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Cake. Need I say more?
Ok, I’ve made quite a few different raw cakes over the last couple of years, and although I found all of them irresistibly delicious, most were too rich and flavoursome for my kids.
(Oh well, ice cream it is again!)
But this raw cake is different.
I used Ani Phyo’s basic flourless raw cake recipe as the basis for my recipe (from her Raw Food Essentials cookbook), and hit on a winning combination with my first attempt. Score!
Her recipe calls for “3 cups of nuts”, which is a bit vague for my analytical brain’s liking.
(Which nuts, how much of each, is it 50/50 or 40/60, how much is a cup, would pecans taste better than walnuts, etc, etc? Aaargghh!)
Anyway, it just so happened that what I had on hand was walnuts and macadamias.
And as luck would have it, not only did it taste fantastic, but the kids liked it too.
And on top of all that, this raw cake is super simple to make.
This is another of my favourite ‘just chuck it all in the processor’ recipes, so you can have your cake (and eat it too) in less than 15 minutes if you want.
Do you get the impression I like shortcuts? Well, I do.
I love eating vibrantly, but with a business to run and two young kids, I don’t always have the time for fiddle.
So the fancy tin, the freezing and sauces are entirely optional.
Although they do add something amazing to the experience.
(Especially the fancy tin 😉 )
So if you can find a smidge more time to add the berry sauce and the cashew cream, it’s well worth it.
And I reckon this raw cake goes pretty well with my vegan ice cream and raw chocolate sauce as well.
But that’s a choice I’ll leave up to you.