Raw food’s popularity is on rise, for many reasons. Its fans argue it not only gives us more nutrients from food but more flavor as well. You may or may not agree with it, but you simply must try this cake. It is a dessert rich in taste and nutrients, suitable for vegans, vegetarians, raw food eaters and gluten intolerant people too.
Honey is produced by industrious bees and is considered as one of the most nutritious foods in general. Chemical content of honey is so unique that not even today with all the technology available to use, we haven’t decoded its entire chemical content. Real honey doesn’t have an expiration date and interestingly, jars of honey found in pharaoh’s tombs at the beginning of 20th century were still edible! This food is abundant in vitamin B-complex, C, D, E, K and minerals like calcium, phosphorus, sodium, potassium, iron, zinc, copper and selenium.
NUTS (walnut, hazelnut)
Nuts are popularly known as brain food because they are rich in vitamins and minerals, especially vitamin E, an antioxidant soluble in water as well as omega-3 and omega-6 fatty acids. Apart from vitamin E, it is a valuable source of the B-group vitamins (pantothenic acid, nicain, B6). Note that one fist full of nuts is a recommended daily doze.
Cacao is mineral-rich food, loaded particularly in magnesium that once had been a food of gods. Aztec consumed it as a bitter beverage complemented with chilli and in such form was available only to kings. Cacao is full of antioxidants that reduce harmful effects of free radicals.
- 300 g of walnuts
- 150 g of dates
- 150 g of dried figs
- 3 tablespoons of honey
- vanilla extract
– 60 g of cocoa butter
– 150 g of nuts
– 3 tablespooons of cacao powder
– 1,5 tablespoon of honey
– 200 g of coconut oil
– 120 g of cocoa powder
– 2 teaspoons of agave nectar
Line parchement paper in 20 cm (8 inch) cake tin.
Make base of the cake. Melt butter using a bain-marie technique. Use a chopper or a food processor to blend walnuts into a fine powder then mix butter and other ingredients to form a base. Press the mixture flat into the cake tin and put it in a fridge to stifen for a while.
Grind nuts in a blender and add other ingredients for the filling and mix until it becomes homogenous. Press this mixture in the cake tin too and leave it again in the fridge for at least 3 hours.
Proceed by mixing the filling again and return it back to the fridge for another 20 minutes.
Cream is easy to make, only mix the ingredients and spread it on the top of the cake but only after you’ve already took the cake out of the cake tin.