Who said that raw foodists only eat apples and carrots? The menu of raw foodists also includes delicious desserts, which, unlike traditional heavy desserts with fat cream, are good for health and for the figure.
Pick your recipe
You will need
- For cake:
- prunes - 15 pcs.
- almonds (kernels) - 0.5 cups
- flax seeds (ground) - 0.5 cups
- buckwheat (seedlings) - 3 tablespoons
- For cream mousse:
- avocado - 2 pcs.
- honey - 1 tbsp
- lemon juice - 1 tablespoon
- coconut oil - 2 tbsp.
- For cream glaze:
- coconut cream - 4 tbsp
- peppermint oil - 1 drop
- carob - 1 tablespoon
- coconut oil - 1 tbsp.
Instruction manual
1
First of all, prepare the cake - the basis of the cake. To do this, rinse the pitted prunes under running water, and then soak for 15 minutes - 1 hour. This procedure will remove the water-soluble sulfur dioxide compound from the dried fruit.
Dry the prepared prunes and pass through a meat grinder along with green buckwheat seedlings and almond kernels. Next, add ground flax seeds to this mixture.
Take a small, round, square, or rectangular shape. Line the mold with cling film, then lay out the prepared mass for the base of the cake, form the bottom and sides. Put the mold in the refrigerator.
2
Wipe mashed avocado fruits peeled and pitted and whisk together with honey, lemon juice and melted coconut oil. Carefully lay the resulting cream mousse on the base of the cake, flatten and place the mold in the freezer.
3
To prepare the last layer of the cake, take chilled coconut cream and beat them until stable peaks, then carefully inject the carob powder, without stopping whipping. Next, add peppermint oil and gradually add coconut oil. Beat carefully so as not to overheat the cream.
4
Put the finished cream on top of the main, smooth and leave in the freezer for several hours to harden the cream. Then put the cake on the dish and leave it in the refrigerator for 10 or 15 minutes. Serve with a warm knife.