Print

My Name Is Spice

Raw Four Layer Cake. Or Dairy free Torte

Imogen Taylor - Wednesday, February 01, 2017

Once you get the hang of working with these raw ingredients; it is easy to improvise, and to interchange one idea with another.

This 4 layer cake comprises a nut and date base; a caramel layer, a jaffa mousse layer, and then a dark chocolate ganache.

Recently, I made individual desserts of similar composition; only instead of the caramel layer, I did a carrot/coconut layer. You can make it up as you go along...

This dessert was a labour of love; made for a close friend who enjoys sweet treats. Left to my own devices, I would probably never go to such lengths!
But I loved the process. And am always keen to explore new techniques.
To follow are my findings...

   

Ingredients
for the base
1 cup cashew nuts, soaked
1 tbsp whole linseed
1 tbsp ground almonds
1 cup dates soaked
1 heaped tbsp coconut oil
Blitz all ingredients in a food processor and pour into a springform pan with removable base. Put in the fridge to set while you make your next layers.

CARAMEL
1 cup dates
1 ½ tbsp almond butter
1/3 cup pure organic maple syrup (or to personal taste)    
1 cup raw cashews (covered and soaked in water for an hour and then drained)
½ cup coconut oil, melted

Melt the coconut oil in a bowl over hot water; let it cool before adding to the other blitzed ingredients otherwise the mixture will split. Put into the fridge to set.

Jaffa Layer
2/3 cup raw cashew nuts, soaked overnight then drained
3/4 cup orange juice
1 tbsp orange rind
1/3 cup maple syrup
1/3 cup cacao powder
100g coconut oil, melted

Put the cashew nuts,orange juice and rind, maple syrup and pure cocoa powder in a food processor and blitz thoroughly. Wait for the melted coconut oil to cool a little, then add to the other ingredients and blend till smooth. Pour on top of the caramel layer

Chocolate Ganache

Use good quality dark chocolate (70% cocoa content); melted into a small quantity of coconut oil. Once you have gently stirred these together, pour over the jaffa layer which has set in the fridge.

Voila!


 

ALTERNATIVE IDEAS:
Cashew Nut Caramel layer
Option 1. (using tahini). This has a slightly bitter flavour which not everyone is going to love! If you are doubtful, I would skip this and go to the Cashew Caramel layer (see option 2)
    
½ cup tahini
½ cup maple syrup
¼ cup coconut oil
1 tsp vanilla essence
a pinch Himalayan salt

Option 2. this is a standard raw cashew caramel recipe.

12 fresh dates, pitted
half cup almond butter
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
pinch salt (use a mineral rich salt if you please)?
SaveSaveSave
Trackback Link
http://www.aji.co.nz/BlogRetrieve.aspx?BlogID=10635&PostID=699438&A=Trackback
Trackbacks
Post has no trackbacks.

Recent Posts


Tags

creative cooking egg free desserts egg free mousse vegan pizzas chilli miso paste vegan food share dairyfree lifestyle vegan pancakes vegetarian satay sauce raw cheese Middle Eastern spices raw torte raw food community plant based lifestyle natural lifestyle raw caramel plantbasedlifestyle pear and rocket salad socca conscious cooking vegan satay sauce spice blends raw vegan quiche conscious lifestyle raw pad thai spicy vegan food vegan xmas tarts veganplantfood dairy free cheese rice malt syrup plant based cheese what vegans eat activated buckwheat itaian pizza midfulness dair free vegan inspo dairyfree sweets vegan food ideas umami flavours raw fermented cheese spices vegan sushi raw lasagne plantbased pizza dehydrated cauliflower pizza crust yummy vegan food Indian food cashew sour cream wholemeal chapattis raw vegan tarts corn meal healthy lifestyle conscious eating pizza no cheese refined sugar free super foods organic cereals vegetarian sushi vegan parmesan cheese no refined sugar gluten free rawfood lifestyle spice pastes glutenfree lifestyle plant-based cheese spreads raw food inspo plantfood clean eating my name is Spice vegan fritters Middle Eastern food Ras el Hanout fresh vegetables vegan shepherd's pie vegan Indian food raw food inspiration organic peanut sauce plantbased cooking raw food diet plant-based pancakes mindful cooking organic wholefoods vegan French cuisine plantbased diet plantstrong raw quiche felafel organic rocket plant-based no additives vegan food inspo raw food lifestyle plantbased pizza bases spicy vegetarian food raw nut tarts healthy vegan lifestyle vegan christmas pies spiralized veggies dairyfree diet vegan diet chickpea pancakes raw cheesecake walnut cheese VEGAN goji berries Moroccan cuisine spicy indian food zuchinni noodles unbaking vegetarian food inspiration no preservatives raw pizza spicy food cashew cheese stuffed potatoes raw food share vegan lifestyle fresh salad organic vegetables spicy patties organic goji berries vegan Indian cooking dairy free pancakes vegan Moroccan food vegan cheese nut cheeses dairy free alfredo sauce plant food dairy free cheesecake raw lifestyle summer food granola bars himalayan pink salt veganlifestyle raw carrot cakes raw food vegetarian curry cauliflower pizza base polenta veganism zoodles umami raw desserts vegan salads chermoula uncooking raw vegan Indian chapattis raw granola bars dips dairyfree pesto vegetarian cooking meat free shepherd's pie chickpea fritters vegetable fritters raw foodshare vegan comfort food vegan christmas tarts raw pizza bases dehydrated pizza base plantbased pastries vegetable patties vegan salad date paste marinades dairy free parmesan almond crumb raw parmesan salted capers organic ingredients macadamia cheese dairy free desserts spice paste gluten free pizza base organic quinoa plant based diet plant-based lifestyle plant-based diet mindfulness pesto plant power chilli sambal spicy amaranth romesco courgette ribbons vegan foodshare warming spices plantbased raw vegan icing vegan inspiration vegan community healthy diet spicy fritters dairy free pizza healthy cooking Moroccan spices vegan beetroot carpaccio vegan food raw fod diet dairy free caramel pad thai chickpea patties dairy free strawberry mousse plant strong vegetarian shepherd's pie vegan patties natural food natural cooking vegan cooking vegan pesto plantbased cakes gluten free pancakes dairy free lifestyle sweet potato fritters French cuisine pink salt Moroccan fruit and nuts gluten free cooking fermented nut cheese dairy free shepherd's pie cauliflower pakoras vegan curry Moroccan cooking coriander pesto plantpower beetroot carpaccio Shepherd's Pie vegetarian diet raw fruit tarts ancient grains vegan christmas treats gluten free desserts xmas tarts vegetarian pad thai vegetarian lifestye consciousness vegetarian food zucchini noodles conscious life plant based unbaked carrot cake healthy vegan food plantbased lifestyle rawfood breakfast ideas spicy Vindaloo eggplant roulades vegan breakfast ideas fresh Summer salad vegan food inspiration raw carrot cake Moroccan dairyfree desserts coconut chutney cauliflower pizza crust vegetarian lifestyle mineral-rich super grains mediterranean food conscious living plantpowered delicious raw desserts mediterranean cooking nut cheese vegan pad thai gluten free pizza creative vegan cooking whole grains crafting the future of food vegan desserts Middle Eastern raw cakes

Archive