“Pick me up”a Tiramisu 🎂 Cake..It’s my BD!🎉

raw tiriamisucake

It’s my birthday!! And I would like to celebrate by sharing one of my favorite cakes, Tiramisu! Being from Italian descent, my mother used to always make this cake for me on my birthday! And so I like to return the favor by making a healthy version of it! This is one of my first attempt into raw food recipes back in the days, so I would like to give credit too thisrawsomeveganlife. I have changed the measurements and some of the ingredients according to my taste buds, but feel free to experiment. When following the recipe, the texture is exactly the same as the original. However you can add a bit more sweetness and alcohol to make it just like the real thing. So enough about me and this recipe..scroll down and enjoy the cake.

Quick Facts on Tiramisu

☞Tiramisu in italian means “Pick me up or lift me up”
☞It’s an italian dessert that is made of ladyfingers flavored in coffee, layered with mascarpone cheese and cocoa.

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Raw Tiramisu Cake

Tools: Food processor, spatula, high speed blender, dehydrator, plastic food wrap, loaf pan (I used a loaf pan of 8 1/2″ X 4 1/2″, 2″ depth)

Ingredients:
Crust Ingredients
3/4 cup of oats or walnuts or both
1/2 cup raisins
1 Tbsp of liquid coffee* (or 1/2 Tbsp of crushed coffee beans)
1 Tbsp of agave (or sweetener of your choice like maple syrup or honey)
1 Tbsp of brandy (optional)

Ladyfingers Ingredients
3/4 cup oats
1/2 cup dates
Pinch of salt
1 Tbsp vanilla extract
1 Tbsp of brandy (optional for taste)
1 Tbsp of liquid coffee* (or 1/2 Tbsp of crushed coffee beans for taste)

Vanilla cream Ingredients:
1 cup of cashews or young thai coconut meat or a combination of both
1 cup of water
4 Tbsp coconut oil
4 Tbsp of agave or sweetener of your choice (honey or maple syrup)
1 Tbsp vanilla extract
2 tsp soy lecithin (recommended to thicken the mixture)
2 Tbsp of raw cacao powder to dust over cake

 

Directions:
*Coffee Preparation:
(1) Take a couple of coffee beans and let soak in water overnight, strain and use the liquid and beans for the requested ingredients

steepcoffee

soaked coffee beans

 

Lady fingers Directions:
(1) Prepare your lady fingers. Add all the ingredients (I also added 2 or 3 coffee beans for more flavor) in the food processor. Process and stop occasionally to scrape the sides by using your spatula. Process until it becomes a dough like mixture.

LFdough

Ladyfingers dough

 

2) Form the dough into rectangular “ladyfingers” so that it will fit into your loaf pan. Dehydrate the ladyfingers for 1-2 hrs on 145F.

Lady fingers Dehydrating

Lady fingers Dehydrating

 

Crust Directions:
(1) Add the oats (or walnuts or both) to the food processor. Process until it becomes a fine powder.

Crust into powder

Crust into powder

 

(2) Add the rest of the crust ingredients (I also added a couple of coffee beans for additional taste, but optional) into the food processor. Stop occasionally to scrape the sides and process until it forms into a sticky dough.

crust dough

crust dough

 

(3) Prepare your loaf pan, line it in plastic food wrap. Take the dough and press firmly down onto the pan. Set in the fridge.

crust in loaf pan

crust in loaf pan

 

Vanilla Cream Directions:
(1) Add the vanilla cream ingredients, except for the raw cacao powder, into a high speed blender or food processor. Blend until it becomes thick and smooth. (Note if you use your food processor it will become gritty, therefore transfer the vanilla from the food processor to a magic bullet so it will become smooth).

vanilla cream

vanilla cream

 

(2) Pour a bit of the vanilla cream just so it covers the crust. Then add the lady fingers side by side onto top of the vanilla cream.

lady fingers on top of cream

lady fingers on top of cream

 

(3) Pour the rest of the vanilla cream on top of the lady fingers. Place in fridge for at least 24 hours.

cream over lady fingers

cream over lady fingers

 

(4) When you are ready to serve, gently take the Tiramisu out of the pan, dust with cacao powder, and slice into squares. Enjoy!!

raw tiracake

raw tiramisu cut

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References:

http://en.wikipedia.org/wiki/Tiramisu

What does your Raw 🎎 “Fortune Cookie” say?🈶

rawfortunecookiespic

Happy Chinese New Year!!  What does your “Fortune” say for this year?? I couldn’t help myself but creating a post about how to make “Raw Fortune Cookies”.

The ingredients I used are the same I used in the “Crepe Recipe”! I just experimented with the crepe, turned them into what looked like a Fortune Cookie, dehydrated them a bit longer to make them brittle and Voila! Well here it is! It’s easy to make and it’s great for kids parties!

 

Quick Facts On Fortune Cookies
☞The history of the cookie is unclear, but the cookie was introduced in the United States by Japanese bakers that modified a recipe based on a cracker from Japan.

☞Fortune cookies are served at the end of the meal as a dessert in Chinese restaurants in US and other countries, except in China

☞Therefore as quoted by Wikipedia, (couldn’t have explained it better myself). “Fortune cookies have been summarized as being “introduced by the Japanese, popularized by the Chinese, but ultimately … consumed by Americans.”[2]

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Raw Fortune Cookie Recipe

Tools: Dehydrator, kitchen scissors, paper , 3″ circle cookie cutter

Ingredients: Refer to Crepe Recipe

Directions:

(1) Refer to Crepe Recipe to make the base.

(2) Use your cookie cutter to press down on the base. This will outline the shape of the cookie. Cut it out with a knife or kitchen scissors.

cookiecutter

(2) outline fortune cookie

 

(3) Take your paper and prepare your fortune strips, 3″in length and 1/4″ in width (or smaller). Cut also the left over scraps from the base to use in your cookie to help create it’s shape.

cut

(3) cutting scraps

 

(4) Place the fortune strips and the extra scraps in the middle of the cookie. Rub a bit of water along the edges to seal it.

(4) Place fortune paper in cookie

 

(5) Fold the cookie in half and seal it.

foldhalf

(5) Fold cookie in half and seal

 

(6) Take your pointer finger and thumb, bend the two open ends together until they touch. When you fold it, it will start to open again. So pinch for 10 seconds and seal it with water if it starts to open. It has to be closed so it can create it’s shape when it’s dehydrating.

foldcookie

(6) Bent cookie

closedcookie

(6) Pinched and closed cookie

 

(7) Place back in dehydrator for 3hrs at 115F or until completely dry and brittle.  After an 1hr you can start to open up the two open ends a bit since it remained it’s shape during dehydrating. Once cooled it becomes very dry, just like a fortune cookie! Enjoy!

fortune cookie

(7) Cookie a bit opened at ends

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References on Fortune Cookies

http://en.wikipedia.org/wiki/Fortune_cookie

Chocolate “Bar”ks…..Your 3 o’clock snack!!

chocolatebarks2015-02-17 17.09.31

I don’t know about you but I love chocolate, especially if I long for it at 3 in the afternoon! So upon stumbling some raw food websites, I wanted to share this amazing, easy, recipe called “Raw Chocolate Bark” from “rawified.blogspot.ca” !

What is a “Chocolate Bark”?
Chocolate bark is an unusual name for a chocolate bar. It sounds like a name of a treat I would feed my dog! But it’s not (and just to point out I do not feed any chocolate to my dog). Back to what is a chocolate bark, it’s a layer of chocolate covered in any type of nuts, dried fruits, candies, other pieces of chocolate and flavoring. All these additives are just thrown together and it is broken into shards of pieces resembling “tree barks”.

So if you love chocolate, here’s a healthier version of it! This is a simple recipe that anyone can make. The measurements below are not set in stone so you can tweak it according to your taste buds. All you need are nuts, dried fruits, flavoring and your palette.

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Recipe: Raw Chocolate Barks

Tools: 3 ceramic bowls, whisk, plastic food wrap, 8X8 square pan

Ingredients: (I used almonds, dried cranberries, peppermint extract and honey)
ingredients_chocolate_bark-1/2 cup coconut oil or raw cacao butter
-1/2 raw cacao powder
1/4 cup of any chopped nuts or seeds of your choice (examples: almonds, pecans, pistachios, walnuts, hazelnuts, macadamia nuts, cashews, hemp seeds, pumpkin seeds, sunflower seeds)
A handful of any dried fruit  (examples: dried cranberries, raisins, goji berries, dates, dried prunes, figs, pineapple, mango, blueberries or shredded coconuts)
-1 Tbsp of flavoring (examples: vanilla, peppermint flavor extract, cayenne, grated ginger, orange zest, coffee bean, cinnamon, mint)
– 4 Tbsp of Honey or any sweetener of your choice (examples: agave, maple syrup)
-1 Litre of hot water

 

Directions:
(You basically want to melt the oil. You can put it in the microwave, but I did it the old fashion way so I won’t destroy the enzymes, see below.)

-Pour the hot water enough to fill the bowl half way.
-Then add the pieces of raw cacao butter or coconut oil ( I added a bit of both) in another bowl and place this bowl over the bowl with the hot water. This will melt the oil without killing the enzymes.

-You can place another bowl over the mixture so the heat will not escape and it will melt the oil faster. If the water is cooling keep on refilling it with hot water until the oil is all melted.

2bowls_wbowl_W

 

-Once everything is melted add the raw cacao powder, honey, flavoring and mix.
-Prepare your square pan by lining it in plastic wrap.
-Pour the mixture into the square pan. Now add in the nuts and dried fruits.
-Place the pan in the freezer for 15 minutes.

mixture_wcutbars_w

Once removed from the freezer, cut it up into pieces and enjoy! It’s best to store these in the freezer. If you use coconut oil, you can store it in the fridge.

photo 1

This best part about eating raw is that you cannot over indulge, a little goes along way. You can just eat a small piece of chocolate bark and your satisfied! So go ahead, spoil yourself Raw’tn!!

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References:

http://rawified.blogspot.ca/2012/04/raw-chocolate-bark.html

http://bakingbites.com/2009/12/what-is-chocolate-bark/