Thursday, June 30, 2011

Decadent Raw Chocolate Cake


A few weeks ago my cousin (who I haven't seen in 10 years) and her husband visited from Montreal. Since they've never tried my food I was excited to whip up some eats for them. I went with this dark chocolate mousse cake paired with vanilla bean ice cream from my new eBook, Ice Cream In The Raw, and strawberry sauce, garnished with a yacon syrup drizzle and cacao nibs. It was a meal in itself. Totally rich and delicious!


Raw Dark Chocolate Mousse Cake

Crust:

3/4 cups almonds
1/4 cup pitted, packed dates
Cacao powder
1-2 teaspoons water

Grind the almonds in a food processor.
Add the dates and continue to process into a doughy texture.
Add cacao powder, to taste. Add a little water, if necessary to ensure the dough holds together when pressed.
Press into the bottom of an 8" spring form pan. Set aside while making the filling.

Filling:

3/4 cup irish moss gel*
1 cup water
3/4 cup cashews
1/2 cup maple syrup
1/2 cup cacao powder
6 drops stevia
1 teaspoon vanilla extract
1/8 teaspoon himalayan salt
4 1/2 tablespoons melted cacao butter
2 tablespoons melted coconut oil

Combine all ingredients but the butter and oil, until smooth and creamy.
Add the final two ingredients and blend to incorporate.
Pour the mixture over the crust and chill in the fridge until firm, at least 6-8 hours.

*If the gel is already chilled, pack it into the cup.


On another sweet note, the lovely Lisa of Vegan Culinary Crusade is hosting a raw ice cream sandwich challenge ending tomorrow, so get your entries in. I know how exciting these dessert challenges are, having hosted 3 of them myself, but I also know how difficult it is to judge these things because everyone is oozing with creativity! Im thrilled that a copy of Ice Cream In The Raw will be awarded to the second place winner. Lisa made my Apple Crumble Ice Cream Parfait but turned it into ice cream sammies - great idea! I hope you're inspired to get in your kitchie and make some too. Good luck!


Friday, June 17, 2011

Ice Cream In The Raw eBook


I'm super excited to announce the release of my latest raw dessert ebook,
"Ice Cream In The Raw"!!!

Summer is here, and "Ice Cream In The Raw" is the perfect collection of delicious, frosty raw vegan ice cream recipes to keep you cool and satisfied during the hot months. These treats are easy to prepare, and are great dairy free and refined sugar free alternatives to regular ice cream. Enjoy a variety of recipes, from simple classics, to more elaborate desserts for entertaining that are sure to impress both you and your guests. You'll find fun recipes that your kids will love, and of course, great toppings too! 

This gorgeous book will get your mouth watering and fill you with inspiration. I like to think of it as more of a guide to create your own masterpieces!

Here's what you will find in “Ice Cream In The Raw:
  • 50 pages with 5 chapters featuring 40 different recipes
  • A detailed table of contents for easy navigation
  • Helpful hints and tips
  • Gorgeous mouth-watering photos for every recipe
  • Easy to follow instructions 

Here's a visual sneak peak of what 'Ice Cream In The Raw' has in store for you...

Coconut Truffle Ice Cream

Blueberry Cardamom Ice Cream

Jackfruit Ice Cream

Strawberry Ice Cream

Lucuma Caramel Swirl Ice Cream

Orange Creamsicle Chocolate Chunk Ice Cream

Pina Colada Sherbet

Hazelnut Vanilla Ice Cream

Chocolate Covered Ice Cream Bars

Spirulina Ice Cream

This incredible recipe collection features 40 raw vegan recipes with the following chapters: Classics, Entertaining, Summer Bliss, Frozen Fun, and Toppings. Enjoy these recipes and more!

Pina Colada Sherbet
Classic Vanilla Ice Cream
Mint Chip Ice Cream
Ice Cream Cones
Orange Creamsicle Chocolate Chunk Ice Cream
Banana Mulberry Crunch Sundae
Coconut Truffle Ice Cream
Chocolate Covered Ice Cream Bars
Sorbets and Sherbets
Lemon Ginger Granita
Spirulina Ice Cream
Raspberry Goji Ice Cream
Jackfruit Ice Cream
Blueberry Almond Coconut Crunch Ice Cream
Lucuma Caramel Swirl Ice Cream
Chocolate Hazelnut Ice Cream
White Chocolate Strawberry Ice Cream
Carob Banana Soft Serve
Avocado Pistachio Vanilla Ice Cream
Apple Crumble Ice Cream Parfait
Fudgey Chocolate Sauce
Caramel Sauce
Maple Cinnamon Pecans
And More!...


Impress your friends and family this summer with incredible raw vegan ice creams!

Ice Cream In The Raw is available for download now

Purchase the Ice Cream In The Raw eBook and download today:
$14.99
Add to Cart


Best Deal: Purchase 1. Ice Cream In The Raw, 2. Just Desserts, 3. The Moonie Pie Recipes, and 4. Party Parfait and SAVE...10% off!*
$39.97
Add to Cart

After your purchase is completed, you should receive an email with download instructions within the next few minutes. (If you don't see it in your inbox, you might want to make sure it hasn't been sent to your SPAM or junk folder!)


*Note: For the Best Deal package, Ice Cream In The Raw will download for you immediately and the other three books will be sent to you within 24 hours.



~All book sales are final~

Having trouble downloading the ebook? 

Contact Heather - heather@sweetlyraw.com

Sunday, June 12, 2011

Exciting News and Raw Strawberry Pudding


The beginning of summer is such a beautiful time up here in the North. Right now the pretty purple lilacs are in full bloom. Soon the lupins, wild roses, dwarf raspberries, and strawberries will be out. This afternoon I just happened to catch a shot of the lilacs in my yard with a gorgeous butterfly resting on them.


I have some exciting news! I'm in the midst of finishing up a new eBook which will be released by next week. Ice Cream In The Raw is a 50 page book featuring 40 ice cream and topping recipes.


Still on my irish moss kick, here's a yummy nut-free, creamy strawberry pudding that I whipped up last week. A batch of moss gel lasts a week - enough time to pull a few creations together. I had some chocolate crumbs from a new cake creation (that's coming soon too), so thought they'd be a nice little added touch.


Strawberry Pudding

1 1/2 cups chopped strawberries
1/2 cup irish moss gel*
1/2 cup young coconut pulp
3 tablespoons liquid sweetener
2 tablespoons lemon juice
4 drops stevia
1 tablespoon melted coconut oil

Blend all ingredients except the oil, until smooth.
Add the oil and blend to incorporate.
Chill the pudding in the fridge for at least 4 hours.


*Irish Moss Gel

3/4 cup water
2 oz soaked irish  moss

1. Rinse a handful of irish moss in cold water until any bits of debris have been removed. Rinse until the water runs clear.
2. Allow the moss to soak in cold water for 6-12 hours.
3. Remove the moss from the soak water - do not rinse.
4. Chop the moss and blend it with the 1 cup water until it warms up and turns into a gel (you may have to scrap the sides of the blender down a few times).
5. Chill the gel in the fridge for 6-7 days, or use immediately. When using in recipes where it's already chilled and firm, make sure to pack it into the cup to get a proper measurement.

 Stay tuned for my new baby, Ice Cream In The Raw... :)

Wednesday, June 8, 2011

Orange Vanilla Bean Mousse


Last week I was in the mood to play with irish moss. I love this versatile sea veggie because it creates the most incredible silky, fluffy, spongy, raw desserts - particularly mousses, puddings, custards, and pie fillings. Another great thing about irish moss is that it provides a thick, creamy texture without using any nuts. I prefer to combine it with young coconut, coconut oil, and a bit of cashews in addition to flavorings and fruits, for an ideal consistency.


I had originally intended for this mousse to be only vanilla flavored, but an overflow of bright oranges in the fruit bowl caught my eye so I just had to try adding it at the end. Am I ever glad I did - the orange kicked up the taste ten fold. Try using fresh orange juice in place of the water and slightly decrease the sweetener. This dessert is light and spongy, making it perfect for summer.


Orange Vanilla Bean Mousse

3/4 cup water
3/4 cup irish moss gel*
1/2 cup cashews
5 tablespoons maple syrup
5- 6 drops stevia
Seeds of 1 vanilla bean
1 teaspoon vanilla extract
3 tablespoons melted coconut oil
2 teaspoons packed orange zest
2 drops orange essential oil (optional)

Blend all but the coconut oil, until smooth and creamy.
Add the oil and blend to incorporate.
Pour the mousse into ramekins or small dishes.
Chill in the fridge until firm, at least 6 hours. Serve it with orange segments if you like.


*Irish Moss Gel

1 cup water
2 oz soaked irish  moss

Rinse a handful of irish moss in cold water until any bits of debris have been removed. Keep rinsing until the water runs clear.
Allow the moss to soak in cold water for 6-12 hours.
Chop the moss and blend it with the tea or water until it warms up and turns into a gel.
Chill the gel in the fridge for 5-7 days, or use immediately.


If you'd like more irish moss recipes, try some of my other creations: