Are you ready for another raw dessert recipe? I’m thinking cake, from page 3: Dawn of a New Day Raw Dessert e-book
Yields: 2 Six-Inch Cakes
Preparation Time: 15 Minutes plus Refrigeration
Special Equipment: Food Processor
Ingredients:
1 Cup Each: Cashews; soaked and dried Almonds, Brazil Nuts, Sunflower Seeds
1/4 Cup Raw Agave Nectar or Raw Honey
2 Cups or 16 Dates
Optional: 1 Teaspoon Lemon or Orange Zest
1. If dates are hard, soak until soft then pit them.
2. Blend nuts and seeds together in food processor with lemon or orange zest (if desired) until ground fine but not nut butter. (Don’t blend too long or the oil will come out of the nuts and the whole thing will be oily.) Place in bowl and set aside.
3. Blend dates.
4. Add agave or honey to dates while processor is running. Blend thoroughly, scraping sides of bowl as needed.
5. Add date/agave-honey mixture to nut mixture and stir until thoroughly mixed.
6. Form into the shape of a cake (or any shape you want) and chill in the refrigerator.
7. After the cake is solid you can frost it, if you like. Lemon frosting and chocolate frosting are both nice with this cake.
8. Store in the refrigerator.
Notes: 1) Depending on the size of your food processor you might want to cut the recipe in half so it all fits into your processor at one time. 2) The sunflower seeds can be sprouted, you just have to dry them before they go in the cake. 3) Add the amount of dates you like according to how sweet you want it to be. 4) You can shape this cake into anything you want and you don’t need a form to do it either.
Icing: If you want icing you’re just going to have to download the Dawn of a New Day Raw Dessert e-book. Oh, if you want to make a bunny kind of cake for Easter, just add some coconut to the lemon icing and you’re in business.