Raw raspberry cake

I think you'll enjoy this! Not too sweet, only soft and delicious. And healthy!

RECIPE

Crust:
2 dl mixed nuts (I use cashews and hazelnuts, but use whatever you want)
2 tbsp agavesyrup
0,5 dl coconut oil
1 tsp pure vanilla
1 tsp fresh lemon juice

Put the nuts in the food processor and blend them until they have the concistency you want. Add the remaining crust-ingredients and blend well. 
Place a wax paper on the bottom of a round small cake pan and press the crust down into the cake pan, cover the whole bottom. Place the cake pan in the fridge while making the filling. 

Filling:
3,5 dl cashew nuts (soaked for 2 hours)
2 tbsp water
1,2 dl coconut oil
0,5 dl fresh lemon juice
1 tbsp pure vanilla
1/4 tsp salt
1 dl agavesyrup
2 dl fresh or frozen (thawed) raspberries

Put the nuts and 2 tbsp of water in the food processor and blend until they are very smooth. It could take a while, but if you want a more "rough" filling, you don't need to blend it that long. I like the filling really smooth, but let your taste decide. Add the remaining ingredients and blend a little longer.
Pour the filling onto the crust and let it sit in the refrigetaror for at least 2-3 hours before serving. You can decorate the cake wuth fresh raspberries or cocoa nibs or something else.

Raw chocolate cake in 10 minutes

Nice chocolate in ten minutes - healthy even! Not bad. :)

RECIPE
3 cups walnuts
20 large sticky dates, remove the stones
2/3 cup raw cocoa powder
1 tsp vanilla extract
Dash of salt

Put the walnuts in the food processor and blend it for 10-15 seconds. Add the remaining ingredients and blend for about 1 minute, full speed.
Pour the "batter" on a cake platter and use your hands to shape it like a cake. Really press it together. Sprinkle some coconut flakes over the cake if you want. You can eat it right away, but I think it's better if it's in the fridge for about 30 minutes first. 

Raw banana whip - several flavors

Bananas are good for you, but did you know they also make great ice cream? They are sweet and delicious, and you can actually make fantastic soft-serve ice cream in minutes if you have some frozen bananas in your freezer! And it's completely raw. Add some pure vanilla and/or some raw cocoa powder, and it's still natural and raw! :)

Remember, it's all up to you which flavors you want to add in this banana ice cream. You can add frozen raspberries, strawberries, peaches, mangos, blueberries, raw chocolate chips, you name it! But the banana flavor itself is really good.

RECIPE
2 large frozen bananas per person (peel them, cut them in 3-4 pieces and freeze them)
Maybe a little cold water
Actually, this is all you need! This will make sweet soft-serve ice cream! Add frozen berries, cocoa powder, vanilla or another flavor if you want.

Put the bananas in the blender and pulse until they are all chopped up. Add some cold water while blending, until it's smooth. Be careful not to add too much water.

That's all! Enjoy!

Just bananas!

Raw cocoa powder

Raspberries

Strawberries

Bounty chocolates (almost raw)

These are just a mouthful of heaven! I wanted to make them completely raw, but I couldn't get cocoa butter, so I had to use regular dark (milk free, of course) chocolate. They are really easy to make, and you are gonna love these, I promise!

RECIPE
2 dl large dates, soaked in water for 20 minutes
1 dl water (I use soaking water from the dates)
4-6 dl shredded coconut (just add more and more until you can shape them)
Dash of pure vanilla
2 tbsp ground flaxseeds
1/2 dl coconut oil
Next time I will add a couple tbsp of yacon- or agavesyrup
300 grams dark chocolate

Drain the water from the dates (exept 1/2 dl) and put them in the food processor. Add the water and blend until smooth. Add the vanilla, coconut oil, the flaxseed-flour and 4 dl coconut, and blend a little more (pulse), and add more and more coconut until the batter looks about right. It should neither be too mushy or too hard. You should be able to shape the batter into balls or "breads" or whatever you want them to look like. Put them on wax paper on a tray, and put them in the freezer (or fridge) for about half an hour.
Melt the chocolate, I use the microwave. Let it cool a bit, and then use a fork to dip the Bountys and cover them completely with the chocolate. Put them back on the tray and sprinkle a little shredded coconut over them before they harden, and put them back in the freezer for 10-15 minutes.

Place them in a box and keep them in the refrigerator.

Raw cake with pineapple, mango, orange and coconut

Sounds good, doesn't it? It is! You can adjust the sweetness after your own taste.

RECIPE

Crust:
12-13 fresh dates, without the stones
4 dl almonds, soaked for at least two hours
1 dl water (use the water from the dates)
1,5 tsp pure vanilla
Dash of salt

Blend it all in a food processor and put it in a cake pan, bottom covered with wax paper. Put the pan in the fridge.

Mango filling:
1 big, fresh mango
3 dl raw cashews, soaked for at least 2 hours
1,5 dl water
4 tbsp coconut oil
4 tbsp shredded coconut
1 tbsp Agave syrup
1 tsp pure vanilla

Blend all the ingredients together in the food processor and pour it over the crust in the cake pan. Put the whole cake in the freezer while you prepare the topping.

Topping:
1/2 fresh pineapple
The juice and some pulp from 1 big orange
1,5 tsp Fiber Husk (psyllium)
5 tbsp Agavesyrup
Some shredded coconut for decorating the cake

Blend it all together in the food processor until it's smooth. Pour it over the cake and sprinkle some chredded coconut over it.

Put the cake in the freezer again and let it stand there for 4-5 hours or overnight. Let it sit on the counter for 30 minutes before serving.