The Complete Book of Raw Food (102 page)

B
Y
S
HAZZIE

A
DVANCED PREP
:
2 hours for soaking + 1 hour for freezing

I
MMEDIATE PREP
:
40 min
S
ERVES
8
S
PECIAL
E
QUIPMENT
Food processor

For the crust:

3 cups almonds

2 tablespoons raw carob powder

1 cup pecans

2 cups dates, pitted and soaked 2 hours

1 vanilla pod

1 teaspoon nutmeg

1 orange, juiced

For the cheese:

5 bananas, peeled, thinly chopped and frozen overnight

4 kumquats, halved, middles discarded

1 large mango, peeled

Cover the base of a springform pan in plastic wrap, fitting it to the pan. Cover the sides in aluminum foil.

Combine the almonds, pecans (reserve 8 for decoration), dates, 1 inch of the vanilla pod, a dash of nutmeg, carob powder, and orange juice in a food processor. Process gently to start, and continue until you get a dough-like consistency. If it’s not doughy enough, add small quantities of water until you achieve the desired result. Place in the cake pan and flatten.

Clean your food processor and add the banana and kumquat skins.

Slit the vanilla pod and scrape the seeds into the processor. Carve the peeled mango away from its seed and add to the food processor along with a dash of nutmeg. Add a couple of chopped dates if you like, too. Process for several minutes, until the entire mixture turns white and fluffy.

Add the mixture to the cake tin on top of the nut base. Smooth it all down so there’s no trapped air, and it’s level on top. Decorate with reserved pecans and sprinkle on the remaining nutmeg.

Freeze for at least 1 hour before serving. Turn out the cake by pushing the loose base out and up. Remove the foil and place on a serving plate.

Party Carrot Cake

B
Y
J
ULIE
R
ODWELL

A
DVANCED PREP
:
1 hour for refrigeration
I
MMEDIATE PREP
:
40 min

S
ERVES
8 to 10
S
PECIAL
E
QUIPMENT
Juicer, coffee grinder, food processor

For the cake:

1 generous cup walnut halves

1 generous cup dried unsweetened coconut

⅔ cups dates, pitted and ground

½ cup raisins, ground

¼ cup flaxseed, ground fine in coffee grinder

5 cups carrot pulp (from about 5 pounds juiced carrots)

½ to 1 teaspoon cinnamon

½ teaspoon nutmeg

½ to 1 cup carrot juice

1 tablespoon psyllium husk powder (optional)

For the filling and frosting

1 cup raw cashews, soaked for up to 1 hour

1 lemon, juiced

4 to 6 tablespoons raw honey

1 teaspoon almond extract

small piece dried mango or papaya

carrot leaves

Set aside 7 to 8 of the best-shaped walnut halves and 1 tablespoon coconut for garnish. Grind the remaining walnuts in a food processor and place in a large bowl. Add the dates, raisins, flaxseed, carrot pulp, nutmeg, and cinnamon.

Mix by hand, kneading for smoothness. Add just enough carrot juice to bind the mixture. If using psyllium, it will thicken and bind the mixture in about 5 minutes.

Divide into two equal portions and shape the first layer of the cake to fit your serving platter.

To make the frosting, process the cashews, lemon juice, honey, and almond extract in a food processor until very smooth.

Coat the first layer of cake with about a third of the frosting. Shape a second layer and place on top of the first. Coat the top and sides of the cake with remaining frosting. Press walnuts into the sides where the 2 layers meet, and sprinkle coconut on top. Decorate with pieces of mango or papaya cut in carrot shapes, and add a bit of carrot leaf to each.

Chill in the refrigerator before serving.

Wedding Cake

B
Y
S
ERGEI AND
V
ALYA
B
OUTENKO

A
DVANCED PREP
:
1 hour for refrigeration
I
MMEDIATE PREP
:
30 min

S
ERVES
10 to 14
S
PECIAL
E
QUIPMENT
Food processor

For the crust:

2 cups raw tahini

4 cups dry, shredded coconut

½ cup honey

½ teaspoon salt

For the frosting:

1 cup cashews

1 teaspoon mint extract

¼ cup fresh coconut butter

2 tablespoons honey

½ teaspoon sea salt

For garnish:

sliced fruit of your choice

To make the crust, using clean, bare hands, mix together the tahini, shredded coconut, honey, and sea salt until desired texture is achieved. For layers, add any sliced fruit of your choice.

Process the cashews, mint extract, coconut butter, honey, sea salt, and ½ cup water. (Try to use as little water as possible. The less water you use, the thicker the frosting will be.)

Frost the cake and chill it in the refrigerator before serving. You may buy the wedding cake stand at any craft store.

Contributor’s note:
This cake does not need to be frozen because the crust is very firm. The more coconut you add, the firmer it will be.

Yummy Cake

B
Y
A
BEBA
W
RIGHT

A
DVANCED PREP
:
8 to 10 hours for soaking
I
MMEDIATE PREP
:
45 min

1 cake
S
ERVES
10 to 15
S
PECIAL
E
QUIPMENT
Food processor

For the cake:

1 cup
each
almonds, walnuts, and hazelnuts (or filberts), soaked overnight

½ cup raw carob

1 ½ cups Medjool dates, soaked 30 minutes

1 cup almonds, unsoaked

½ teaspoon vanilla or butterscotch extract

For the filling:

banana slices, or other fruit of your choice

For the frosting:

¾ cup raw cashews, soaked 30 minutes

¼ cup pine nuts, soaked 10 minutes

Medjool dates, pitted, or honey, as sweetener, to taste

½ teaspoon vanilla extract

Chop soaked nuts in food processor until fine. Blend in carob and vanilla, and mix again. Add dates until nuts form a loose ball; check for sweetness and add more dates if necessary. Transfer mixture to a large bowl.