Raw Banana Strawberry Cream Cake.

My experiments with raw desserts never end. I try a lot of recipes during the week, and pick my favorite ones to share with you.

The raw treats taste different from the cooked ones. They have deep flavors. They are juicy and naturally sweet. They are REAL, because they are made of real food.

I made couple of cakes recently, and my 2 years old daughter thinks it’s somebody’s birthday all the time. As soon as she sees the new cake, she starts singing “Happy Birthday!” song. So we have pretending birthday parties almost every day.

This recipe is from one amazing girl’s blog, who follows raw food diet. Her recipes and ideas are amazing. I changed the recipe a little bit, but this raw cake tastes delicious.

If any of you likes frozen dessert treats, this recipe is for you. This is the healthy and delicious version of ice-cream cake.

Banana Strawberry Cream Cake.

Pink filling:
3 bananas
2 cups frozen strawberries (or other berries)
1-3 tablespoons coconut oil (optional but it will make it creamier)
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Cream exterior:
2 cups macadamia nuts
2 cup dates
2 peeled orange
2 tablespoons melted coconut oil
Water, as needed
Put the bananas in your blender, followed by the frozen berries and blend until smooth. Spread evenly into a spring form pan.
Freeze until solid.
To make the cream layer: soak macadamia nuts in the water for 4 hours.
Rinse the water from the nuts.
Blend all ingredients until smooth, adding as LITTLE water possible, if you need any at all. The less water you use, the creamier it will be. Spread the macadamia cream layer on the top of the pink one.
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Freeze until solid and then garnish with strawberries.
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Slice and enjoy!
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Store in the freezer.
Recomendations: I will use a little macadamia nuts in the pink layer next time, to make it more creamier.
I will use cashews next time instead of macadamia nuts.
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Raw Carrot Cake.

Carrot cake is one of my favorite cakes. Honestly, I’ve never made it before. I usually have it from the bakery or Whole Foods. Many people’s favorite part of the cake is frosting, but it is so hard to find the carrot cake with the good frosting. Most of the times, I just scoop the frosting off the cake and eat the plain cake, because it doesn’t taste good to me.

Carrot cake sounds like healthy dessert, but using the butter, sugar, white flour in it does not make it healthy at all.

Trying to be creative with healthy cooking and trying different combinations, I came up with the raw carrot cake recipe.

This cake is nothing fancy, but is really easy to make and has suprisingly delicious flavors melting in your mouth.

I did it only once, but it was a hit at house. Sophia and my hubby were fighting for the last piece:) I couln’t be happier: two loving ones fight for healthy food.

Raw Carrot Cake.

1 cup pitted dates, soaked in warm water for 15 minutes

1 large or 2 small apples( I used Golden Delicious)

1/4 cup of water

1tbs lemon juice

1tsp vanilla extract

1tsp ground cinnamon

1/2tsp of nutmeg

1/4tsp sea salt

1 pound shredded carrots( I got the fresh ones at the Farmers Market)

3/4 cup coconut flour

walnuts

Frosting:

3/4 cup cashews or macadamia nuts soaked in the water for 3-4 hours and drained ( I used cashews)

1/2 cup almond or coconut milk

1tsp lemon juice

10 drops of Stevia or any other sweetener

Combine the drain dates, apple, water, lemon juice and vanilla in food processor and blend it until fairly smooth.

Add the cinnamon, nutmeg and salt and blend again.

Mix the shredded carrots with the mixture from the food processor and stir well.

Add the coconut flour and stir until the batter is combined and uniform. Set the batter for 10 minutes to allow the coconut flour to absorb the liquid mixture. Add some chopped walnuts.

Put the batter in the rectangle form, pressing it firmly and evenly, and freeze for 4 hours. After it firmed up, cut it half, making two layers of cake.

Frosting.

Combine the drained cashews, milk, lemon juice, stevia in a high speed blenderand blend until completely smooth.

Place one half of the cake on the plate and frost the top only with the frosting. Carefully place the other cake half on top, and use the rest of the icing to frost the top of the cake.

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Refrigerate overnight, or until ready to serve.

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