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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