Yummy Raw raspberry and chocolate birthday cake

Today was Eliah’s 2nd birthday, so I made him a cake with his favourite ingredients.

Base;
100g ground almonds
100g flax, pumpkin, sunflower seeds (ground)
100g dates
50g coconut oil

Blend together in a food processor and press it flat into a silicone cake pan.

Middle Layer;
1 punnet of raspberries (or any berries that you like)
2 tbs coconut oil
2 tbs coconut sugar
1/2 tin of coconut cream

Blend together and spread over the cake base. Place in the fridge to set for 15 mins.

Top layer;
100g raw cacao butter melted
75g raw cacao powder
100g dates

Melt the cacao butter and mix in the cacao powder. Add to a blender with the dates and blend.
Spread this onto the top of the cake and place into the pan and in the fridge to set.


Healthy heart and gut pesto

In this recipe we will be using ingredients that have been shown to help with blood pressure and parasites in the gut.
This is delicious!

3 tbs of pumpkin seeds
1 tbs of sunflower seeds
1 large handful of basil
1 garlic clove
1/cup of olive oil
A sprinkling of chilli (optional)

Blend all of the ingredients until smooth and serve.


Raw Apple Pie

Base;
100g ground almonds
100g desiccated coconut
100g dates
1 tbs molasses
1/2 inch knob of ginger

Blend the almonds and coconut to a fine powder, then add the dates and finally the molasses. It should all form a sticky ball. Spread this out at the bottom of your pie or silicone dish, making sure to push it up the sides to make a pie crust shape, and place in the fridge to set.

Apple layer;
5 apples
1 cup of coconut sugar/maple syrup/honey
2 tsp vanilla
2 tsp nutmeg
2 tsp cinnamon

Place all of the ingredients into the food processor and blend – the apples want to be shredded in consistency. Then leave to sit for 15 mins to allow the juices to mix.

Caramel layer;
100g raisins
100g dried apricots (the brown ones)
100g dates
1/2 cup water

Place all of the ingredients into the food processor and blend until smooth. This will then get placed on top of the apple layer.

Cream layer;
100g cashew nuts, pre-soaked
1/2 tin coconut milk or 1 small tin of coconut cream
1tsp vanilla

This is the final layer to go on. Again, place the nuts in the food processor first, making sure that you have drained and rinsed them. Blend until smooth then add the coconut and vanilla and blend. This is the final layer which gets poured on top. Place in the fridge or freezer if you are inpatient to set. When top layer is hard you are ready to eat.

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