept it off. My goal for the summer was for our family meals to be 51% RAW; haven't quite reached it but I have the support of my husband, my three kids, and of course my mentor and dear friend, Maria.
Like many of you and your's, my family has a sweet tooth. If I was going to prepare RAW meals for my family I knew I was also going to have to prepare RAW food dessert recipes. Desserts were actually the fist thing I started making and my family loves them. If you know me this is funny because I am a cook; one of those that dumps; you know the type... no recipes. Baking or making desserts has always been a challenge for me....until now.
Maria has seen my "hunger" (ha,ha!) for learning, making and creating RAW food and has invited me to share my experiences with you. SO... here goes!
One of the fist raw food dessert recipes I made was a German Chocolate Cake. I had to do this one first because it's my husbands favorite. The recipe is taken from the cookbook, I Am Grateful, Recipes & Lifestyle of Cafe Grattitude. I made a few changes after making it couple of times and the following recipe worked best for me. The cake is on page 119. I have found that this cake is very filling. It's great if you're having a huge crowd; cut the slices 1/2 of what you normally would and there will be plenty!. It keeps pretty well too. I have a family of 5, three of which are teenages (2 boys), and we ate off of it for about 3 days. Have fun and I hope your family enjoys it as much as mine did.
The Cake Mix
5 cups nut milk pulp (I used almond)
2 cups packed chopped dates
3/4 cup coconut butter (I used oil. I've been told the difference between the two is flavor)
1/2 cup cacao powder
1/4 cup vanilla
1/4 cup fresh coconut milk
1/2 tsp. salt
5 cups pecans
3 cups coconut flakes
1 cup agave nectar
2 TBS. vanilla
1/4 tsp. salt
1/2 cup agave
1/4 cup cacao
1/3 cup coconut oil
Mixing the Filling: Process 4 cups of the nuts with the agave, vanilla & salt until it looks like a nut-butter. (The recipe says to use a food processor, I used my Blendtec*.) Put the mixture in a bowl and remaining nuts and mix in the coconut flakes.
Mixing the Cake: Process the dates until they reach a smooth paste. I added a teeny bit of water and scraped the side of the blender several times, but only add water once or by drops. When you have paste transfer it to a bowl and using your mixer, mix the paste with the coconut butter, cacao powder, vanilla, coconut milk and salt until smooth. Add the flour and mix on high until well mixed. Add my tweek and mix well. When done seprate into two equal portions.
Grease the bottom of a spring form pan with coconut butter. Here's a tip, turn the bottom of the pan upside down, grease an use that side. This will make it easier when you cut the cake. Make an even layer on the bottom with half the batter. Then add a layer of 1/2 the filling on top of that. Add a second layer of the batter and top with the remaining filling. Set in the fridge for 30 mins.