Still here going strong in the challenge, I've just had an extremely busy last few days that left me with no time to post. My days have been filled with celebrations and raw food magic. Though I've stuck to mostly juice and smoothies I've been very tempted because there have been events to create for.
One was my daughter's 10th birthday bash with her closest friends at an arcade. She requested my famous Divine Decedent RAW Chocolate Peanut butter Cake. I have to say that this cake has been so requested by family and friends that I'm a little tired of making it and looking forward to moving on to the next decedent dessert! Therefore I'm sharing the recipe here today, write it down because it will be removed soon to go into my book! The cake is creamy cheesecake like or can be eaten frozen like an ice cream cake. Topped with a hard chocolate coating, cashew cream and raw peanut butter cups, it looks almost as good as it tastes!
This past weekend I also shared a great half-way there hike and lunch with a couple of friends from my challenge group! My Sunday creative session included a mixed greens salad with spicy mustad dressing, bok choy seaweed salad, onion bread, and Thai Coconut Curry Soup (find the soup in my raw iron chef post)and a chocolate cookie for dessert. It was such a joy to share my raw creations and conversation with fellow 30-day challengers.
Divine Decedent RAW Chocolate Peanut butter Cake
Brownie Bottom:
1/2 C Dates (soaked)
1 1/2 C Walnuts
1/4 C Cacao
Pinch of Sea Salt
Using a food processor grind the walnuts into crumbs. Add the dates, cacao, and sea salt and pulse to combine. Press this into the bottom and just up the sides about 1/8th of an inch of a 9" spring form pan.
Peanut Butter Cream Layer:
1 C Soaked Cashews
1 C Almond Butter or Raw Peanut Butter
1/4 C Raw Honey or Pure Maple Syrup (not raw, but high in minerals)
1/4 C Coconut Oil (melted in dehydrator or double boiler)
1/2 C Pure Water (a bit more may be added if needed)
Blend all ingredients in a Vitamix using the tamper if needed. Pour this over the bottom layer and let set in the freezer while you make the next layer.
Chocolate Cream Layer:
1 C Soaked Cashews
1/3 C Raw Cacao Powder
1/4 C Raw Honey, Pure Maple Syrup, or Coconut Nectar
1/4 C Melted Coconut Oil
1/4 C Pure Water
Blend and pour over the peanut butter layer smoothing out to fill sides. Set in the freezer while you make the next layer.
Vanilla Cream Layer:
1 1/2 C Soaked Cashews
1/3 C Raw Honey, Pure Maple Syrup, or Coconut Nectar
1/3C Melted Coconut Oil
1 Vanilla Bean Scraped or 2 Tsp. Pure Vanilla Extract
1/4 C Pure Water
Blend and reserve about 1/2 C of the cream for decorating the top. Pour and smooth the rest over the chocolate layer. Place the cake in the freezer and reserve the 1/2 C of cream in a decorators bag in the refrigerator.
Raw Chocolate P.B. Cups
1 C Raw Cacao Butter
1/2 C Raw Cacao Powder
1/2 C Coconut Nectar
Shred the cacao butter and melt it in the dehydrator or on a double boiler. Add the cacao power and nectar to the melted cacao butter and mix well. Line a cupcake tin with paper liners (or use plastic or silicone molds). Fill the bottom of the cups with the melted chocolate and place in the freezer.
Peanut Butter Filling
Mix:
1/2 C Almond Butter or Raw Peanut Butter with
3 Tbl. Coconut Nectar or Raw Honey
1 Tbl. Nutritional Yeast
When the chocolate has hardened to the touch top with a dollop of peanut butter filling and cover with more melted chocolate. These go in the freezer once more to harden. Use the rest of the melted chocolate to coat the vanilla cream layer of the cake and replace in the freezer to harden.
Using the cream in the decorator bag add cream rosettes on top of hardened chocolate. Be creative and place peanut butter cups in halves or quarters on top of the cream rosettes.
Place the whole beautiful thing back in the freezer for a few hours. It may be sliced and served frozen like an ice cream cake or thawed and served as a creamy dreamy decedent dessert.
Raw Chocolate Cookie
1 C Walnuts
1C Cashews
3/4 C Soaked Dates
1 tbl. coconut oil
1 tbl. Vanilla
1/2 C Raw Cacao
Pinch of Sea Salt
Grind the nuts into a flour in your food processor. Add the dates, oil, vanilla, cacao, and salt and blend well. You will have a chocolate "dough". Scoop by rounds onto the mesh sheet of a dehydrator and flatten with your palm. Dehydrate at 105 for 8 hours. Alternatively they may be made into balls and eaten as cookie bites with out dehydration.
