Ani's Raw Food Essentials (69 page)

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Authors: Ani Phyo

BOOK: Ani's Raw Food Essentials
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Mix the whipped kream with the vanilla extract.
Place the first cake round onto a plate. Top with the chocolate hazelnut sauce, then half of the vanilla whipped kream, and then the chopped almonds. Top with the second cake round, remaining vanilla kream, and shredded coconut.
 
Will keep for 4 to 5 days in the fridge.
CHOCOLATE-CHERRY CAKE
MAKES 1 CAKE
 
Cherries, cherry jam, and whipped kream are layered between two cake rounds. Ideally, you want to use fresh cherries, but frozen will work, too.
1 recipe Basic Flourless Cake Mix (page 268), made with your favorite nut
2/3 cup cacao or carob powder
1 recipe Fresh Fruit Jam (page 96), made with cherries
1 cup pitted halved cherries
1 recipe Whipped Cashew Kream (page 266)
Add the cacao to your cake mix and mix well. Divide the cake mix into two equal parts. Form two cake rounds by hand. Or, line a small cake pan with plastic wrap first, then press one portion of the dough inside to form the shape. Flip the formed cake out of the pan and peel off the plastic. Repeat with the other portion of dough.
 
Place the first round on a plate. Top with the cherry jam, half of the cherries, then half of the whipped kream. Top with the second cake round, remaining kream, and remaining cherries.
 
Will keep for 3 to 4 days in the fridge.
 
VARIATION:
Make bite-size brownies with just the Basic Flourless Cake Mix and cacao powder. Frost with Nutella Hazelnut Sauce or Chocolate Fudge Sauce.
ICE KREAM
I'll show you how to make two types of ice kream. The first is nut-free and is made by processing frozen bananas. You can enjoy it immediately, or freeze it again for a couple of hours to stiffen up the consistency.
The second type of ice kream is made by blending nuts into a rich cream and then freezing it overnight. I've figured out how to mix ingredients that won't freeze, such as agave syrup, with nuts and water, so that my ice kream remains scoopable straight out of the freezer. My recipes don't require an ice-cream maker, but you can use one if you want.
Your favorite flavors, such as fruit, chocolate, and vanilla bean, can be added to your ice kream to make different variations.
BASIC BANANA ICE KREAM (NUT-FREE)
MAKES 4 SERVINGS
 
When you have superripe bananas that need to be eaten right away, use them to make banana ice cream. Peel and freeze the bananas for at least 8 hours. Then process the frozen bananas to make your ready-to-eat ice kream.
6 ripe bananas, peeled and frozen
¼ cup agave syrup
Water, if needed
Place the frozen bananas in a food processor and process into a smooth ice kream.
 
Enjoy immediately with your favorite toppings, such as chopped nuts and fruit, sauces, and syrups. Or, transfer to a container and place in the freezer to firm up for an hour or two, to your desired consistency.
 
Will keep for weeks in the freezer. Remove and let sit at room temperature for 10 minutes, to soften before scooping.
 
SERVING SUGGESTION:
Serve with sliced strawberries and Chocolate Fudge Sauce (page 282).
CHOCOLATE-BANANA ICE KREAM WITH HAZELNUTS
MAKES 4 SERVINGS
Bananas are flavored with cacao powder for chocolate ice kream. Hazelnuts are added for flavor and crunch. Make a sundae with your favorite sauce, such as Berry Compote (page 281) topped with Lavender Extract (page 99).
6 ripe bananas, peeled and frozen
2 tablespoons agave syrup
¼ cup cacao powder
½ cup coarsely chopped hazelnuts
Place the frozen bananas and agave syrup in a food processor and process until smooth. Add the cacao and process to mix well. Add the hazelnuts and pulse lightly to mix.
 
Enjoy immediately, or transfer to a container and place in the freezer to firm up for an hour or two, to your desired consistency.
 
Will keep for weeks in the freezer. Remove and let sit at room temperature for 10 minutes, to soften before scooping.

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