and Raw Vegan Chocolate Strawberry Silk Pie

Raw Vegan Chocolate Strawberry Silk Pie

After last years Raw Vegan Blueberry Cheesecake I made for my niece, Isabella's birthday, I had to find a just as impressive cake for her second birthday. I scrolled through the internet and found this one: Raw Vegan Chocolate Strawberry Silk Pie from Fragrant Vanilla Cake. So I got out my food processor and gave it a go, making a few tweaks and I also doubled the recipe. So here it is but unfortunately in all of my excitement I forgot to to take photo's of me making the crust.

Raw Vegan Chocolate Strawberry Silk Pie
Adapted from Fragrant Vanilla Cake
Preparation: Overnight plus 2 hours
Setting time: 1 hour

Ingredients:

Crust:

• 3 1/2 cup finely shredded dried coconut
• 2 cup raw pecans
• 25 soft medjool dates, pitted
• 1/2 tsp sea salt
• 1/4 cup raw cacao powder

Chocolate mousse:

• 4 cups diced ripe avocados (about 6 medium)
• 1/2 cup plus 2 Tbsp raw coconut nectar
• 1/4 tsp sea salt
• 1 Tbsp pure vanilla extract 
• 2/3 cup raw cacao powder
• 2/3 coconut butter, liquified

Strawberry Cream:

• 4 cup raw cashew pieces (preferably soaked overnight)
• 1/2 cup fresh coconut water
• 2/3 raw coconut nectar
• 1/2 tsp sea salt
• 2 Tbsp pure vanilla extract and seeds of 2 vanilla bean
• 3/4 cup raw coconut oil (warmed to liquid)
• 2 cup fresh strawberries

Decoration:

• Strawberries
• Raw chocolate

Method:

Crust:

1. Line a 22cm springform tin with baking paper.
2. Combine all of the ingredients in the food processor and process to a fine crumb. If the mixture doesn't hold together when squeezed between your fingers, add a few more dates and process until this is achieved.
3. Press the mixture into the bottom and part way up the sides. Use a glass tumbler to help stamp the mixture down and press it up the sides.
4. Place the tin in the fridge while you make the fillings.

Chocolate Mousse:

1. Combine all of the ingredients in a food processor and blend until smooth.
2. Pour onto the prepared crust. 
3. Slice a few berries and lay on top of the mousse.
4. Place the mixture back into the fridge while you make the cream.

All of the ingrediants.

Slice the avocados and add to the blender with the other ingredients.

Process!

Scoop on to the crust. (Note the sides to the crust.)

Smooth the mixture a little.

Arrange some sliced strawberries on top.

Strawberry Cream:

1. Add the cashews, coconut water, coconut nectar, sea salt and the vanillas into a food processor and process until smooth.
2. While the processor is running slowly pour the coconut oil into the processor.
3. Add the strawberries and process again until smooth.
4. Place the mixture into a bowl and into the freezer for around 45 minutes.
5. Spoon the strawberry cream onto the chocolate mousse.
6. Scatter some more sliced strawberries and the chopped raw chocolate on to the cake and place back into the fridge for at least an hour before serving.

Add the cashews, coconut water and nectar into the food 

processor with the sea salt and vanillas.

Nothing beats freshly scrapped vanilla beans!

  

Slowly pour in the coconut oil and process until smooth.

Add in strawberries.

Process.

After setting in the freezer for 45 minutes spoon onto mousse.

Flatten top

Now chop up your raw chocolate and slice some more strawberries.

Decorate as desired.

Chill until your ready to serve!

This was my first attempt at vegan mousse and I have to say, I am defiantly a fan. Although I am not vegan, I love making different types of cakes for my loved ones. I also love challenging peoples perception of raw, vegan food. People are often afraid to try raw food thinking it's going to taste 'raw'. It does taste different, but this isn't necessarily a bad thing. Plus I know my sister is very grateful for all my efforts in accommodating others dietary requirements.

So if you haven't made anything raw before, give it a go. You never know, you may prefer it!

Until next time.
Love, love Elle.

and Raw Vegan Chocolate Cake

Raw Vegan Chocolate Cheesecake

Last month, for me, was full of birthdays. My sister and my niece have their birthdays just two days apart. My niece chose a pavlova for her cake and my sister wanted a chocolate cake. Well more accurately, her little boy wanted a 'brown cake', which is his term for a chocolate cake.

So I searched the net and cobbled together this recipe with a few variations.

Adapted from Raw Chocolate Cheesecake

Raw Vegan Chocolate Cake.
Preparation time: 40 mins
Setting time: 8 hours

Crust

• ¾ cups well packed medjool dates
• 1 Tbsp. freshly squeezed lemon juice
• 1 Tbsp. vanilla paste
• Pinch of sea salt
• 1 ½ cups of ground hazelnut meal
• ½ cup dried coconut
• ½ cup cashews
• 2 tsp. cacao nibs
• Add a little coconut syrup/pure maple syrup, if mix is too bitter for your taste.

1. Blend the dates in a food processor until a smooth paste forms. If it turns into a hard lump add a little water and blend. Repeat if required.
2. Add the remaining ingredients and mix until smooth.
3. The mixture should be fairly wet. Press into a lined/greased 20cm spring for tin and refrigerate until ready to add filling.

Filling

• 2 cups cashews (soaked for at least 4 hours) 
• 2/3 cup maple syrup
• ¾ cup water
• 2/3 cup cacao powder
• 1 Tbsp. pure vanilla
• 1/8 teaspoon salt
• 1/3 cup melted coconut oil
• ¼ cup melted coconut butter
• ½ mixed berries approx.

1. Blend all of the ingredients but the oil, butter and berries until smooth and creamy in a high speed blender.
2. Add the butter and oil and blend again to incorporate. 
3. Gently stir in the mixed berries.
4. Pour over the crust.
5. Set in the fridge for at least 8 hours.
6. Decorate with more mixed berries.

Process dates until a paste forms

Add the remaining ingredients

And process again.

Press into tin. Flatten with a glass tumbler if desired.

Pile in the ingredients,

except the butter,oil and berries, then process.

In goes the coconut oil and butter.

Once combined, stir in the berries. Fresh or frozen.

Pour on top of the base.

Pile on more berries to serve!

The cake was perfect. The base was nice and fudgy and the berries mixed through it added a nice combination of sweet and tart to compliment the richness of the cake. I am starting to really enjoy making raw cakes and I can't wait to be more daring with my next one!

Until next time.

Love, love Elle.

and Raw Strawberry Rose Ice Cream Cake

Raw Strawberry Rose Ice Cream Cake

Last weekend was my nephews 3rd birthday. His whole family is vegan and mostly raw. He loves rice and quinoa and his favourite meal is nori rolls. So I headed into the kitchen to create his birthday cake. This was my first attempt at an ice cream cake and since I don't have an ice cream maker, I improvised.

Raw Strawberry Rose Ice Cream Cakes

Adapted from Mini Raw Strawberry Rose Ice Cream Cakes with Chocolate
Preparation: 4.5 hours

Setting time: 3+ hours and overnight.

Crust Ingredients:

• 200g hazelnut meal
• 2 cups desiccated coconut
• 4 Tbsp. cacao powder
• 14 dates
• A pinch sea salt
• 2 Tbsp. Coconut syrup (or other natural sweetener, refer to notes below)

Crust directions:

1. Grease a 20cm springform pan with non-stick spray and line the base and sides with baking paper. 
2. Combine all ingredients in the food processor and process until fine and starting to hold together when squeezed, add more dates if required.
3. Press the mixture into the bottom of the baking tin. Use the base of a glass cup to flatten the mixture out.
4. Put in the fridge while you make the ice cream.

Grease and line tin.

Add crust ingredients into processor.

The amount of dates can be changed until mixture is sticky.

Fine crumb.

Tamp down with the base of a glass cup.

Ice Cream Ingredients:

• 3-4 young coconuts to get 1 cup of coconut water and 2 cups of coconut meat. (Refer to notes below.)
• 2 Cups organic strawberries + 4-6 extra to be mixed in later
• 2 Cups soaked raw cashews, drained (soaked at least 4 hours)
• 1/2 Cup Coconut syrup
• Seeds of 2 vanilla bean
• 3 Tsp rosewater
• A pinch of sea salt
• 1/2 Cup coconut oil, warmed to liquid

Ice Cream Directions:

1. First, to get the coconut meat and coconut water, open up 3-4 young coconuts. We needed 4 coconuts to get enough meat and we had plenty of left over water for drinks. Refer to notes below on opening coconuts.
2. Add coconut water to a food processor, along with strawberries, cashews, coconut, coconut syrup, vanilla, rosewater and sea salt. 
3. Process until smooth.
4. Strain the mixture through a fine sieve and add to a freezable container and into your freezer.
5. Every 45 minutes or until it's starting to freeze, take out and mix with a hand mixer and repeat several times. This Incorporates air to help make it more ice cream like.
6. Leave over night and break the mixture apart and add to your food processor, and precess briefly until it is broken apart and creamy.
7. Stir in quartered extra strawberries.
8. Add the frozen mixture to the prepared base and place back in freezer until required.
9. Remove from freezer 5-10 minutes before serving.

Guide line for knife.

Break open coconut.

Add water and strawberries.

Nuts and meat.

Vanilla seeds, salt, coconut nectar.

Coconut oil

Blend.

Pass though a sieve then into a container and into the freezer..

Slightly frozen so blend with a hand blender. This incorporates air.

Once frozen break apart with you food processor and mix in extra strawberries.

Add mixture to the prepared base and freeze until needed.

We decorated the cake with fresh cut strawberries.

Serve!

The cake was silky smooth and had a lot of flavour. The base was deliciously fudgy as well. None of the cake was left and I found the biggest complement was from the nannas who went back for seconds. Why? Well our nannas grew up in an age where cakes were made with eggs, butter, sugar, milk and flour etc., and the fact that they love and accept a cake which is completely alternative is a great complement and shows how far raw 'baking' methods have come.

Notes:
This recipe can be made in an ice cream maker. Instead of putting the mixture into a freezable container add it to your ice cream maker and follow its instructions. Then stir through the fresh strawberries and then add to your prepared base. Freeze for 4 hours to overnight.

Tips for opening a young coconut:
There are many instructional videos on the net for opening a young coconut.
http://www.youngcoconuts.com/open.html
http://rawglow.com/youngcoconuts.htm

Once you have opened it, pour out the water though a sieve and then use a spoon to scrape away the meat from the nut. Turning a spoon over is an easy way of doing this. If you still do not have enough coconut meat it can be substituted with more soaked cashews. 1 cup of meat equals 1 cup of cashews.

Agave syrup?:
I found coconut syrup in my local health food shop, where I get most of my ingredients. My sister asked for me not to use agave as she believes that it is not as raw and natural as it claims to be. We have both used this product in the past but currently there is a discussion on it's merits as a sugar substitute. I cite this article; http://realfoodforager.com/why-i-never-use-agave/. I respected my sisters request not to use the product and went with coconut syrup. If you can not find coconut syrup, maple syrup is a great alternative. Check out his website for suitable alternatives :http://www.naturodoc.com/library/nutrition/natsweets_use.htm.

If you choose to use agave, that is completely your decision  You may chose to believe that article or prefer to believe other studies. I am not vegan, but my sister is, and since the cake was to suit her dietary  requirements and ethical believes, I followed her instruction.

Happy cake making!

Until next time.
Love, love Elle.

and Raw Vegan Blueberry Cheesecake

and a cake you don't bake
Raw Vegan Blueberry Cheesecake

Over the weekend was my nieces 1st birthday party and I made my first raw vegan cake flying solo. I have helped my sister in the past create a couple, but this one was left entirely up to me. Although she did help me find the recipe. The most important piece of equipment required for a raw vegan cake is a really powerful blender, food processor etc. It must be able to pulverise anything in its path. I was lucky enough to get one for my birthday this year from my family.

Raw Blueberry Cake Recipe:

Before you get started, read though the whole recipe and work out what needs to happen first. I didn't. The blueberry filling requires 1 and a half cups of cashews to be soaked for two hours. If you don't have the time chop up the cashews then soak them. This will allow the water to penetrate faster and the cashews to become soggier quicker.

Decoration:

Blueberries, and lots of them. I must have used an extra cup or two. I ran out near the end so I headed off to the shops for another small punnet. But if you like, you can just pile some up in the middle, make a ring around the outside or scatter them across the top. Up to you.

Crust Ingredients:
3/4 cup well packed soft dates, chopped
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. vanilla
Pinch of sea salt
1 1/2 cup ground almonds or almond flour
1/2 cup dried coconut
1/2 cup cashews

Crust Directions:
Blend the dates in a food processor until a smooth paste forms. If the dates turn into a hard block, add a tablespoon of water and continue blending until it is smooth. Add more water if required. Add the remaining ingredients and mix until smooth.

Put the crust mixture in the bottom of a springform pan and put it in the freezer until you are ready to assemble. I lined the springform tin with baking paper, just to be sure. To hold it in place, I sprayed a little vegetable oil onto the tin before lining.

Vanilla Cream Ingredients:
1 cup cashews, (soaked for a few hours and drained)
1 cup fresh coconut milk (or blend 1 part dried coconut with 3 parts water)
1/4 cup agave nectar
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. pure vanilla extract
pinch of sea salt
1/2 cup of melted coconut oil
1 Tbsp. lecithin granules, finely processed into powder

extra blueberries to scatter though the mixture when assembling

Vanilla Cream Directions:
Put all the ingredients except the coconut oil and lecithin in a food processor and blend until smooth. Add the last two ingredients and make sure they are incorporated fully.

The finer the lecithin the easier and faster it will combine into the mixture. I brought granules and mortar and pestled it finer. If the mixture looks like it is coagulating or not coming together, don't worry, keep processing it and it will soon become smooth.

Put the vanilla mixture aside.

Blueberry Cake Filling Ingredients:
1 1/2 cups cashews (soaked 2 hours and drained)
2 cups fresh or frozen blueberries (thawed)
1 Tbsp. fresh lemon juice
1/4 cup agave nectar (or a bit more, to taste)
1 tsp. pure vanilla extract
1/8 tsp. sea salt
1/3 cup raw coconut oil
1 Tbsp. lecithin powder

Blueberry Filling Directions:
To make the filling, blend all the ingredients except the coconut oil and lecithin. When well combined and smooth, add the oil and lecithin until combined and very smooth. Set aside until you're ready to assemble.

To Assemble Your Raw Blueberry Cheesecake:
Remove your tin with the base from the freezer.
Pour half of the blueberry filling mixture on top and set it in the freezer for about an hour on a level surface.
Top the first blueberry layer with half of the vanilla cream and then scatter with blueberries. Spoon over the rest of the vanilla mixture and return to the freezer.
Once the first two layers are set, around 2 hours, pour in the remaining blueberry filling, cover the top with more blueberries (decoration) and return to freezer until ready to serve.

I removed the cake a few hours before serving to defrost a little.

Recipe adapted from Vegan Nutritionista.

Verdict:
It was a hit. Even the non vegans enjoyed it. I don't think they would have even guessed if I hadn't told them. The base was so soft and fudgy and it was lovely and smooth. I am very proud of my non sugar, butter, chocolate cake.

Love, love Elle.