Raw Ice Cream Cake Banana & Blackberries & Avocado

Ingredients

Crust

• 1 cup shredded coconut
• 1 cup raw cashews
• 1 cup dates
• 1/4 tsp cinnamon ground
• 1/8 tsp cloves ground
• 1/8 tsp all spice ground

Ice Cream Layers

• 3 big bananas frozen
• 1/2 cup blackberries frozen
• 1/4 tsp spirulina ground
• 1/4 tsp cinnamon ground
• 1/8 tsp cloves ground
• 1/8 tsp all spice ground

Persimmon Layer (optional)

• 2 persimmons
• 1 pomegranate (optional for garnishing)

Instructions

Crust

1. Put parchment paper on the bottom of your pie tins. Add your cashews, dates, spices and desiccated coconut to your food processor or blender and pulse a few times until everything comes together and you can form a ball.

Green ice cream layer

1. Add your frozen bananas, spices and spirulina to your food processor and process until you get a soft serve consistency. Spread halve of the batter on top of the crust.

Purple ice cream layer

1. Add the blackberries to the remaining ice cream and pulse until everything is well combined. Now add this on top of your green layer and place cake tins in the freezer.

Persimmon layer

1. Clean your food processor or blender and add in 2 very ripe persimmons and process until its like jelly. Add this on top of your purple layer and sprinkle with pomegranates. Put your ice cream cakes in the freezer for a couple of hours, and you are ready to eat!

Notes

If you don't like pumpkin spice then just use spices you prefer, like cinnamon or vanilla. You can also use a storebought pumpkin spice mix.

Article published on http://rawfoodrecipes.com/

White chocolate dark chocolate mousse cake

Ingredients

• handful of almonds
• handful of sultanas (oil free)
• 2/3 cup cashews
• 1/3 cup softened coconut butter
• 20 gr melted cacao butter
• 1/2 vanilla bean
• 2 full TBSP sweetener of choice (raw honey, maple syrup)
• 1 full TBSP cacao powder
• a bit of water to blitz

Instructions

1. Add almonds and dates to the blender jug and blitz until you get a crumbly mix. Press it into the mini pan.
2. Add 1/3 cup cashews, half the coconut butter, 10 g cacao butter, the vanilla bean, half the honey and a bit of water to one of the smoothie cups. Blitz until you get a creamy and smooth mix. Set aside.
3. Add 1/3 of the cashews, half the coconut butter, 10g cacao butter, the cacao powder, half the honey and a bit of water to the second smoothie cup and blitz until super smooth.
4. Pour a layer of dark chocolate mix onto the cake base. Reserve 1-2 TBSP of mix to use for decoration.
5. Pour the entire white chocolate mix onto the cake and smooth it out.
6. Pour the remainder of the dark chocolate mix on top and use a skewer to create decorative swirls.
7. Pop the cake in the fridge to firm up. Or the freezer if your sweet tooth is impatient.

Article published on http://rawfoodrecipes.com/

Wild Blueberry Cake

Ingredients

Base:

• 3 cups raw walnuts (soaked for at least 4 hours)
• 3 tbsp. raw cacao powder
• 1 cup dried mulberries
• ½ tbsp. maple syrup
• 1 tbsp. coconut oil
• dash of himalayan pink salt (or your preferred choice)

Blueberry Filling

• 3 cups raw cashews (soaked for at least 4 hours)
• 1 cup macadamia nuts (soaked for at least 4 hours)
• 2 tbsp. organic tahini
• 1 tbsp. lemon juice
• 4 tbsp. raw honey
• 2 cups fresh blueberries (you could use frozen as well)
• 3 tbsp. coconut cream
• ½ tsp. raw vanilla bean powder
• ½ tsp. nutmeg

Coulis

• 2 cups blueberries
• 2 tbsp. lemon juice (from 1 fresh lemon)
• 5-6 figs

Top off

• Lots of fresh wild blueberries, figs and basil

Instructions

1. Melt coconut oil in a small saucepan on low heat.
2. Place walnuts, mulberries, cacao, maple syrup and melted coconut oil in a food processor and pulse to chop into a fine crust. Once the ingredients are well mixed together, transfer the mixture into a 7” spring form pan and press it down to evenly distribute in the pan. Refrigerate crust and rinse the food processor for next step.
3. Open coconut can and scoop 3 tbsp. of coconut cream from the top layer. The rest of it can be refrigerated and used later for a smoothie or porridge.
4. Add cashews, macadamia nuts, honey, blueberries, coconut cream and vanilla in the food processor and blend the filling until ingredients are mixed well together. Pour the filling over the base and smooth it out. Place it in the freezer for 2 hours.
5. To make the coulis, add blueberries, lemon juice and figs in a blender and blend on high until the mixture is smooth.
6. Remove cake from freezer after 2 hours and pour the coulis on the filling layer.
7. Top off with lots of fresh wild blueberries, figs and basil leaves.
8. To slice cake, use a sharp knife to slice and have close by some warm water to rinse knife between slices.

Article published on http://rawfoodrecipes.com/

Vanilla - Coffee Cream Tart

Ingredients

Crust

• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup sesame seeds, more or less as needed

Cream Tart

• 2 cups raw cashews, soaked in water for 3 hours then rinsed
• 1 cup walnuts, soaked in water for 3 hours then rinsed
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1 tablespoon chunk fresh ginger
• 1/4 cup melted coconut oil
• 1/2 vanilla bean, chopped
• 3 Meyer lemons, peeled and deseeded
• 2-3 cups water, as needed

Coffee Blend

• 3 tablespoons melted coconut oil
• 1/4 cup finely ground coffee beans (RFR tip - try Longevity Coffee beans for a truly raw version)
• 3 tablespoons maple syrup

Garnish

• Sesame seeds, Coffee beans, Maple syrup

Instructions

1. To make the crust: stir together the ingredients - add a smaller amount of sesame seeds then add more as needed - until you get a crumbly mixture that holds its shape when pressed between a couple fingers. Press into a tart tin and put in the fridge.
2. To make the cream filling: blend the ingredients together - adding water as needed - until you get a smooth, creamy mixture that is slightly thicker than yogurt. Spread evenly into your crust.
3. To make the coffee blend: stir all the ingredients together until smooth then drizzle over the cream filling. Stir around with the handle of a wooden spoon to create pretty designs and swirls. Leave the tart in the fridge overnight, or in the freezer for a few hours (but it's best when you let it sit overnight; it develops more flavour). Garnish before serving.

Notes

ADAPTIONS: use any other flour instead of coconut flour; use 1 teaspoon vanilla extract instead of vanilla bean; use coconut butter instead of coconut oil; use dates instead of coconut oil and maple syrup in the crust; use carob or cacao instead of coffee; use lemon juice instead of lemons.

Article published on rawfoodrecipes.com/