Well, it’s been silent over here and I’m indeed sorry about that. Remember how I told you last time what great of a job I’ve been doing at staying sane during exams? Here is a little update: it didn’t work so well. Turns out I’ve just been suppressing my panic, and could do so by just studying that teeny tiny amount of subject that I was already good at. Now that I’ve turned to the harder stuff life went straight to hell and I can’t really be bothered to look at the blog. When procrastination is no problem anymore, you know that you’re really f***ed (excuse the language). After many hours of studying today I forced myself to open the browser and logged into my dashboard, though, and here we are. Trying to do it all, like always!
Todays recipe is a good one, and a special one. It’s my first own recipe for raw cake and I’d say it turned out pretty great. When Miriam from Terra Elements asked me if I would like to create a dish with some of their products, I immediately knew that I wanted to give this a try. To be honest, as a student raw food ingredients aren’t really affordable to me. I do buy a few hemp seeds and cashews from time to time, but I can’t treat myself to all the amazing superfood products on the market, even though I wish I could.
The base of those mini cakes (by the way feel free to make one big one instead) is pretty simple, made of almonds,dates and maple syrup. It’s topped with a rich and creamy layer of cashew and baobab and a layer of cashew, baobab and strawberries. Baobab is very high in vitamin C, calcium, magnesium, iron and fiber. For a finish I sprinkled it with their lovely Cashew Cacao Nibs for some extra chocolate and crunch. They didn’t last long, believe me!
For the base:
150 gram almonds
8 medjoul dates, pitted
1,5 tablespoon maple syrup
1 pinch of sea salt
For the filling:
200 gram cashews, soaked over night and drained
100 milliliter almond milk
60 milliliter maple syrup
3 tablespoon lemon juice
2 tablespoon coconut oil, melted
2 tablespoon baobab powder (optional)
1/2 teaspoon grounded vanilla
1 pinch of sea salt
50 gram strawberries, frozen or fresh
For the topping:
4 tablespoon Cashew Cacao Nibs Mix (optional, can be replaced with other nuts or fruit)
1. In your highspeed blender combine all the ingredients for the base until you have a sticky bulk. Line your pan(s) with parchment paper and distribute your base on the bottom, then set aside.
2. Add all the ingredients for the filling, except the strawberries, to the blender and mix until smooth. Transfer about 2/3 of the filling to your pan(s) and on top of the base and put it in the freezer. Let it set for about 50 minutes.
3. Add the strawberries to the remaining filling and blend again. Pour on the now solidified first layer and sprinkle with the cashew cacao nibs mix. Freeze again for about 50 more minutes.
4. Remove from the freezer and let it thaw until it’s starting to soften again. This should take about 15 minutes. Of course you can keep it in the freezer for longer, just remember that it will take longer to thaw then.