Almond cakes and cookies caramel Cashew dates dessert Featured Uncategorized

Raw Cake with berries

October 25, 2016
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Wow! last quater is already over and we are heading towards the final lap of the journey to the finish line. As we head into the busiest time of the year this quarter somehow gains the maximum of momentum in terms of many aspects. The sales guys go on overdrive to meet their targets and play all cards tucked up their sleeves, the design team waiting patiently to hit the bull’s eye with their creative projects. The marketing team hold on to their breath till their promotions have made the necessary impact on the people translating into the top line growth and the finance team sharpening their pencils and adjusting & readjusting the numbers and running their commentary as each day the sun sets down to a well-deserved siesta, organisations however seem to have dispensed off with such luxury in the last quarter.

So yes! We are all very busy before taking a long awaited break.

Well….

For me I am feeling absolutely elated, last quarter was a push, an inner urge & a promise made to myself to publish my first eBook. & I did it!!!
I feel a sense of accomplishment at having kept my promise to myself. I think the biggest victory that we can credit ourselves for is the victory over our own procrastination, victory over the self-doubt we harbour for our own abilities and the victory over the fear of the unknown.
I always wanted to publish and share an eBook. I brainstormed for a couple of ideas and kick started with something other than the current topic of Cup Cake designing. Interestingly I tried a few of them, baked and photographed them. But somehow l got digressed with other topics that sounded more promising.
The idea of cupcake decoration jumped in and finally I took it to fruition. It took me three months to individually bake them, photograph them and finally upload them and the most tiring part of this journey was editing the written parts again & again to make it simple yet comprehensive even for the most amateur of bakers. So please excuse me if you find any typo in my rush to share this with you…

Please click the link to access the free eBook for you my dear readers.

 

TEXT HERE

 

 

Coming back to the blogpost, I wanted to try this cake for a long time now. Seeing it on many blogs, magazines and Instagram. I couldn’t resist giving it a go.

The raw vegan dessert movement has gained momentum over the last couple of year and features desserts that are rich in coconut oil, fruit, tahini and unrefined sugar.

The rich colour from raw mixed berries was irresistible and I wanted to try this with avocado and lime too for an interesting twist.  The results turned out to be amazing.
It was really good and something very different & delectable. I highly recommend it if I may say so myself as a good dessert for adults. I am not entirely certain this will go well with the kids because my older who is normally enthusiastic about trying my creations, had pleasing remarks about the taste with a mellowed after tone spilled the beans – mom I reckon adults will admire its taste more than kids…
So here it is  Raw vegan cake adapted from call me cupcake
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Raw cake AKA raw vegan cheese cake
 
Ingredients
  • FOR THE CRUST
  • ½ cup pitted dates
  • ½ cup almonds
  • pinch of salt
  • FOR THE FILLING
  • ¾ cup cashew nuts, soaked in water overnight then drained*
  • 2 tbsp lemon juice
  • Zest from 1 small lemon
  • 3 tbsp coconut oil, melted
  • ⅓ cup coconut milk (full fat)
  • 1-3 tbsp maple syrup (to taste)
  • ½ cup (25 g) fresh or frozen mixed berries
Instructions
  1. Soak the dates in warm water for 15 minutes and then drain. Put almonds in a food processor and pulse until they are finely chopped. Add the dates and salt and pulse until a paste forms.
  2. Press the mixture into a 6 to 8 -inch springform pan or a regular cake pan covered with parchment paper. Put the pan in the freezer while you prepare the filling.
  3. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
  4. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting.
Notes
The small one is made of Avocado flavoured with lime. Scoop a fresh avocado and add it instead of Berries.

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