Saturday, November 10, 2007

Raw Dessert Class 101



I held another food class today – Raw Desserts! Yay! My favourite! It was a complete success and the ladies walked away with new ideas, knowledge, recipes, and full tummies!





One woman exclaimed, “I can’t wait to make the cheesecake tomorrow with raspberry topping!” By the end of the class they were throwing around all kinds of ideas, like using the fudge as the crust for the cheesecake, using the mango filling as a smoothie, or thickening it to make a pie. I love seeing that!

Here are the recipes we made today, written exactly as I gave them to the students. We started with my chocolate cream stack which I modified slightly from my original recipe, and then used half of the mixture to make a cheesecake with blueberry topping - then it was into the freezer to get chilling so it would be ready for the end of class!





Next was a banana ice cream demo I did - the ladies were amazed at how it didn't even taste like bananas! Hehe! They loved the idea of adding things like vanilla beans, carob powder, fresh mint, and other fruits for different flavours.


The fudge and lemon dessert smoothie come from Anna of The Raw Table, with a few modifications for class purposes. Lastly, the fruit tarts were made with a mango filling from greenchefs. It is delish!



Carob/Chocolate Cream Stack

Crust:

1 cup of walnuts or pecans
5 medjool dates, pitted

Process the ingredients in a food processor until they are crumbly and will hold together. Press the crust mixture into the bottom of a spring form pan and set aside.


Cheesecake Filling:

3 cups cashews, soaked for a few hours
1/2 – 2/3 cup agave or honey
1/3 cup lemon juice
1/3 cup coconut oil, melted (place the bowl in a bowl of hot water)
1 " piece of vanilla bean (or 1/2 tsp pure vanilla)
¼ -1/3 cup of water

Blend everything in a high power blender or food processor until completely smooth.
Note: This may take a while, so stop the blender and scrape down the sides often.

Chocolate Carob Layer:

2 medium bananas
1/4 cup of soaked raisins
4 soft dates, pitted
¼ cup carob or cacao* powder
1/2 tsp pure vanilla
1 banana sliced

Blend everything but the sliced banana, until smooth.
*If using cacao, add another date to the mixture.

Assembly:

Pour the filling on top of the crust, followed by half of the chocolate mixture.
Sprinkle with a few pecans and sliced banana, and finally the rest of the chocolate.
Put the whole thing in the freezer for several hours to set.
Then remove the spring form pan ring and slice.
Thaw at room temperature for a while if it is frozen solid.


Berry Cheesecake

Use the crust and cheesecake filling, above, doubling the recipe if you are using a large cheesecake pan. Chill the cheesecake and then top with berries.

Berry Topping:
2 cups fresh or frozen berries of your choice
2-3 tbs agave or 2-3 dates
Juice of ½ lemon

Blend all until smooth. Strain to remove seeds if using raspberries.


Carob Fudge

¾ Cups walnuts
¾ C raisins
¼ C carob powder
dash of cinnamon
pinch of sea salt (really, just a pinch)


Preparation:

Combine all ingredients in a food processor and blend until smooth and balled up.
Remove from bowl and press into a glass dish – or shape into one large square with your hands. Freeze until firm, then slice. Double the recipe and keep in the freezer.





Lemon Berry Dessert Smoothie

1 1/2 C nut milk (1/2 cup soaked almonds: 1 ½ cups water)
2 C frozen bluberries
1/2 C fresh young coconut pulp, or ½ cup cashews
Juice of 1 lemon
3 medjool dates, pitted and soaked in water to soften
2 T honey


Combine all ingredients in a blender and process until smooth. Enjoy!











Fresh Fruit Tarts

Crust:
1 cup soaked almonds
4 dates, pitted
1 tbs coconut oil, melted
1 ¼ cup shredded coconut

Grind the almonds in a food processor. Add the dates and process until smooth. Add the last two ingredients and process into a dough. Press this mixture into tart shells, or 9” pie plate.

Filling:

2 cups chopped fresh or frozen mango
2 tbs coconut oil, melted
1 tbs lime juice
2 tsp lime zest
¼ cup agave

Blend all ingredients until smooth. Fill half of each tart crust with this mixture.

Topping:
Chopped or sliced fresh fruits: kiwi, strawberries, orange, banana, raspberries.


This is the definition of passion for me - Teaching others how to prepare this delicious healthy food. What a wonderful note to end on before flying West for more great raw food adventures with my beautiful sister Carmella….many stories and photos to come....!!!

15 comments:

Aimee said...

Oh my oh my! A couple questions: About what size spring form pan do you use? I think mine is 9 or 10 inch, does that sound about right? And, will these be in the dessert book?

Anonymous said...

Oh this all just looks devine I have been raw for a couple of weeks now and am craving some more sweet stuff. Can you please tell me if I can substitute the carob powder by raw choclate powder in your recipes.
Thanks Eve
New Zealand

Dhrumil Purohit said...

Damn. I wish I could have made it!

Loving your blog.

Dhrumil
welikeitraw

Living Fully said...

Wow! Fantastic blog! I'm so excited about trying out your recipes! The pictures are so gorgeous, too. Where are you located in Ontario?

jessica said...

what a lot of fun and yummies.

Kristen's Raw said...

Looks like everyone is having so much fun! That's AWESOME. Great job :)

Cheers!

OttawaRaw said...

Wow! I just came across your blog, and so amazing to see your beautiful creations! Great way to get people interested in the raw lifestyle - delicious and eye catching food!

Where in Ontario are you? We're in Ottawa... www.simplyraw.ca
drop us a line!

Raw Goddess said...

Im way up in Northwestern Ontario - near Thunder Bay...anyone in the area?! :D

Raw Goddess said...

Aimee,

In the class we used a 6 or 7" spring form pan, so you could either double the recipe for your pan or just have a much thinner layer of the cheesecake.

Raw Goddess said...

Eve,

yes you can definately sub the carob for raw chocolate powder in any of the recipes.

congrats on going raw!! how do you feel?

blondie said...

Yum! I am not raw, but I love your desserts! I have tried making the Fudge (replacing the carob with cocoa) and it turned out like a delcious fudgey brownie. I cant wait to try your other recipes.

raw_veganlondoner said...

You are the desert queen!! Cant wait for the book!!

Raw-k on!!

Anonymous said...

I have a four year old with SEVERE peanut and tree nut allergies. This raw thing is looking more and more impossible in that regard. I can occasionally find "safe" sunflower seeds or pumpkin seeds (finding ones NOT labeled "may contain" peanuts or tree nuts is pretty hard though!). Any ideas?

Sanja said...

The carob fudge is in my freezer right now. I tasted the 'dough' though - it is so incredibly good! I love it when such simple ingredients can taste so delicious together.

The British Vegan said...

Oh wow, that fudge looks amazing! I'm definitely going to have to try that =)