This was one delicious cake…
For this no baking was required to make it, can you believe it! NO BAKING! Shock! lol… that for me is half the fun of making ‘raw’ foods.
Raw foods are never heated above 46 degrees centigrade. When most of us are heating our food well above this temperature daily. In my opinion both types of cooking have their pros and cons but this one raw desert is one of my fav’s to make and so I thought I would share the recipe with fellow bloggers/fans. This recipe is taken from the book ‘Rawlicious’ by Peter and Beryn Daniel, so is not my own but I have put my own twist into it with the oranges. Stay tuned for me making another one of there recipes which is “RAW CHOCOLATE” – coming soon.
-Organic Raw Chocolate & Orange Cake Recipe-
To make the crust you will need:
1 table spoon of organic coconut oil (if yours is solid due to the whether just warm it over a cup of water that has boiled to melt it)
3 cups of desiccated organic coconut
1 and a half cups of organic almonds
1 table spoon of fresh lemon juice
Seeds of 1 organic vanilla pod
1/2 cup of organic raw honey (or agave works just as well)
2 tablespoons of Organic Raw Cacao powder (I use the
‘Soaring Free Superfoods’ one)
In a food processor grind the nuts into a fine crumb mixture.
Add the dessicated coconut and the other remaining ingredients and pulse until well combined. Use a quiche tin with removable base or a spring form cake tin and press the mixture into the bottom. Puncture holes into the base using a fork and put it into the fridge whilst you make the filling. For the orange mousse filling:
1 ripe organic paw paw
Juice of 8 organic oranges
1 cup of organic coconut oil
Seeds of 1 organic vanilla pod
Blend all the above ingredients together in a power blender. Get your base out of the fridge and pour the filling into the crust and refrigerate. This will take 1 – 2 hours to set.
