The Complete Book of Raw Food (101 page)

finely shredded carrot, for garnish

Place the carrots, pineapple, pecan flour, raisins, dates, cinnamon, orange zest, orange juice, mesquite powder, nutmeg, and sea salt into bowl and hand mix. Mix gently but thoroughly, to make sure dates are evenly distributed.

Line the bottom of a 6-inch springform pan with plastic wrap. Press cake firmly into the pan.

To make the Cashew Cream Cheese, use a juicer to homogenize the cashews.

Hand mix the rejuvelac, and allow to sit in a glass bowl or wrapped in cheesecloth for 12 to 14 hours.

When the Cashew Cream Cheese is finished culturing, hand mix in the coconut butter, vanilla bean, date paste and sea salt.

Frost the cake with the Sweet Cashew Cream Cheese and sprinkle with shredded coconut.

To serve, place a small slice on a plate and garnish with fresh pineapple and finely shredded carrot.

Chill before serving.

Variation:
Form extra cake into bars and dehydrate for 10 to 12 hours at 110°F for a great snack on the trail.

Celebrate the Good Times Cake

B
Y
S
HAZZIE

A
DVANCED PREP
:
12 to 24 hours for soaking
I
MMEDIATE PREP
:
1 hour

S
ERVES
8
S
PECIAL
E
QUIPMENT
Food processor

For the base:

1 cup hazelnuts, soaked 12 to 24 hours

pinch of cinnamon or mixed spice

1 cup raisins, soaked 12 to 24 hours

meat of ½ coconut, ground (save water for filling)

For the filling:

½ cup raw tahini

1 dessertspoon (about 2 teaspoons) raw carob powder

½ cup raisins or dates

For the icing:

1 banana

½ papaya

2 tablespoons raw tahini

For garnish:

starfruit, thinly sliced

strawberries, thinly sliced

edible flowers

To make the base, process the hazelnuts, cinnamon, and raisins. Add the ground coconut to the mixture. If the mixture isn’t wet enough, add some coconut water. If too wet, add more nuts.

Mold into a circular base, about 1-inch thick.

To make the filling, mix the tahini and carob powder in a bowl with a fork; it will become very stiff.

Add coconut water to make a thick and creamy mixture. If you run out of coconut water, add drinking water. Process the raisins and/or dates until smooth.

Add the carob-tahini mixture and process all together.

Spread on top of the cake base. If it’s too stiff to spread, add more water or spread with a wet knife.

To make the frosting, process the banana, papaya, and tahini. Spread on top of the cake and let some dribble down the sides. If the icing is too runny add more tahini. Garnish with thinly sliced starfruit, strawberries and flowers.

Five-Minute Raw-Berry Shortcake

B
Y
S
ERGEI AND
V
ALYA
B
OUTENKO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
5 min

S
ERVES
8
S
PECIAL
E
QUIPMENT
Blender

For the crust:

2 cups almonds

½ cup honey

For the topping:

1 cup walnuts

¼ cup honey

2 tablespoons fresh coconut butter (optional)

For garnish:

Fresh strawberries, sliced

To make the crust, blend the almonds and honey until finely chopped. Spoon into a serving dish and pack down well.

To make the topping, blend the walnuts with honey and fresh coconut butter (if using) until smooth. Decorate with fresh, sliced strawberries.

Contributor’s note:
Of all the cakes we make, this is one of the fastest and easiest to put together—it literally takes less than five minutes to make.

Holiday Fruitcake

B
Y
R
ITA
R
OMANO

A
DVANCED PREP
:
24 hours for soaking
I
MMEDIATE PREP
:
30 min

S
ERVES
8
S
PECIAL
E
QUIPMENT
Food processor

1 cup cranberries, fresh or frozen

1 cup fresh apples, chopped

1 cup fresh navel oranges, chopped

2 tablespoons orange juice concentrate (frozen)

2 tablespoons fresh lemon juice

2 tablespoons psyllium husk powder

1 teaspoon pumpkin pie spice (or to taste)

1 cup walnuts, soaked for 24 hours

½ cup dried apricots, minced

½ cup dried figs, minced

1 cup currants

1 cup raisins

In a large food processor, use the “S” blade to process cranberries, apples, oranges, orange juice concentrate, lemon juice, psyllium husk powder, pumpkin pie spice, and walnuts. Prepare in several small batches if necessary.

Pulse ingredients to a fine pebble consistency and mix with dried apricots, figs, currants, and raisins. Press into bundt pan and let sit several hours before removing from mold.

Kumquat and Nutmeg Cheesecake