maanantai 24. marraskuuta 2014

English recipe: Pear & Salted Caramel Raw Cake!

Since I got some questions on Instagram about sharing this recipe in English too, I decided to go for it. Most of you are probably familiar with the idea with raw treats: you don't cook them, they are 100% vegan & dairy free, gluten free and super healthy with all the nutrients, vitamins etc saved for you. This is maybe my favorite raw recipe with all the best things. 

You CAN substitute a lot of the ingredients or leave them out all together, but then I cannot guarantee success with this recipe. I tried to convert the measurements into cups, hope it makes sense! ;)

Enjoy guys!

Pear & Salted Caramel Raw Cake

(Raw, vegan, gluten free, dairy free, no refined sugars.)
You need a cake pan, some baking paper and a food processor or a blender.

First, cover the base of the pan with baking paper and grease with coconut oil.

Ingredients for the crust:

- heaped 1 cup of pecan nuts
- a handful of almonds
- 1/3 cup of coconut flakes
- a large handful of pitted dates
- 2 tbs maple syrup or 
coconut sugar (or 50/50)
- 1 tbs lacuma powder
- 0,5 ts of cinnamon
- a pinch of vanilla powder
- a pinch of quality salt

Pulse nuts into crumble in a food processor. Add rest of the ingredients and blend until you get a "dough" that you can form with your hands. A little crumbly texture is good. If it crumbles too much, add a little water or coconut oil. Press into the bottom of the cake pan. Move the dish to the freezer while you prepare the filling.

Ingredients for the filling:

- 1 small avocado
- 3 organic pears
- zest of 1 organic lime
- a squeeze of lime juice
- 1 cup cacao butter, coconut oil
or coconut butter (or a mixture of 1/3 each)
- 1-2 tbs honey or maple syrup
- 2 ts soy lecitin (optional)
- 1 ts vanilla powder
- 5-10 drops vanilla stevia
- a pinch of quality salt
- 1/2 ts of spirulina/green powder
for color (optional)

Peel the avocado. You can use the skins of the pears if they are organic. Zest the lime. Carefully melt the coconut oil/butter and cacao butter, and mix with honey/maple syrup. Add the mixture and all other ingredients to a food processor or blender and blend until creamy and smooth. Take the pan out of the freezer, pour the filling over the crust and put back to the freezer for at least 30-60min.

Ingredients for the frosting:

- 3-4 tbs maple syrup
- 2 tbs peanut butter
- 1 tbs melted coconut oil
- 2 tbs lacuma powder
- 1 tbs coconut sugar(use only 3 tbs of 
maple syrup if using this)
- a pinch of quality salt

+ some pecans for decoration

Mix all the ingredients except the salt and for a dough. Use wet hands to mould the dough over the cake and press to make a smooth layer of frosting. If this is hard, form some small balls of dough and press them over the filling one by one. You can also use a spoon to do this. When you are ready, decorate with pecans and drizzle carefully with Himalayan salt or sea salt.

Move the whole cake to the freezer for at leaf 15 minutes before serving. Carefully remove the cake out of the pan. Serve with a good cup of coffee or tea. Enjoy!

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