Last Sunday I went to a fantastic even called Plant Based Picnic, gathering for healthy foodies.
The event has been organized by three amazing girls, Maxine , Natasha and Pixie . I have been following all of them on Instagram for a while already and I was always amazed by their food creations. The event was based in Tanya's Cafe in Chelsea .
As my contribution I decided to make my first raw,vegan cake. I made Raw Nutella cake based on my own recipe.
So this is step by step how to make this delicious raw and vegan cake.
Ingredients needed for 7'' cake tin.
For the crust:
3/4 cup pecans
3/4 cup walnuts
1/4 cup macadamia nuts
1/4 cup shredded coconut
1 cup medjool dates
1/4 cup prunes
pinch of himalayan salt
For the filling
1cup and 1/4 medjool dates, pitted and soaked in warm water for 15min
1/2 cup pecans
1/2 cup cobnuts or hazelnuts
1/2 cup walnuts
2 1/2 tbsp coconut oil
1 tsp vanilla powder
1 tsp cinnamon
1 tbsp organic burst maca powder
1 tbsp organic burst baobab powder
2 tbsp smooth almond butter ( alternatively peanut butter)
2 tbsp raw cacao powder Big Tree Farms
1/2 cup Rebel Kitchen Chocolate Mylk
pinch of himalayan salt
Method:
1.To make the crust:
Place tall nuts, sea salt, and coconut in a food processor and grind.
Add the dates and process until the mixture sticks together when you squeeze.
Press mixture evenly onto the bottom and sides of packing tin.
2. To make the filling.
Drain the dates. Transfer the dates to a high speed blender or powerful food processor. Add the nuts, coconut oil, vanilla, cinnamon, salt, and chocolate mykl.
Blend until the mixture is totally smooth.
3. Pour the filling into the. Smooth the top over with an inverted spatula.
Place in the freezer for at least 1h and then keep in the fridge for few more hours to set.
Enjoy
Labels: desserts, raw, recipe, sweets, vegan
