Ginger & Lemon Cake

Hi friends, happy September! The inevitable end of summer and the graceful entrance of fall is upon us. It is time to enjoy the produce of our beautiful Mother nature. 

Yesterday I felt a cold was breaking out. I rarely get colds but I felt my body was asking me for lemons,  fresh ginger and raspberries. Why not putting them in a cake, I thought? I know these ingredients are great to boost the immune system (as you can read about further down). I also added some turmeric to the middle Lemon layer, both for coloring and healing properties. 

Fresh ginger: Ginger is a widely used herb in both traditional medicine and as a spice in many cultures throughout the world. Ginger is often referred to as a root, but it is actually an underground stem (called rhizome). In Chinese medicine, ginger root has traditionally been used to clean the body of viruses such as colds and flus. It also helps against the cold sickness. Ginger root is a versatile remedy for many more conditions: It is an aphrodisiac, helps the digestion and fatigue, is anti-inflammatory, helps for menstrual cramps and lower belly cramps (due to gas), nausea and believe it or not, as a pain killer both internally and externally. You can actually apply it to an area on your skin that aches to get relieve. 

Turmeric: Recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer's disease. As it is a natural antiseptic and antibacterial agent (great for colds and flus), is a natural liver detoxifier, is anti-inflammatory, slows the progress of cancer and may prevent metastases, may aid in fat metabolism and help in weight management, has long been used in Chinese medicine as a treatment for depression. 

Lemon: Lemon is an excellent fruit that aids in fighting problems related to throat infections, sore throat and tonsillitis as it has an antibacterial property. Lemon water assists in curing respiratory problems, along with breathing problems and revives a person suffering from asthma. Lemon helps to break fever by increasing perspiration. Besides this lemon acts as a blood purifier, is good for weight loss and it can help relieve many digestion problems (nausea, heartburn, bloating and parasites). Lemon is also a liver tonic as it helps the liver to produce more bile. It can help dissolve gallstones and kidney stones plus reduce the amount of phlegm. 

Raspberries:  Raspberries can fight different allergies, including asthma and rhinitis. They are recommended to improve respiratory function and treat chronic coughs and colds. One cup of fresh  raspberries contains about one-third of the daily recommended fibre value for adults, which can help speed elimination and possibly promote weight loss. Raspberries have significantly high levels of phenolic flavonoid phytochemicals such as anthocyanins, ellagic acid (tannin), quercetin, gallic acid, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. Scientific studies show that these antioxidant compounds in these berries have potential health benefits against cancer, aging, inflammation, and neuro-degenerative diseases.

The Cure For Colds Cake with Ginger & Lemon

(Swedish further down..)

Please notice that the cups I use are 200 ml!

Ginger Base Layer (nut free)

• 1 cup (200 ml) Pumpkin seeds

• 1 cup (200 ml) shredded Coconut

• 1 cup or 200 g pitted Dates

• 1.5 tsp shredded fresh Ginger

• 2 small pinches of Himalayan salt

• 0.5 tsp real Vanilla

• 2 tbsp Lucuma powder (optional, can be substituted with mesquite)

• 0.5 cup (100 ml) Hemp seeds (de shelled)

• 1/4 cup (50 ml) melted Cacao butter (about 50 g)

• 1/4 cup (50 ml) Water

1) Start by slowly melting 50 gram of Cacao butter in a water bath or in a dehydrator own. While it's melting continue with the next step.

2) Pit the dates and soak them in water for about 5 to 10 minutes. 

3) In your blender, grind the Pumpkin seeds into a flour and put in a bowl. Then do the same with the shredded Coconut and Hemp seeds. It doesn't have to be perfect, actually too fine flour can make the base a little heavy. 

4) Now make a "date paste" of the dates by adding them to a food processor (strain the water first) and process together with the melted Cacao butter. To the date paste, add the shredded Ginger, Himalayan salt, Vanilla, Lucuma and Water. Process until incorporated.

5) Add the nut flours to the paste and process on low speed until you have a dough. 

6) Put the dough in a spring pan and continue with the Lemon layer! Use a wet spatula to get an even surface. 

Lemon Layer

• 2 cups (400 ml) of Cashews (can be substituted with 1 cup Pumpkin seeds & 1 cup shredded Coconut if you want it nut free. To make this mixture smooth you have to use a high powered blender though).

• Zest from 3 organic Lemons

• 1 tbsp Lemon juice

• 0.5 cup + 1/4 cup Water (100 ml + 50 ml)

• 3 tbsp Agave

• 1 pinch of Himalayan salt

• 0.5 tsp Turmeric powder

• 0.5 cup (100 ml) virgin Coconut oil

1) Grind the Cashews into a fine flour using a blender. Add the rest of the ingredients to the blender except for the Coconut oil and blend until perfectly smooth. Add the Coconut oil and blend for 15 sec. 

2) Pour the Lemon layer over the base and put in the freezer to harden for the top layer.

If you want to you can finish the cake with only two layers + the frosting. Otherwise the third layer is going on top of the hardened Lemon layer, which is the same as the bottom layer. 

Top Ginger Layer (see bottom Ginger Layer)

1) Do the same dough as the bottom layer and apply to the harden Lemon layer. 

Frosting

• 70 g Cacao butter (1/3 cup as melted)

• 1/3 (66 ml) cup shredded Coconut

• 0.5 tsp Lemon juice

• 1/8 teaspoon real Vanilla

• 1 tbsp Lucuma (optional)

• 1.5 tbsp Agave

• 1 tbsp Water

1) Slowly melt the Cacao butter. Grind the shredded Coconut into a fine flour using a blender. Add the rest of the ingredients to the blender. Pour the frosting over the cake and decorate with Raspberries and Hemp seeds!

Put the cake in the fridge over night to rest. Use a sharp, warm knife when you serve as the middle layer is slightly more loose then the bottom and top layer. Hope you enjoy~ 

Förkylnings Kakan med Ingefära & Citron

Bottenlagret med ingefära (nötfri)

• 2 dl Pumpakärnor

• 2 dl riven Cocos

• 2 dl eller 200 g urkärnade Dadlar

• 1.5 tsk riven färsk Ingefära

• 2 små nypor Himalayasalt

• 0.5 tsk äkta Vanilj

• 2 msk Lucuma (valfritt, kan bytas ut mot mesquite)

• 1 dl Hampa frön

• 0.5 dl eller 50 g smält Kacaosmör

• 0.5 dl Vatten

1) Smält sakta Kakaosmöret i ett vattenbad eller torkugn. Medan det smälter, fortsätt med nästa steg. 

2) Kärna ur Dadlarna och lägg dem i blöt 5 till 10 min.

3) Gör ett mjöl av Pumpakärnorna i din blender och häll mjölet i en skål. Gör mjöl av den rivna Cocosen och Hampafröna, häll i skålen. Det behöver inte vara ett jättefint mjöl, ett för fint mjöl kan göra kakan lite tung.

4) Gör nu en "dadelpasta". Börja med att hälla bort vattnet från dadlarna och tillsätt dem till en matberedare. Tillsätt det smälta Kakaosmöret och mixa till en pasta. Arbeta med en slickepott för att skrapa rent väggarn i matberedaren. Till pastan tillsätter du den rivna Ingefäran, saltet, Vaniljen, Lucuma och Vatten, mixa tills blandat.

5) Tillsätt nötmjölen till dadelpastan och mixa tills du har en deg. 

6) Tryck ner degen jämt och fint i en pajform med löstagbar kant. Använd en blöt slickepott eller sked för att få ytan så jämn som möjligt. Fortsätt med Citron lagret! 

Citron lagret (mellan lager)

• 4 dl Cashewnötter (kan bytas ut mot 2 dl Pumpakärnor & 2 dl riven Cocos om du vill ha det nötfritt. För att få den här smeten riktigt fin behöver du en blender med stark motor).

• Zest från 3 eko Citroner

• 1 msk Citron juice

• 1.5 dl Vatten

• 3 msk Agave

• 1 nypa Himalayasalt

• 0.5 tsk Gurkeja pulver

• 1 dl virgin Cocosolja

1) Gör ett mjöl av Cashewnötterna i en blender. Tillsätt resten av ingredienserna utom Cocosoljan och mixa tills helt jämn och fin. Tillsätt nu Cocosoljan och mixa 15 sek.  

2) Häll Citronlagret över basen och ställ i frysen för att hårdna eftersom toppenlagret ska bres på Citronlagret.

Om du vill kan du nöja dig med kakan nu och göra färdigt den med frosting och hallon. 

Toppen lagret med ingefära (se botten lagret)

1)  Gör samma deg som botten lagret och bre på citron lagret när det är hårt nog.  

Frosting

• 70 g Kakaosmör 0.75 dl som smält)

• 0.75 dl riven Cocos Coconut

• 0.5 tsk Citron juice

• 0.5 krm äkta Vanilj

• 1 msk Lucuma

• 1.5 msk Agave

• 1 msk Vatten

1) Smält sakta Kakaosmöret. Gör ett mjöl av Cocosen i en blender. Tillsätt resten av ingredienserna och  mixa tills slät. Häll frostingen över kakan och dekorera med Hallon och mer Hampa. Låt kakan vila i kylen över natten. Använd en vass, varm kniv när du serverar då mitten lagret är något mer löst än botten och toppen lagret. Njut med gott samvete~ 

 • Do you happen to be Swedish? Great! Pay a visit to our webshop therawdessertkitchen.se to shop your super foods and find out more about how to use them and why they are so good for your body and mind! Here's where you go.

• Not signed up for my free eLetter yet? Oh no... That means you're missing out on a lot of exciting stuff, like cool raw recipes, info and offers (mostly for the swedish readers). It's easy fixed though, sign up in the submission box to the right blog-column. See you there!

• Want more? Then click like to The Raw Dessert Kitchen's Page on Facebook to get updates. I'd LOVE to hear from you! Tell me what you think about stuff, your opinion and feedback means a lot to me. 

Like this post? Then share it with the rest of the world!

Thanks a lot for reading!

Much Love

/Karolina Eleonora~ 

The Sundae Challenge

The Tale Of The Holy Sundae

"Once up on a time, there was a Sundae so divine, that only the ones with the purest  of heart could eat it. The legend tells of a small but growing number of people, being so in tuned with the divine, that they could fully and deeply dive into the molecules of joy found in this fountain of flavors. The feaster would be filled up with supernatural, divine powers and ecstatic love. These people are the only ones that have the magic touch to grab and set free the holy blue spoon that is stuck into the ice cream and that the sundae would then be lit in a glorious light. 

Many have looked for the Holy Graal Sundae and different theories swirls about, though the latest clue would be that it is somewhere in a small kitchen in the deep, dark forests of Sweden, guarded by a fair alchemist Lady named Karolinae, with her chevalier Sir Jakob The Brave Webmaster. 

And who knows, maybe the luck will come knocking on your door saying you are ready to grab the holy blue spoon and fill your mouth with spoonfuls of raw ice cream. Only the stars know."

The Holy Sundae Graal, makes 2 graals.

First make one basic batter that is divided into three batters (about one cup in each) which you then add flavor to. Peel about 2 rhubarb stems and cut them into cubes. Put them into the freezer until deep freezed then thaw them carefully under some hot running water. Any cold pieces of rhubarb will make the Rhubarb ice cream lumpy. The process of freezing rhubarb and thawing it like this makes rhubarb a really great ingredient in the raw dessert kitchen. You'll get a wonderful summer-flavor! And the ice creams doesn't have to be deep freezed, only slightly firmer. The important step is to let the Pecan-Lemon Ice cream get firmer so you can pipe it!


The Basic Ice Cream Batter


• 180 g or 1 1/2 cup Cashews
• 1 1/2 cup Water
• 3 tablespoons melted virgin Coconut oil
• 100 g or 0.5 cup of melted Cacao butter
• 1 pinch of Himalayan salt
• 1/4 teaspoon real Vanilla or liquid Vanilla
• 4 tablespoons Agave nectar
• 1 teaspoon Sunflower lecitin

• 3 tablespoons of Lucuma
• 1 teaspoon of Lemon juice

Slowly melt the Cacao butter in a water bath or in a dehydrator. Grind the Cashews into a super fine flour in a blender. Add all the ingredients except for the Coconut oil and blend until completely smooth. Then add the Coconut oil and blend for maximum 15 sec. Divide the batter into two bowls, about 1 cup in each. Continue with the Pecan-Lemon Ice cream.


The Pecan-Lemon Ice cream

To the blender add:

• Zest from 2.5 organic Lemons (about 0.5 teaspoon + 1/4 teaspoon of zest).
• 1 teaspoon Lemon juice

Blend until incorporated. Now make the pecan crumbs:

• 0.5 cup Pecans
• Cinnamon to taste

Put into a food processor or coffee grinder to grind the Pecans into crumbs. Add the crumbs to the Lemon Ice cream and stir by hand. Pour into a low container and let it chill in the freezer for about 30-40 minutes. It needs to be hard enough to be put into a pastry bag. Otherwise you can just put the Pecan-Lemon ice cream on top with a spoon. Stir the ice cream every now and then. You will se how it gets creamier and creamier by the minute.

Observe: If you want to pipe a swirl using a pastry bag, chose a large tip, and make the pecan crumbs rather small. Too big crumbs can get stuck in the tip, causing severe frustration to any perfectionist out there ;)


The Chocolate Chip Cacao Ice cream

Wash the blender and add one cup of the Basic Ice cream Batter into the blender. Add:

• 2 tablespoons of raw Cacao
• 1 tablespoon of Lucuma
• 1 tablespoon of Mesquite

Blend to incorporate. Don't put the Cacao ice cream into the freezer just yet. Now make the chocolate chip!

• 50 g or 1/4 cup melted Cacao butter
• 2 tablespoons raw Cacao
• 1 tablespoon Carob
• 1/4 teaspoon real Vanilla
• 2.5 tablespoon Agave nectar
• add some Cayenne powder to your liking (optional)

Slowly melt the Cacao butter in a water bath. Transfer to a bowl and add the rest of the ingredients. Stir by hand. Put a thin layer of the melted chocolate into a container to be put into the freezer. Save 2 tablespoons of the melted chocolate for decoration on top of the sundae. When the melted chocolate is hard, take it out of the freezer and brake it into small pieces that you put into the Cacao Ice cream, stir and put it into the freezer. Continue with the last ice cream!


The Rhubarb Ice cream

Wash the blender and ad the last cup of Basic Ice cream batter to the blender. Add:

• 70 g or 0.5 cup cubes of Rhubarb, deep freezed and thawed
• 0.5 teaspoon of Spirulina (if you have your spirulina in form of tablets, you can crush them between two spoons)

Blend to incorporate. Transfer into a container and put into the freezer to harden a bit.

Assemble: First pour some of the melted chocolate in the bottom of the glass to get a nice color effect. Then add the Rhubarb Ice cream, the Cacao Ice cream and finally pipe the Pecan-Lemon ice cream on top. Add the melted chocolate and sprinkle some pecan crumbs. Now dig in and enjoy!

• Do you happen to be Swedish? Great! Pay a visit to our webshop therawdessertkitchen.se to shop your super foods and find out more about how to use them and why they are so good for your body and mind! Here's where you go.

• Not signed up for my free eLetter yet? Oh no... That means you're missing out on a lot of exciting stuff, like cool raw recipes, info and offers (mostly for the swedish readers). It's easy fixed though, sign up in the submission box to the right blog-column. See you there!

• Want more? Then click like to The Raw Dessert Kitchen's Page on Facebook to get updates. I'd LOVE to hear from you! Tell me what you think about stuff, your opinion and feedback means a lot to me. 

Like this post? Then share it with the rest of the world!

Thanks a lot for reading!

Much Love

/Karolina Eleonora~ 

Super Breakfast for a Superman.

Jakob's been crunching for weeks working on several deadlines at the same time being the most lovely partner anyone could imagine, doing his best, full with gratitude, humbleness and appreciation. So this morning I treated him with a super food breakfast. As always he's like a little child on christmas morning every time I make something raw so it's really fun to surprise him! *love you baby*

I took some of the raw pastry left overs (from the danish pastry post) and drizzled raw maca chocolate on top, made flax crackers, a chocolate spread to go with them and poured some coconut water that we love to drink every day. The smoothie is for me though.

I make these hard core super food smoothies that I don't think anyone else likes but me... In them I have banana, camu camu (for the incredible amount of vitamin C that is needed for a healthy nervous system, the brain and a thousand other things), carob (for the calcium and magnesium), hemp oil (for the perfect balance of Omega fatty acids), acaí berry powder (for the antioxidants), mesquite (for the fibre, 15% protein, taste and minerals) and barley grass powder (for the chlorophyll, iron and being a DNA healer,  and balance it gives me).

Five Benefits of Coconut water:

• It's packed with electrolytes.

Electrolytes are electrically charged ions that play a vital role in maintaining proper functionality of your nerves, heart, and other muscles. Also each time you sweat, you lose important electrolytes, especially potassium and sodium. In order to repair your body, you need to fill up your electrolyte levels.

The electrolytes takes care of and balances the fluids in the cell. If the amount of electrolytes and the water of the cell reduce, the body gets dehydrated.

The essential electrolytes are: Potassium, sodium, chloride, magnesium, calcium, phosphate, bicarbonate, sulfate, magnesium and phosphorus.

• It's got plenty of essential vitamins.


Vitamin C, Vitamin B6
, (which helps your body build protein by producing amino acids. B6 also helps produce neurotransmitters to regulate your mood, and it helps metabolize food to increase energy.) B1, Thiamin, which maintains your nervous and circulatory systems, and B2, Riboflavin, which promotes energy metabolism. 
B9, or Folate (helps your body produce and maintain new cells. Folate is also important for brain health and development).

• Coconut water is all natural, so you don't have to worry about adding wierd addatives, toxins or preservatives into your body.

• Coconut water calms upset stomachs and reduces vomiting.
 It has lots of dietary fiber which aid and ease digestion. Fibre also helps to remove toxins from the intestines.

• It promotes weight-loss and high energy. 


It's the B vitamins plus other essential nutrients in the coconut water that boost your metabolism and promoting energy, which in turn helps in weight-loss.

The flax crackers are really easy to whip together (if you have a dehydrator oven that is). You can put all sorts of seeds and nuts in it, but be careful with adding agave nectar or honey as the crackers then won't be crispy.

Super food Crackers

• 1 cup Flax seeds (2 dl)
• 0.5 cup Chia seeds (1 dl)
• 0.5 cup Pumpkin seeds (1 dl)
• 1 tablespoon Acaí berry powder 
• 2 tablespoons Blueberry powder
• 2 tablespoons Mesquite or Lucuma powder
• 2 1/4 cup Water (4.5 dl)

Put all the ingredients in a large bowl and let it swell for a couple of hours, or over night. Then spread the mixture very thin on a teflex sheet and dehydrate until crisp (about 8 hours).

Tips: Mix both regular brown flax seeds with golden flax seeds to get a beautiful color.


Chocolate & Lúcuma Spread

• 2 tablespoons Tahini or Nut butter
• 1 tablespoon Agave nectar
• 1 tablespoon Cacao powder or Carob
• 1 tablespoon Lúcuma powder

Stir the ingredients by hand and enjoy on a flax cracker!

[What is lúcuma?]

Lúcuma (Lu-ku-ma) is a fruit powder that gives not only a unique flavor to your raw sweets, it also gives a wonderful texture to smoothies, fillings, spreads and not to mention raw ice creams! Lucuma is a subtropical fruit from the dry subtropical Andean coastal valleys of Peru. The trees grow at 1000-2400 meters above sea level. The fruit is very nutritious, having high levels of carotene, vitamin B3, carbohydrates, fibre, vitamins and minerals (such as iron etc). In some countries it is one of the most popular ice-cream flavors.

• Do you happen to be Swedish? Great! Pay a visit to our webshop therawdessertkitchen.se to shop your super foods and find out more about how to use them and why they are so good for your body and mind! Here's where you go.

• Not signed up for my free eLetter yet? Oh no... That means you're missing out on a lot of exciting stuff, like cool raw recipes, info and offers (mostly for the swedish readers). It's easy fixed though, sign up in the submission box to the right blog-column. See you there!

• Want more? Then click like to The Raw Dessert Kitchen's Page on Facebook to get updates. And I'd LOVE to hear from you! Tell me what you think about stuff, your opinion and feedback means a lot to me. 

Thanks a lot for reading!

Much Love

/Karolina Eleonora~

Join me on Facebook      Find my recipe eBooks       Join me on Pinterest

Raw Danish Pastry

Hi. I have two words for you. Danish pastry. The never ending popularity of these kind of sweets in scandinavia is unstoppable!

Yesterday I ate one, something I loved to do before I went into raw desserts. The reason for it is that I'm free from my gluten & lactose intolerance now and I have been trying out some bread and dairy products mostly for the cheer freedom of doing it. But after I've swallowed the last piece of the danish pastry it it struck me how different it feels to eat a commercial dessert compared to a raw version of it. HUGE difference. The danish pastry left me with one clear feeling: emptiness. It was as if my body didn't even register that I ate it at all. 

I'm used to the effect of eating raw desserts which is quite the opposite: 1) Feeling satisfied, 2) feeling how the whole body shifts into a higher state, 3) feeling the nutrients, 4) the quality, 5) the Self Love of making a better decision.. 

After this experience my brain instantly started to engineer a raw version of the danish pastry. I wanted to challenge myself and play with the colors and flavors and came up with a raw version to share with you! I came pretty close to what I wanted to achieve but there's still room for improvements.

Raw Danish Pastry, makes 6. 

Requires a dehydrator and 19-20 hours of drying time. Please read through the whole recipe in order to plan each step.

Paper thin pastry 

• 90 g soaked, rinsed Irish moss (make sure to squeeze out the water before measuring).

• 0.5 cup filtered Water

First, make some Irish moss paste by doing the following: Soak about a cup dry irish moss in water until it softens completely. Then go through piece by piece under running water to remove any impurity (small pieces of plastic, sea shells etc.) Put the irish moss in a plastic container with lid and add water, about 2/3 of the container. Put on the lid and shake the container intensely for 30 sec. Change the water and repeat two more times. As you will see the water gets cleaner and cleaner after each time. Don't rinse the irish moss too much though, as it will also wash away the carageenan (a natural gelatine) and the irish moss will not have the desired effect which is to act as a thickening agency. Don't worry about the fishy smell of the irish moss. You won't feel it once you mix it up with the rest of the ingredients! Let the cleaned irish moss soak in water for 3-4 hours for it to swell further. 

Use a scissor to cut the irish moss into pieces and put it in a high speed blender together with 0.5 cup filtered water and blend until smooth. This will take some time and you will want to work with a spatula to scrape down any bits of irish moss from the inside of the lid and jar of your blender. Your blender is going to heat up from all the blending, so that the irish moss paste become lukewarm. That is good as it activates the carageenan. Transfer the ready made irish moss paste to a little bowl / cup. It should be thick and smooth, not watery. The first time you do this it might seem complicated, but it really isn't. Continue with the rest of the ingredients for the paper thin pastry dough:  

• 1 cup Macadamia nuts

• 1 cup shredded Coconut

• 1.5 teaspoon real Vanilla

• 5 tablespoons Lúcuma (can be substituted to Mesquite)

• 1/4 teaspoon Himalayan salt

• 1.5 tablespoon juice from an organic Lemon

• 0.5 cup Agave nectar

• 1 1/4 cup filtered Water

• 0.5 teaspoon Sunflower lecitin (optional)

• Peeled Nectarine halves to go on top.

Grind the Macadamia nuts and shredded Coconut in a high speed blender into a fine flour. Add the rest of the dry ingredients and mix well. Now add the Irish moss gel, Lemon juice, Agave, Water and Sunflower lecitin and process until completely smooth. 

Pour the mixture over a dehydrator mesh screen with a plastic sheet on top. It is important that the mixture is as thin as possible. The technique you use to succeed with that is that you start pouring about a cup of the mixture over the sheet. Then you lean the mesh screen to one side, letting the mixture slide down. Do this in all four directions until the mixture is evenly spread. Also work with a spatula. When it is as thin as possible, you carefully shake it sideways to create a perfectly even surface, just like you would do when swirling two batters for a raw cheesecake *you will see what I mean*. Do this with two more mesh screens and put them into the dehydrator and start drying them in 105 F. 

Total Drying Time: 19-20 hours.

Flipping Time: After 12 hours, you can flip the paper thin pastry dough, by putting a mesh net on top of the pastry, hold it firmly with your palms and flip it carefully. Then you remove the mesh net that's been under the downside of the pastry dough, and peel off the mesh sheet by pulling in one corner. It's all quite logic.  

Continue to dry the pastry dough for another 7-8 hours and you are done.

Melted chocolate

• 50 g Cacao butter (1/4 cup as melted)

• 2 tablespoons raw Cacao powder

• 2 tablespoons Agave nectar 

In a water bath or by using the dehydrator, melt the Cacao butter slowly. Then blend by using a whisk, with the Cacao powder and Agave nectar until incorporated. Pour in a squeeze bottle if you have one. Otherwise you can drizzle the melted chocolate with a spoon. 

Assemble the dessert by breaking off pieces in the size of your palm and put them in layers to create height. On top of them you put a ripe, halved and peeled nectarine, then drizzle the melted chocolate over it all. 

• Do you happen to be Swedish? Great! Pay a visit to our webshop therawdessertkitchen.se to shop your super foods and find out more about how to use them and why they are so good for your body and mind! Here's where you go.

• Not signed up for my free eLetter yet? Oh no... That means you're missing out on a lot of exciting stuff, like cool raw recipes, info and offers (mostly for the swedish readers). It's easy fixed though, sign up in the submission box to the right blog-column. See you there!

• Want more? Then click like to The Raw Dessert Kitchen's Page on Facebook to get updates. And I'd LOVE to hear from you! Tell me what you think about stuff, your opinion and feedback means a lot to me. 

Thanks a lot for reading!

Much Love

/Karolina Eleonora~

Join me on Facebook      Find my recipe eBooks       Join me on Pinterest

A 3 Ingredient Raw Fudge

Raw fudge is great for many different occasions:

• To satisfy the sweet tooth of a child (muuuch better than any commercial candy),

• you can take one after lunch / dinner to kick start your digestion,

• surprise and treat your partner with it, 

• let it be an exotic snack for your guests when hosting your next party, (raw food is an excellent conversation starter you see, everybody's got an opinion about raw food),

•...Or simply pop them in a cute bowl to keep by your computer, as I do :) 

Hi by the way! I've missed you. Lots. I wish all the best for you and your loved ones *as always* 

I hope you are enjoying summer to the fullest right now. I would, but the weather here have been everything but summer like. The intense raining in Sweden during june have beaten the old record from 1901(!!) Now let's get down to business shall we? It's Fudge Time!

The great thing about raw fudge is that you use the same basic technique to create them (using dried fruit and nuts), but the outcome can taste in a million different ways depending on what super foods you add, what nuts / seeds you choose, refrigerated or kept in room temperature or even the shape of them. Another great thing is that this is one of the ultimate raw beginner sweets that you don't have to have any experience to succeed with. Want it nut free? No problem, only substitute the nuts with pumpkin seeds or even shredded coconut.

I made quite a small batter as I tend to eat a little too much when it's available *can't get enough*, but if you want you can double the recipe!

The 3 Ingredient Raw Fudge

• 1 cup Dates

• 1 1/4 cup Pecans, Walnuts, Almonds or Pumpkin seeds

• 1 cup of Lucuma 

Pit and soak the Dates 5-10 min. Grind the Nuts or Seeds into a flour using your blender or food processor, put aside in a bowl. Make a date paste by simply process the Dates in a food processor and process until you have a paste (work with a spatula). THEN you add the Nut / Seed flour and Lucuma! Process some more and voliá! Your done.

Put some plastic wrapping in a plastic container and press down the fudge dough. Even the surface
with a wet spoon. Put into the freezer for 20 min, and then cut squares of them.

Tips: For a more "fudgy" taste, use pecans. Love coconut? Use shredded coconut instead of nuts or seeds and enhance the coconut flavor with 2 tablespoons melted virgin coconut oil in the batter (as I did in the photo below). Not so much into super-sweet fudge? Create a more neutral flavor by using half a cup lucuma and half a cup purple corn. Purple corn works great as a neutralizing "filler".

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Enkel Raw Fudge på 3 Ingredienser

• 2  dl Dadlar

• 2.5 dl Pecannötter, Valnötter, Mandlar eller Pumpakärnor

• 2 dl Lucuma 

Kärna ur och blötlägg Dadlarna. Gör ett mjöl av Nötter eller Frön i en blender eller matberedre, häll i skål och ställ åt sidan. Gör en "dadelpasta" genom att helt enkelt köra dadlarna i en matberedare tills de blivit till pasta. Hjäp till med en slickepott. Nu kan du tillsätta Lucuman och Nötterna / Fröerna till matberedaren och processa lite mer tills du har en deg.

Klä en fyrkantig plastburk med plastfolie och pressa ner degen. Använd en blöt sked för att jämna till ytan. Ställ i frysen 20 min, skär upp i kuber och servera!

Tips: För en mer "fudgig" smak, använd Pecannötter! Älskar du Cocos? Använd riven Cocos istället för nötter / frön och förhöj cocossmaken med 2 msk smält virgin Cocosolja i degen (som jag gjorde i fotot nedan). Inte så inne på super-söta godsaker? Skapa en mer neutral smak genom att använda 1 dl Lucuma och 1 dl Purple corn. Purple corn fungerar utmärkt som en neutraliserande utfyllnad i söta recept.

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• Do you happen to be Swedish? Great! Pay a visit to our webshop therawdessertkitchen.se to shop your super foods and find out more about how to use them and why they are so good for your body and mind! Here's where you go.

• Not signed up for my free eLetter yet? Oh no... That means you're missing out on a lot of exciting stuff, like cool raw recipes, info and offers (mostly for the swedish readers). It's easy fixed though, submit to the submission box to the right blog-column. See you there!

• Want more? Then click like to The Raw Dessert Kitchen's Page on Facebook to get updates. And I'd LOVE to hear from you! Tell me what you think about stuff, your opinion and feedback means a lot to me. 

Now Im wondering: What is YOUR favorite fudge ingredient? 




Thanks a lot for reading!

Much Love
/Karolina Eleonora~

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Finding your Path and a simple Chia Pudding

Konichiwa brothers and sisters! I hope you are well and shining.

The journey continues.. If you read my previous post about cracking up and being a new born, this post is about how to move on to find your path.

I had yet another intense weekend, spent with the psychic / channel / healer Michelle Phillips in Stockholm on one of her master workshops. Boy did I get what I was looking for! We spent roughly 20 hours meditating, deleting old programmings from or bodies and systems that block who we really are and got rid of a lot of old karmic stuff. 

Before the workshop I had a private session with Michelle where she went into tree past lifes that was blocking me. In all of the three lives, I had left my family to live an unusual life. One as an orphan girl ending up as a prostitute in a saloon, one as an italian catholic girl wanting to be a musician (which at the time was totally unacceptable) and one in Greece as a high priestess living in a temple where I taught students. I got tired of the life in the temple and ran away to follow the man I loved.

All of the past three lives I wanted to break free to do my own thing, ended up in disaster and death. ..So sometimes, following your dream can be tricky if you have previous experiences that scare you and hold you back.

On a relationship level you have the difficult kind of relationships that seem to get nowhere and you only hurt eatch other to the point where you wonder why should you hang out with that person at all? The reason for it is that you have a "karmic agreement" that binds you to that person, leaving you with everything but peace. But until you do the work and release these karmic patterns, you will still have that relationship bugging you. And of course the closer you are to that person, the worse :) Forgiveness and integrity is the key, unless you find someone that can help you to cut the cords so that you get that deeper sense of peace. 

After the workshop I feel more free than ever,  ready to embark on my new life path. I got exactly what I wanted to achieve and feel that my new path will become clearer and clearer day by day.

Many people feel an identity loss now. That the old dreams and goals no longer feels as exiting any more, that you don't really know who you are any longer. Also that life it self feels like a big blur and that you have no clue on where to go next.

Or, you drop your old dreams and identity, only to find that there's a 1.2 version of them! This is where I find my new path, but it's a combination of upgrading old dreams and finding a whole new area to explore. And thanks to the past life session with Michelle, I can see clearly how I need to act and what's been stoping me.

Over in my kitchen, I made this simple Chia Pudding with berries that works great as breakfast! You can adjust the sweetness to your liking (I made it quite tart) so putting some pieces of dates or raisins in it would be nice. Also the riper the banana is, the sweeter the taste.

Simple Chia-Berry Pudding
(In Swedish further down)

• 1 ripe Banana
• 0.5 cup Blueberries
• 1 cup Raspberries
• 0.5 cup Water
• 3 tablespoons Chia seeds
• 2 teaspoons light Agave or 1/4 teaspoon Stevia powder

Optional Super foods: 2 teaspoons Acaí berry powder and / or 1 teaspoon Camu camu.

Add all of the ingredients to a blender and process until incorporated. Let the pudding chill in the fridge overnight, if you want the seeds to fully swell.

Enkel Chia Pudding med Bär

• 1 mogen Banan

• 1 dl Blåbär

• 2 dl Hallon

• 1 dl Vatten

• 3 msk Chia frön

• 2 tsk ljus Agave eller 1 krm Stevia pulver

Förslag på extra Super foods: 2 tsk Acaí bärpulver och / eller 1 tsk Camu camu. 

Tillsätt alla ingredienser till en blender och mixa tills blandat. Låt puddingen svälla i kylen över natten för en tjockare konsistens.

How do you like your Chia pudding best?

Hugs & Love

/Karolina Eleonora~

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