By Hannah Powling
If you’re a little intimidated by the world of baking, or the prospect of creating something from the likes of The Great British Bake Off scares you a little bit – then you’ll love these sweet recipes. No oven turning-on is even required!
We wanted to share with you some fabulous Raw Cake recipes, simply because eating raw food can be massively beneficial. Why? Firstly, digesting raw foods is a hell of a lot easier on your body and done at a faster rate which allows you to preserve much more energy. Secondly, most vitamins and phytonutrients are destroyed or damaged when cooked or processed, so cutting out the cooking part means that no goodness is compromised.
So enjoy cakes and sweet treats the raw way, and take a look at our selection of delicious recipes below:
Banoffee Pie
INGREDIENTS
Nougat
165g rolled oats or oat flour (can also be replaced by more ground almonds)
165g ground almonds
50ml maple syrup
25g melted raw coconut oil
1½ teaspoons vanilla powder
Banana Caramel
350g soft pitted Medjool dates
150g very ripe peeled bananas
Raw Chocolate
100g raw coconut oil
60g cacao powder
2 teaspoons vanilla powder
pinch of salt
4 tablespoons maple syrup
2 tablespoons cacao powder, for dusting
1 banana, sliced, to decorate
DIRECTIONS
To make the nougat:
1. If using whole rolled oats rather than flour, place the oats in a food processor and grind to a flour-like consistency.
2. Add all the other ingredients and pulse until the mixture comes together.
3. Line a 20cm x 28cm brownie tin with greaseproof paper. Press the mixture into the tin and place in the freezer while you make the banana caramel.
To make the banana caramel:
1. Blend the dates until they form a paste. Add the banana, blending until a smooth caramel forms.
2. Spread onto the base in the tin and then return it to the freezer.
To make the raw chocolate:
1. Melt the coconut oil in a bain-marie or a glass bowl above, not touching, a pan of simmering water.
2. Once melted, add all the other ingredients and stir until you have a nice smooth chocolate.
3. Pour the chocolate onto the other two layers and leave to set in the freezer for at least an hour.
4. Remove the banoffee slice from the freezer at least 10 minutes before slicing to prevent it from cracking. Dust with cacao powder and serve with banana slices on top.
Cheesecake
INGREDIENTS
Base Layer (crust)
1 cup pecans or walnuts
3/4 cup raisins
3 tablespoons water
Middle Layer
2 cups raw cashews (soaked for 4 or more hours/ overnight)
1/2 cup coconut oil, melted
juice of 1 lemon
1/2 cup rice malt syrup or maple syrup
Top Layer
1 cup chopped strawberries
1 cup wild or regular blueberries, fresh or frozen
DIRECTIONS
1. First, soak the cashews for 4 hours or more in the refrigerator, or overnight. (If you’re really pressed for time, I have cut the time for just 1 hour if I soak them in hot water at room temperature. But be careful, these really need to be used right away or else they become rancid quickly.)
2. Line an 8 x 8′ pan with parchment paper, be sure to use a larger sheet so the paper sticks up all around. This will make it easier to remove the cheesecake when it’s done.
To make the crust:
In a food processor, pulse all the nuts until a fine grind. Add in the raisins and continue mixing until crumbs form. Add water and continue mixing until the mixture starts to stick. Turn off mixer, and scoop out into the bottom of the pan, firmly and evenly. Set aside. Wipe the food processor with paper towel so it’s ready for the filling ingredients.
To make the filling:
1. Rinse and strain the cashews and place them into the food processor. Pulse until fine crumbs form. 5. Add in melted coconut oil, liquid sweetener of choice and continue processing on high a very smooth mixture forms. Scoop about 2/3 of this mixture on top of the base and place in the freezer to set for 1-2 hours.
2. Add the fruit to the remaining filling mixture and process on high until completely pureed. Place the whole container from the food processor in the fridge as you wait for the cheesecake in the freezer to set.
3. Once it is hardened to the touch, scoop or pour out the fruit filling on top evenly. Tap the pan gently to let it settle.
4. Return to the freezer the freezer for about 1-2 hours or just until almost ready to serve. Remove the cheesecake from the pan by lifting the parchment paper on opposite sides. Cut into squares (or rectangles) while still frozen. They defrost in just about 30 minutes in the refrigerator and 15 minutes at room temperature so give them enough time to defrost slightly before serving. Top with fresh blueberries if you like.
Chocolate Cake
INGREDIENTS
300 g pecan nuts
150 g medjool dates
150 g dried figs
3 tablespoons raw honey
5 tabelspoons raw cacao powder
1½ teaspoons vanilla extract
Base
60 g cacao butter
150 g hazelnuts
3 tablespoons raw cacao powder
1½ tablespoons raw honey
Icing
200 g coconut oil
120 g cacao powder
2 teapoon raw dark agave nectar
2 tablespons bee pollen
DIRECTIONS
1. Line a 20cm springform cake tin with greaseproof paper.
2. To make the base, shave the cacao butter very finely into a small bowl, then place in a large bowl of hot water and allow to melt (it melts at about 34ºC, so is still considered raw).
3. Blitz the hazelnuts in a food processor until very fine, combine with the other base ingredients and press into the tin. Chill while you make the filling.
4. Blitz the pecan nuts until very fine, then add the remaining ingredients (remember to destone the dates) and blitz until everything comes together. Press into the tin and chill for at least 3 hours.
5. Combine the icing ingredients and chill for about 20 minutes to set a little, stirring once or twice.
6. Run a round-bladed knife around the edge of the cake and remove from the tin. Spread the icing on the cake with a palette knife and dust with the bee pollen (if using).
Mint Pavé
INGREDIENTS
Serves 20 pieces
For the Chocolate Layer
50g cocoa powder
100g coconut oil, melted
3 tbsp raw honey
1 tsp vanilla extract
½ tsp mint extract or to taste
Pinch of salt
For the Mint Layer
150g coconut oil at room temperature (not melted)
3 tbsp raw honey
¾ tsp mint extract or to taste
1½ tsp spirulina powder (or natural green colouring)
1 tsp turmeric
DIRECTIONS
1. For the chocolate layer, whisk the cocoa powder into the melted coconut oil a little at a time and then whisk in the other ingredients until smooth.
2. Use a spatula to smooth it into a small parchment paper lined tray approx. 17cm x 11cm (we used a glass lunchbox).
3. Place in the fridge to set for 10 minutes.
4. For the mint layer, use a whisk to blend the ingredients for the mint fudge layer together until smooth.
5. Smooth over the chocolate layer and set in the fridge. Slice into squares and enjoy straight from the fridge.
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