With much thanks to February’s hosts – Wendy of wmpesblog and Dharm of DadBaker – I give you my take on a Flourless Chocolate Cake and vanilla ice cream. The original recipes posted in the DB forum were chock full o’ heavy creams and eggs so I decided to check out what the other alternative (we’re just like the Gin Blossoms) bakers were doing. Shelleyfish brought forth a recipe for a raw chocolate cake and I had to bite. I’m of the brownies-for-breakfast foodie school, so I like to try to work healthy foods into my diet in sneaky ways. I’m like Jessica Seinfeld minus the children. The only one I’m duping is me.
Recipe (from Jennifer Cornbleet’s Raw Food Made Easy)
1 1/2 cups raw walnuts, unsoaked
10 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla extract (optional)
2 teaspoons water
1/2 cup fresh raspberries for garnish (optional)
- Place walnuts & salt in food processor fitted with S blade and process until finely ground.
- Add the dates, cocoa powder, and optional vanilla and process until the mixture begins to stick together.
- Add the water and process briefly.
- Transfer to a serving plate and form into a 5-inch round cake. Chill for 2 hours.
- Decorate the cake and plate with fresh raspberries before serving if desired.
- Covered with plastic wrap this will keep for three days in the fridge, or two weeks in freezer. Bring to room temp. before serving.
To accompany my raw chocolate friend, I called up his pal Raw “Vanilla” Sorbet.
5 bananas – peeled, sliced, and frozen
1/3 C coconut cream (refrigerate coconut milk and scrape off the solids)
1/3 C coconut milk (the remaining liquids in the can)
4 T agave nectar
1 t vanilla
- Place all your ingredients in a blender (preferably Vita-Mix because it owns) and blend until creamy.
- Freeze again to let it set up, or just scoop it out with a spoon because you won’t be able to resist.
My sorbet looks a bit mushy because I was trying to rush to get this post up today and trying to take my photos before the natural light went away! So there was no time to freeze it before taking the picture. Boo. It tasted wonderful though! Neither the banana flavor or the coconut was too strong – it didn’t taste anything like a pina colada so I was happy. I pressed my cake into cookie cutter molds in honor of Valentine’s Days past. The cake itself is delicious – you only need a couple bites because it is so dense and rich. The thing I love the most about raw desserts is the fact that you’re really just eating fruit and nuts. So you can indulge without the sugar rush and feel like you’re building muscles so you can be big and strong. Ya know.
Posted in Uncategorized
Tagged agave, bananas, chocolate, coconut milk, daring bakers, dates, dessert, ice cream, raw, sorbet, valentines, vegan, walnuts
It was early in the morning on a Tuesday. The bananas weren’t feeling well. They were sick and tired of hanging out on the kitchen counter, and they weren’t getting any younger. Quite frankly, they were lookin’ bad. The bleary eyed stranger who wandered into the kitchen on that fateful morning took one glance at the bananas. She had once known them as green, naive, unspoiled by the harsh reality of life outside the grocer store. Now, well past the prime of their lives, the bananas called out for mercy.
So I have about two more months in this apartment before I roll out and let my lease cruise – peacing out to the east coast that big New York place. I’m trying to use up everything I have in my cupboard that I can’t easily donate to a shelter. Here come the muffins.
I made up the recipe and considering there’s no sugar or Earth Balance I wasn’t sure how they’d come out – therefore I titled them:
Ye of Little Faith Banana Kitchen Sink Muffins
1/4 C apple sauce
1/3 C unsweetened soy milk
1/4 C brown rice syrup
2 T maple syrup
1 t almond extract
1 C whole wheat flour
1/2 C white flour
1/2 t baking soda
handful of currants and raisins
I just really mashed up the wet ingredients and then mixed everything into the dry ingredients, poured them into a muffin tin, and called it a day. Well, beside baking them for 20 minutes at 350 degrees. I only made 8 because I didn’t trust them to rise very much. The did actually rise beautifully, so it was a treat to have a real muffin top (without giving anyone the less preferred sort of muffin top – get it? heaaallthyyy).
Also, how precious is this little guy?
Friday morning I woke up with a need for something involving chocolate and bananas – and I had 2 hours to get to a meeting on time. It was one of those weeks. Yeah. So, my mission was clear: The World’s Fastest Banana Bread. I ‘used’ the Lower Fat Banana Bread recipe from Veganomicon, but it would be a shame to credit this loaf to Isa and Terry because I didn’t have any time for measurements. Only time for eatin’. So this bread didn’t turn out quite how I’d hoped – a little uncooked in the middle and brown on the bottom. I think I had a manic attack of the stirring-arm so the bread was also a bit gummy due to overmixing. Too much apple sauce too. But you know what? Whatever. Whatever! Chocolate chip banana bread is what I wanted and it’s what I gots. It’s actually pretty great after hanging out in the freezer and getting toasty in the toasty toaster oven. Besides, I got to prove to myself yet again that my measurement-eyeballing skills are not quite honed. And that, my friends, is a good lesson to learn.