To be raw-vegan, or not to be raw-vegan, that’s the question! Relax, I didn’t become a fan of this diet, just that lately I have started experimenting with raw recipes. Know that raw recipes are not simple. And by that I mean that you have to be more careful with the ingredients that you choose.
You must be very careful with the ingredients because a raw-vegan diet do not include anything processed, nothing cooking by fire must, you have to use only vegetables, fruits, grains, herbs and other ingredients in their natural state. There are pros and cons about raw-vegan diet, but I will not tell them now. There are many studies and articles about it, so if you want to know more, I suggest to look for information on the Internet, because there are plenty, thank God!
Good! Why raw-vegan cake? Why not? I like challenges, and especially challenges in the kitchen. This is not my first attempt of a raw recipe. On this blog I have a recipe for energy/protein bars. See the recipe HERE
This raw-vegan cake with walnuts and creamy avocado is easy to prepare and much more delicious than I expected.
INGREDIENTS (for 2 mini-cakes)
For the dough:
1 ½ cup of walnuts
3 tablespoons cocoa powder
For the cream:
1 frozen banana
2-3 tablespoons of lemon juice
Put walnuts and dates in separate bowls and add warm water just to cover them and leave them to hydrate: walnuts 2h, dates 1h.
After they are hydrated, put the walnuts and dates in a blender and blend them until they take the form of a sticky dough. Then add 3 tablespoons of cocoa powder and blend again the composition. How you know that the dough is good? If you take it in your hand, it should be tight and it should look like a homogeneous and sticky dough.
Brush the round shapes stainless with coconut oil and put the dough into the shapes almost to the top, pressing with your fingers to form a compact crust. Leave the cake in refrigerator until you prepare the cream. Put in a blender half a frozen banana, the avocado and blend until it becomes a creamy paste.
Carefully remove the stainless steel forms from the dough. Gently push the dough in the middle, forming a gap, so the egdes are higher and in this way you can add more cream. Put avocado cream over the dough and enjoy immediately so the cream does not oxidize.
Advice! If you have guests and want to make this cake, prepare only the dough and when you want to serve them, make the cream in that moment (it only takes 1 min) to avoid the oxidation of the avocado. Lemon juice helps, but after a few minutes the color of the cream changes.
I say that from time to time such a coke is very welcome and has a great plus over those cakes full of sugar and other artificial that we prepare at home or that we find in bakeries.
What do you think? Do you accept the challenge of making a raw-vegan cake?
P.S. Don’t forget to LIKE the Facebook page of this blog so you know when I post all my latest recipes
Click here ⇒ Foodieopedia .