Cakes and Sweets – RAW Food Recipes etc (2024)

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by.If you have been here before, thank you for visiting again.

It’s amazing how fast and easy it can be to create raw versions of cooked favourites. I was recently presented with a box of out-of-this-world artisan soft amaretti … The ingredients listed on the box being sugar, apricot kernels, almonds and egg white, I figured I would play around to come up with a raw version. My main concern is that the original recipe just has too much sugar, in fact, the first ingredient is sugar : over 50% !

So these raw amaretti are way lower in sugar. They are also vegan (I left the egg white out) and gluten-free (like the original), and finally, they literally take 5 minutes to make (excluding dehydrating time). What’s there not to love ?

1 cup ground almonds

1 tbsp rawcoconut palm sugar

1/4 tsppink Himalayan crystal saltorsea salt

1 tspagave nectar

1 tbsp good qualityalmond extract

about 1 tbsp pure fresh water, or as needed

In a mixing bowl, combine the ground almonds, coconut palm sugar and salt. Thoroughly mix the dry ingredients using your hands, working in as much air as possible. This step is the key to soft and moist yet light amaretti.

Add the agave, almond extract and water. Add more water if needed, aiming at a crumbly dough consistency. Taste test, but don’t eat it all …

You can roll the dough and cut it into desired shapes using a cookie cutter. I use pop cake moulds to shape my raw amaretti. Put your amaretti onto a lined dehydrator tray and dehydrate at 42 C for about 6 hours or until your amaretti are as dry and crunchy on the outside whilst staying as moist as you like them in the inside.

For instant, no-dehydrator amaretti, just pop your amaretti in the fridge for a couple of hours or in the freezer for 15 minutes.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETCWant to look good and feel great byincluding more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips fromhttps://rawfoodetc.wordpress.com/

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by.If you have been here before, thank you for visiting again.

Taking inspiration from myquick and easy coconut and vanilla macaroons, I made thesechocolate, raspberry and ginger macaroons. Chocolate and raspberry must be the best combination ever, and ginger gives these macaroons such a delicious kick.

Makes 16 small macaroons :

1 cup dessicated coconut

1/4 cup almonds

1/4 cup raw almond butter or tahini

1/4 cup raw cacao powder

2 tbsp agave or your favourite sweetener, to taste

2 tbsp raspberry powder

1 tbsp fresh ginger root juice

generous pinch Himalayan pink crystal salt or sea salt

Process all ingredients in your food processor until crumbly. The mixture should stick together ; ifnot, add a tiny bit of agave or water.

Take about a tablespoon of the mixture at a time and either roll into small balls or shape into macaroon halves using an ice cream scoop or a silicon mould to makepop cakes or a similar gadget. Pop them in the fridge to set.

You should even have time to wash the foodprocessorand put the kettle onbefore your friend gets to your’s.

Enjoy.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETCWant to look good and feel great byincluding more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips fromhttps://rawfoodetc.wordpress.com/

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by.If you have been here before, thank you for visiting again.

Looking for an easy but impressive dessert ? Try this mixed berries and mint sorbet served on raw vegan vanilla ‘custard’.

Serves 4 :

300g frozen mixed berries

1 bunch fresh mint, leaves only

For the vanilla ‘custard’ :

2 ripebananas

about 1 tbsp freshly squeezed lemon juice (optional, to stop the sauce from turning dark due to oxydisation)

1 tbsp vanilla extract

Start by making the sorbet by processing the berries and the mint leaves in a food processor or through your Champion juicer fitted with the blank screen. Put the sorbet in the freezer until ready to serve. I like to make sorbet portions in heart or star-shaped silicon moulds.

To make the vanilla sauce, simply blend the bananas with the vanilla extract until smooth.

That’s it. Assemble your plates, topping with bee pollen (not vegan) or extra fresh berries.

Enjoy

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETCWant to look good and feel great byincluding more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips fromhttps://rawfoodetc.wordpress.com/

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by.If you have been here before, thank you for visiting again.

Just 2 weeks to Christmas … There are those who are so excited they can’t wait … Those who are overwhelmed and who wish they had more time to decorate the tree, get the presents for their loved ones and plan the Christmas meal … Why not try a raw Christmas pudding this year for something different ?

Or you might have recently started enjoying the benefits of including more raw foods in your diet. The best way to stick to your raw food diet and still indulge over the festive period is to have your own raw decadents desserts. Maybe take some with you if you are invited to a Christmas dinner / party ; just make sure you make enough, as this pudding is very popular.

I am very excited to share my raw Christmas pudding recipewith you. Try this raw, vegan, gluten-free, no added sugar christmas pudding for a guilt-free alternative and you will have to keep reminding yourself that it is indeed, raw.

Serves 4 :

50g raisins

50g sultanas

50g currants

1 orange, juiced

2 tbsp Grand Marnier (orange liqueur) or liqueur of your choice

(replace with more orange juice for alcohol free pudding)

1/2 cup mesquite

1/4 cup ground almonds

1/4 cup lucuma

1/4 cupolive oil

1/4 cup pure wateror orange juice

1 tbsp cinnamon

pinch ground nutmeg

pinch ground cloves

pinch crystal salt or sea salt

Put the vine fruit to soak in the orange juice and orange liqueur (if using)overnight or for at least a few hours.

Using your hands, thoroughly mix the mesquite, lucuma, cinnamon, nutmeg, clove and salt in a mixing bowl. Add the olive oil and the water and mix until well combined. Add in the soaked fruit and any soak liquid, mix again. You should get a sticky mixture.

Using your wet hands / one or several moulds, shape mixture into one or 4 individual Christmas puddings. Eat right away or keep in the fridge, but before eating, take the pudding(s) out of the fridge and allow to stand at room temperature for a few hours to warm up. Alternatively, you may also warm the pudding (s) in the dehydrator for an hour.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETCWant to look good and feel great byincluding more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips fromhttps://rawfoodetc.wordpress.com/

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by.If you have been here before, thank you for visiting again.

Carrot cake used to be totally unheard of in France. I first tasted it on the Eurostar from Paris to London over 10 years ago. It was instant love, and carrot cake remained my favourite cake for years. For a few years,though, I treated it as an exclusively British wonder, and the thought of carrot cake would make any trips to London even more exciting.

I eventually learnt how to make carrot cake myself, tweaking the traditional recipes to get a not-so-sweet carrot cake, then a vegan one, then a gluten-free one …

Actually, what I have always loved the most aboutcarrot cake is the carrots and the spices. So the next episode of my love affair with carrot cake had to bea raw carrot cake, with carrots as a the main ingredient.

To make 5 individual carrot cakes :

1 cup / 200g carrot (about 10 carrots)

50g sultanas or raisins

50g walnuts

50g almonds

50g dessicated coconut

1 tbsp cinnamon

pinch grated cloves

pinch gratednutmeg

pinch Crystal salt or sea salt

Grate the carrots very fine. Alternatively, if you have a Champion, process the carrots using the blank plate. You can also juice your carrots, drink the juice and use carrot pulp to make carrot cake.

In a food processor, grind the sultanas,walnuts, almonds and coconut until well combined. Add the spices, the salt and the carrot and process again.

Taking 1/4 cup mixture at a time, form little individual carrot cakes.

You can either eat them right away, or put them in the fridge to set a little, or dehydrate them for a few hours.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETCWant to look good and feel great byincluding more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips fromhttps://rawfoodetc.wordpress.com/

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by.If you have been here before, thank you for visiting again.

Make these whenyour best friend is coming over for tea and you only have 15 minutes. Super short ingredient list,no soaking,no chopping,no dehydrating,nothing. And the secret ingredient is actually the salt … it beautifully rounds of the flavours.

Makes 16 small macaroons :

1 cup dessicated coconut

1/4 cup almonds

1/4 cup brazilnuts

1 tbsp coconut butter, melted

1 tbsp agave or your favourite sweetener

1 tbsp vanilla extract or the seeds from 1 vanilla bean

generous pinch Himalayan pink crystal salt or sea salt

Process all ingredients in your food processor until crumbly. The mixture should stick together ; ifnot, add a tiny bit of agave or water.

Take about a tablespoon of the mixture at a time and either roll into small balls or shape into macaroon halves if you have a silicon mould to makepop cakes or a similar gadget. Pop them in the fridge to set.

You should even have time to wash the foodprocessorand put the kettle onbefore your friend gets to your’s.

Enjoy.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETCWant to look good and feel great byincluding more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips fromhttps://rawfoodetc.wordpress.com/

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by.If you have been here before, thank you for visiting again.

These chocolate and goji berries brownie slicesare absolutely 100% raw, vegan, gluten free, grain free, low glycaemic index and truly scrumptious. And they take 10 minutes to make.

They were inspired by the first commercially produced raw chocolate cake I ever had, and although at that time I didn’t think I could make such delicious raw cake magic myself, I did write down the straight-forward list of ingredients : almonds, cacao powder, lucuma, agave, olive oil, water, vanilla. That’s it.

Fast forward to a couple of years, I played with proportions, added my beloved goji berries, a generous pinch ofHimalayanpink crystal salt, and the result is a luxurious rich and super moist chocolate brownie affair with the occasional goji berry delight …

Everybody I feed it to loves it. You couldn’t tell it is raw, either !

Really, this isnot just the best raw chocolate brownie I have ever had, it is the best chocolate brownie I have ever had. Full stop.

For 9 thin brownie slices : (feel free to double recipe !)

1/2 cup ground almonds

1/2 cup raw cacao powder

1/2 cup lucuma

1/4 cup extra virgin olive oil

1/4 cup fresh pure water

2 tbsp goji berries

1 tbsp agave syrup or your favourite liquid low glycaemic sweetener

1 tsp vanilla powder or vanilla extract

generous pinch Himalayan pink crystal salt or sea salt

In a mixing bowl, mix the ground almonds, cacao powder,lucuma, goji berries, vanilla powder and crystal salttogether.

As for most raw food cakes, this stage is very important : make sure you throroughly mix your dry ingredients by hand andwork as much air as you can into the mixture. This ensures nice light and airy cakes. If you skip this or use a food processor or similar machine at this stage, your cakes will be denser and heavier.

Then add the wet ingredients : the olive oil, water, agave and vanilla extract (if you are using a liquid vanilla extract rather than vanilla powder) and mix again, still by hand.

Press your brownie mixture in a small square tin and pop it into the fridge for a couple of hours (or in the freezer for half an hour) to allow it to set while you clean up.

Finally, score into individual brownie slices.

I will keep for a couple of weeks in the fridge and will freeze well, but they havenever lasted more than a couple of days in my kitchen !

Do give it a go and let me know how you go.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETCWant to look good and feel great byincluding more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips fromhttps://rawfoodetc.wordpress.com/

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by.If you have been here before, thank you for visiting again.

As promised, here with the recipe for the birthday cake I talked about yesterday. It is areally special birthday cake, as it has 3 layers plus icing. It took me over one hour to make it, but it was worth all the effort as it was very much appreciated !

Chocolate layer :

100g raw cacao nibs

50g lucuma

50g mesquite, aka peruvian carob andalgarrhob

2 tbspraw cacao powder

1 tbsp purple corn flour

1 tbspsuma, akabrazilian gingseng(I used 2 capsules of 5:1 concentrate, equivalent to 10g suma)

1 tbspxylitol(use up to 2 tbsp if you have a sweet tooth)

25gcacao butter, gently melted

25gcoconut butter, gently melted

1/2 cup pure water

I wanted to make a chocolate free cake – but my recipient just loves chocolate, so I decided to add this layer, which is basically a chocolate brownie. Gently melt the caco and coconut butters by placing them in a heatproof bowl then placing the heatproof bowl in a biger bowl containing freshly boiled water. Check on them from time to time, stiring. Grind the cacao nibs in a coffee grinder or a similar device. Transfer to a mixing bowl and add all the other dry ingredients. Thoroughly mix with your hands, making sure you break any cacao nibs lumps and working in as much air as possible in the mixture. When everything is perfectly mixed and aerated, add the melted butters and the water and mix with your hands or a spoon. Transfer the mixture to a heart shaped silicone mould, smoothing it using a wet spoon, and pop into the fridge to set a little while you make the next layer.

Purple filling :

50g coconut butter, gently melted as above

25glucuma

25gmesquite, akaperuvian carobandalgarrhob

1 tbsp purple corn flour

1/3 cup pure water

Add the powders and the water to the melted coconut butter and mix with a spoon until perfectly smooth. Take the chocolate out of the fridge and carefully take it out of the silicone mould. You can put it on your final presentation tray. Spoon the purple filling over it, and return to the fridge to set. At this stage you need to leave it in the fridge longer, so that the last layer does not squash the still liquid filling. So you might want to clean up everything you have used so far, of put the first layers in the freezer instead.

Superfood layer :

100g buckwheaties(sprouted, then dehydrated buckwheat groats), ground into a fine flour

25g dessicated coconut, ground into a fine flour or coconut flour

50g finely ground almonds

20g lucuma

2 tbsp camu camu

1 tbspsuma, akabrazilian gingseng(I used 2 capsules of 5:1 concentrate, equivalent to 10g suma)

1 tbsp freeze dried blueberry powder

1 tbsp xylitol

1 pinch pink crystal saltorsea salt

50g cacao butter, gently melted

1/2 cup pure water

As for the chocolate brownie, thoroughly mix all the dry ingredients with your two hands, making sure you break any lumps and working in as much air as possible in the mixture. When everything is perfectly mixed and aerated, add the melted cacao butter and the water and mixpreferablywith a spoon, as this one is stickier. Transfer the mixture to your heart shaped silicone mould, and pop into the fridge to set a little while you make the icing.

Icing :

2avocados

1 tbspfreeze dried blueberry powder

1 tbsppurple corn flour

1/2 cup pure water

Simply blend all ingredients together until perfectly smooth.

Take out the chocolate layer topped with the filling out of the fridge. Alsotake out the superfood layer out of the fridge, take it out of the silicon mould and carefully put it on top of the 2 previous layers.

Smooth the icing over the top and the sides of the layered cake using a wet knife or a silicon spatula.

Finally, decorate your cake with fresh seasonal fruit and / or berries and dessicated coconut.

Because of the avocado icing, this cake will only keep for a few days in the fridge. You can slice any leftovers and freeze them, taking them out to eat as and when you want.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETCWant to look good and feel great byincluding more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips fromhttps://rawfoodetc.wordpress.com/

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by.If you have been here before, thank you for visiting again.

This an amazingly soft moist raw chocolate cake that is very low-glycaemic and will therefore not create havoc on your blood sugar levels. The actual cake only has 1 tablespoon xylitol, which has a very low glyceamic index of 7 (agave is30 on average, honey and white sugar about 60). The icing is sweetened by the natural sweetness of the 2 types of carob.Also, the cake is made from seeds rather than nuts, which makes it lighter. And it is has adaptogens from the maca and the ashwaganda.

For the cake :

100g sesame seeds

50g dry chia seeds

25g dessicated coconut

50g raw cacao powder

50g raw carob powder

1 tbsp lucuma

1tbsp maca

1 tbsp ashwaganda

1 tbsp xylitol (or even better, yacon syrup and stevia both have a glycaemic index of zero)

1 vanilla pod or 1 tsp vanilla powder

1/2 cup olive oil

1 cup pure water

Grind the sesame seeds in a high speed blender or a coffee grinder. Set aside.Grind the chia seeds.

Combine the sesame seeds, chia seeds and all other dry ingredients in a large mixing bowl. Combine well, rubbing the powder together between your hands, breaking all lumps. Do this until all the powders are thoroughly mixed. This process also allows you to work air into the mixture, which will in turn give a nice light aerated cake.

Add the olive oil and the water, and mix with a spoon. Transfer the cake mixture to a mould, and put it in the fridge to start setting.

For the icing :

100g coconut butter, melted

50g mesquite or rawperuvian carob powder

50g raw carob powder

Thoroughly mix the mesquite and the carob in a bowl. Add the melted coconut butter and mix. Pour this liquid icing on to the cake, and return it to the fridge for an hour or two to set further. You can also decorate the cake with fresh berries and dehydrated fruits.

Enjoy

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETCWant to look good and feel great byincluding more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips fromhttps://rawfoodetc.wordpress.com/

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by.If you have been here before, thank you for visiting again.

French-style strawberry tart was my all time favourite dessert. Delightfully crunchy pastry, light creamy vanilla custard and tasty beautiful strawberries …

This raw adaptation is the first raw food dessert I ever made, and one I still make all the time. It wows all my guests and I would definitely have this raw vegan gluten free raspberry and strawberry tart everyday of the week over the baked version.

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by.If you have been here before, thank you for visiting again.

This is what I whipped up for dessert last night :

For 2 individual cakes :

Crust

1/4 cup almond

1/4 cup raw pistachios

1/4 cup dessicated coconut

2 to 3 dates

1 tbsp water

Combine the almonds, pistachios, coconut and dates in a food processor until the mixture reaches a breadcrumbs consistency. Start with 2 dates, do a taste test and add a third one if you want it sweeter.

Mousse

1 ripeavocado

1 tbsp agave syrup (or you favourite liquid sweetener)

3 tbsp water

up to 3ml natural almond essence, depending onyourproduct’s mixing instructions

1 tsp coconut oil

a pinch of salt (rock crystal salt or sea salt)

Blend the avocado, agave / liquid sweetener, water and almond essence until creamy. Then add the coconut oil and salt, blend again.

To serve, assemble the crust and the cream using cooking rounds or little tartlet cases. Allow to set a couple of hours in therefrigeratoror a few minutes in the freezer. Top with caramelized almonds and pistachios, or dessicated coconut, or fresh fruits, or anything that takes your fancy. Enjoy

Keep Smiling

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETCWant to look good and feel great byincluding more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips fromhttps://rawfoodetc.wordpress.com/