Raw cake

Raspberry-Chocolate Raw Cakes

December 27, 2015 By Lara 2 Comments

Hello, Reader of Vanillacrunnch.com. Maybe you are a loyal reader, knowing me already for certain months or years or you just came along and found this post by coincidence because you want to find out about these ominous which are supposed to be healthy and good for you and still yumi with all the good stuff. You got me. Well, we will talk about this later. I feel that you and I have come to a place in our relationship where I need to tell you

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Raspberry-Coconut Slices

December 7, 2015 By Lara 1 Comment

These clean Raspberry-Coconut slices with raspberry Chia jam are the perfect alliance of different flavors and consistencies. Everyone knows that raspberry and chocolate and coconut is the best pairing ever – except my mom…but she doesn’t count in this example. I made a lot of different raw cakes and combination of flavors but nothing beats this trio. This bites would rule the world in chocolate raspberry coconut harmony. They are pure perfection. The best food to ever have graced this earth and all other foods will bow down to their glory! HAHAHHA!!

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Raw Chai-Beetroot Cake

May 24, 2015 By Lara 5 Comments

If there’s any organic vegetable that makes your food look pretty it is beetroot. It is a food photographers best friend.

Apart from this you can combine it with cashews and make a heavenly raw cake.
Is it my first try on beetroot in baking so please don’t judge.
I am happy for improvement recommendations and ideas.

Ingredients

Crust

6 dates soaked in water
1/2 cup of nuts, (I used cashews,soaked overnight!)
1/2 cup shredded coconut
2 tbsp agave syrup
a pinch of Chai spice (cinnamon works as well)

Filling

1 1/2 Cup cashews (soaked overnight)
2 medium-size beetroots (peeled,cooked and sliced)
1/4 cup almond milk
1/4 cup agave syrup
1 tbsp Coconut oil (melted)
1 tbsp vanilla extract

Method

For the crust blend the soaked nuts, add the rest of the ingredients into a food processor. Test the crust between your fingers. you should be able to press it into a prepared cake tin. If it doesn’t stick add some agave syrup and blend again. Press the nut and date mixture into the bottom of your dish. Put into the fridge until the filling is ready.

For the filling first mix the cashews very well until smooth (this amy take a while) put the rest of the ingredients in the food process (or whatever pulverizing machine you have) and blend. Blend for at least 5 minutes or more. Pour the cashew-beetroot filling into the cake tin on top of the crust. Cover with plastic wrap, press it down so it’s touching the surface.
Now put it in the freezer for at least 2 hours or if times allows overnight 😉
Take the raw cake out of the freezer 10 minutes before you want to eat it depending on the consistency you like to eat it.

Last, don’t forget to send me a picture or tag me on Instagram (@vanillacrunnch) of the colorful cake! I am waiting 🙂