Raw food sweets and desserts are healthy and can not harm the figure, while raw cakes and pastries can also be tasty and beautiful. For example, you can surprise your family and guests with a raw chocolate-raspberry cake, very easy to prepare.
Pick your recipe
You will need
- The foundation:
- - banana - 1 pc;
- - almonds - 200 g;
- - coconut oil - 1 tbsp.
- Chocolate layer:
- - banana - 1 pc;
- - unroasted carob - 5 tablespoons;
- - coconut oil - 3 tbsp.
- Raspberry cream:
- - raspberries (juice) - 50 ml
- - coconut oil - 2 tbsp.
- - banana - 2 pcs.
Instruction manual
1
As you can see, the number of components is small. It takes ripe, sweet, regular sized bananas. You can use smaller, sweeter ones, but they will need twice as many. It should be noted especially that in the preparation of raw chocolate-raspberry cake, a sweetener is not used. The sweet taste is obtained due to bananas and sweet raspberry juice.
2
First of all, we will prepare the basis for the cake. To do this, grind raw almond kernels with a banana in a meat grinder or food processor, add softened butter and mix thoroughly.
Then we spread the resulting mass into a small form. It is necessary to pre-lay the cling film, closing it with the bottom and sides of the form. Evenly distribute the mass along the bottom and remove the form in the freezer.
3
The base will freeze as much as the time it takes to prepare the chocolate layer.
4
To make chocolate, prepare banana puree in any way. To the resulting banana puree add softened butter and unroasted
carob.
Here it is necessary to make a reservation: to make a raw food cake, you need a raw carob, which has only been dried in a natural way. It is slightly lighter than fried carob, but only with the use of thermally untreated powder can we get a raw food product.
5
Mix the chocolate mass properly and lay on the base of the cake. Spread evenly with a spoon or spatula and put in the freezer.
6
Next, you need to beat the banana puree with soft coconut oil, gradually adding raspberry juice. The resulting cream is laid on top of the chocolate layer, evenly distributed in the form and put in the freezer for 2 to 3 hours.
After the specified period of time, remove the cake from the mold, transfer to a dish and decorate as desired.