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~ 

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Thanks a lot for reading!

Much Love

/Karolina Eleonora~ 

Let's make a better world, shall we? Let's Occupy our own dreams!

Aloha beautiful one!

• This post is about how we can use our vision to create a better world, by focusing on what we want.
• I've been creative in the kitchen and made a special cake you can read more about further down..
•..and made a whimsical lamp with Jakob.

We have an Occupy movement now, starting at Wall street. People are angry with the system. They blame "them" that made it all go wrong. I love that people are starting to wake up, it's not a day too soon. The world is a deeply unjust place to live in for the majority of people. But stop a while and think about it. Can we adjust this just a little bit so that the movement can have a stronger impact? If we put all our focus on what's wrong, in anger, frustration even desperation.. Than that's what we create. We know that we're angry for sure, but what would happen if we sat down, using that strong desire and started focusing on what we want? Addressing to the "leaders" (= puppets in the game) in anger, only makes us Underdogs, Victims. In that position, we can create no good. Because this is about creating. The old, false banking system must fall down into crumbs. It's been prisoning us for centuries, and can no longer do so for a human friendly life on earth, where love rules, not greed. It is time now to turn over a new leaf for the future on earth and together create a new chapter - the greatest one ever seen.

The big question is: What is Your dream vision about the new world? What would it look like? 

Now we need to unify and keep our focus on the beautiful vision of the future. This is where we are truly powerful. Not in angry masses on the streets. The people that rule America and has ruled the world for quite some time now, the obscenely wealthy and mighty power-families, people in the secret societies, couldn't care less about some angry people in the streets. They just carry on with their agenda as if non of this ever happen. Forget about Obama, he's not the one in control. He never was. He's a pretty looking paper figure that runs the errands of the uglier fishes. He's a one dimensional kliche, used to distract the public from the real power figures, covering up their plans with a juicy rhetorical strategy. You can call it a "conspiracy theory" if you like, but you know, that there's always a bigger fish, lurking behind the scenes, pulling the threads, making a puppet show of the politicians we see in the newspaper and on tv. And we all buy it. We consume the lie. So, why are we angry about it? We need to face the truth of who is who in this Game. Again, we are the 99%. With our desire and will to create a better world, we can achieve SO much! But, we've become cynical as a result of too much bad input and a lack of faith in the divine.

I believe in the power of prayer. Every thought is a pray, every feeling, action, spoken or written word is a pray. So is your intentions, desires, visions and dreams. Also things you create with your hands. These are your "prayer tools" that you use every day, consciously or unconsciously to create your life. In fact, the very point you are at now, is a result of the praying you've been doing, during your life. We need to cultivate good prayers, turn every day into a beautiful, grateful pray.

To make this shift from being angry and frustrated into focusing on what beautiful things you wish to create, you need to open your heart. Your visionary mind needs the energy from the heart to flow through. There's many ways to do this of course, but I was inspired to make my vision into a cake. So I went to the kitchen and came up with a raspberry pink, chocolate dense, super food:ish cake. Nut free.
The opening of the heart also includes playing. You can't be an underdog as long as you have fun, being on top with the greatest, happiest vibe. To give the cake an element of fun, I added chocolate ornaments.

Open Your Heart Cake

(in swedish further down)

Cookie dough base

• 0.5 cup Dates

• 05 cup Pumpkin seeds

• 1 tablespoon raw Cacao powder

• 1 tablespoon Mesquite

• 1 tablespoon Maca

• a pinch of Himalayan salt

• 1 tablespoon virgin Coconut oil

• 1/4 cup Water

Pit and soak the Dates for 10 minutes. Make a flour of the Pumpkin seeds, using a coffee grinder or blender. Add everything to a food processor and process until you have a dough. Press down the dough in a spring pan using your hands. Focus on a beautiful vision, the opening of your heart or love. 

Raspberry Filling

• 500 g frozen Raspberries (1.5 cups as thawed and save some for decoration)

• 1.5 cup shredded Coconut (grounded into a flour)

• 0.5 cup virgin Coconut oil

• 2 tablespoons Agave nectar, or the sweetener of your choice

• 0.5 cups Water

Thaw the frozen Raspberries in some hot water. They need to be at room temperature to incorporate with the coconut oil later. Make a fine flour of the shredded Coconut by grinding it in a coffee grinder or blender. Add all of the ingredients to a food processor or blender except the coconut oil, and process until completely smooth. Then add the Coconut oil and process 30 seconds more. Use a virgin coconut oil, that is raw/cold pressed. It has a wonderful taste that enhances your desserts to the maximum!

Chocolate cream filling for the pastry bag

• 0.5 cup Dates, pitted and soaked

• 0.5 cup virgin Coconut oil

• 2 tablespoons raw Cacao powder

• 2 tablespoons Mesquite

• 1/4 teaspoon real Vanilla (from pod)

• a tiny pinch of Himalayan salt

• 0.5 cups shredded Coconut

• 1/4 cup Water

Soak the Dates. Make a fine flour of the shredded Coconut by using a coffee grinder or blender. Melt  the Coconut oil in a water bath or in a dehydrator. Add the Coconut flour, Cacao powder, Mesquite, Vanilla, Salt, Dates and Water to a food processor and process. Now add the melted Coconut oil and process until incorporated. Put in a pastry bag with a tip with teeth and put in the fridge to harden enough  so that you can make a pretty line, squeezing the bag. If your pastry bag gets too cold = hard filling, you just warm it up in the dehydrator, alternatively warm it with your hands. 

Raw Chocolate ornament

• 1/4 cup virgin Coconut oil

• 2 tablespoons raw Cacao powder

• 2 tablespoons Agave nectar

Melt the Coconut oil in a water bath, or your dehydrator. Add the Cacao and Agave, stir by hand. Pour the melted chocolate in a squeeze bottle and put in the fridge for the chocolate to harden a bit. It's not supposed to come out runny. When the chocolate is ready (try it on your hand first), make ornament shapes on a greaseproof paper that you put on top of a plate. Put the chocolate / plate in the freezer. After 5 minutes, you can carefully remove the chocolate ornaments from the paper. Be super careful! And make many so you have a reserve if they break. Try making the ornaments rather tight. In that way they are easier to handle. 

When you have decorated the cake with the chocolate filling, using the pastry bag, you put some of the chocolate ornaments by carefully press them down into the filling. Again, be super careful. Don't stress. 

If you like my recipes you will love my ebook The Raw Dessert Revolution! Chek it out here.

- - - - - - - - - - - 

Open Your Heart Cake

Kladdkake-Botten

• 2 dl Dadlar, urkärnade och blötlagda
• 2 dl Pumpakärnor
• 1 msk virgin Cocosolja
• 1 msk raw Kakao
• 1 msk Mesquite
• 1msk Maca
• en nypa Himalayasalt
• 0.5 dl Vatten

Blötlägg de urkärnade Dadlarna i 10 min. Under tiden, gör ett mjöl av Pumpakärnorna i en elektrisk kaffekvarn eller blender. Tillsätt sen alla ingredienserna till en matberedare och mixa tills du har en deg. Tryck ner degen i en form med löstagbara kanter, fokusera på en vacker vision, öppnandet av ditt hjärta eller kärlek. Fortsätt med Hallonfyllningen! Det är väldigt viktigt att i detta receptet använda en virgin cocosolja som alltså är raw/kallpresad. Den har en smak och doft av cocos som ger djupare smaker. Varmpressad cocosolja har inte lika bra näringsvärde och är helt smak och luktlös. 

Hallonfyllning

• 1 dl virgin Cocosolja
• 3 dl riven Cocos
• 500 g frysta Hallon (3 dl som tinade), spara några till botten på kakan samt dekoration.
• 1 dl Vatten, blötläggningsvattnet till Hallonen
• 1.5-2 msk ljus Agavenektar

Tina Hallonen i lite varmt vatten. Det är viktigt att de får rumstemperatur när de sen mixas ihop med cocosoljan, annars skär det sig. Gör ett fint mjöl av den rivna Cocosen i en elektrisk kaffekvarn el. blender. Tillsätt alla ingredienser till en matberedare eller blender utom Cocosoljan och mixa tills helt slät. Tillsätt då Cocosoljan och mixa ytterligare 30 sek. Placera några hallon över kakbottnen och häll sen över fyllningen. Ställ i frysen medan du gör chokladkrämen som ska spritsas över kakan.

Chokladkräm


• 1 dl Dadlar, urkärnade och blötlagda
• 1 dl virgin Cocosolja, smält
• 1 dl riven Cocos
• 2 msk raw Kakaopulver
• 2 msk Mesquite
• 1 krm äkta Vanilj från kapsel
• 1 liten nypa Himalayasalt
• 0.5 dl Vatten

Smält Cocosoljan i ett vattenbad eller i en torkugn. Gör ett mjöl av den rivna Cocosen så länge. Tillsätt alla ingredienser till en matberedare utom Cocosoljan och mixa tills slät. Tillsätt då den smälta Cocosoljan och mixa ytterligare 30 sek. Ta en sked och för ner fyllningen i en spritspåse med ett tandat munstycke. Lägg påsen i kylen för att krämen ska bli något hårdare, men inte för hård så att du inte kan klämma fram fyllning. Om det sker, lägg påsen i torkugnen en stund för rätt konsistens, eller försök värm den med händerna. Den ska vara lagom mjuk i konsistensen så att du lätt kan sticka ner chokladornamenten i krämen vid dekoration.

Chokladornament


• 0.5 dl virgin Cocosolja
• 2 msk Agavenektar
• 2 msk raw Kakaopulver

Smält Cocosoljan, tillsätt Agaven och Kakaon och rör för hand. Häll ner i en klämflaska med pip. Alternativt i en spritspåse med smalt pip-munstycke. Ställ i frysen en stund för att chokladen ska bli mer trögflytande. Under tiden, ta fram en stor tallrik, tejpa på lite smörpapper som du ska spritsa snirkliga former på. Ta fram klämflaskan och prova trycka fram lite choklad på handen. Om det rinner ut, är chokladen för lättflytande, ställ in i frysen och invänta rätt konsistens. När chokladen är lagom hård och lagom rinnig så att du kan kontrollera chokladen när du "ritar" på smörpappret, är det dags. Gör ganska tighta former eftersom de håller bättre och är lättare att hantera. När du fått in lite snits kan du försöka göra hjärt-former :) När du har gjort 8-10 st, ställ in tallriken i frysen så att chokladen får hårdna ordentligt. Ta sen fram den och tryck lätt med ett finger underifrån så att chokladen släpper från pappret. Var mycket försiktig och ta tid på dig. De färdiga ornamenten kan du lägga på ett fat. Var beredd på att många kommer gå sönder. Du kan smälta om de trasiga och börja om med proceduren om det inte lyckas som du tänkt dig.

Ta fram kakan ur frysen, lossa försiktigt på sargen och spritsa två runda ringar av chokladkrämen. Kontrollera först att den inte är för hård eller så rinnig att krämen breder ut sig, men hellre det än att den är hård. Lägg ut lite hallon på kakan och sätt försiktigt dit chokladornamenten. Tryck ner dem så djupt i krämen som du kan. Alternativt kan du smälta lite blockchoklad av raw kvalité om du inte vill göra din egen choklad.

Om du gillar mina recept kommer du älska recepten i min ebok The Dessert Revolution (på svenska). Ta en titt här!

The super foods in it has a combination that I love... Both for the taste but mostly for the effect, the synergistic "communication" between them. It was this super food trio that helped me open my heart back in 2007 when I started experimenting with super foods. I'm talking about Maca, raw Cacao and Mesquite. One particular evening, crossing masses of people in the christmas crowd, something I used to hate! I just couldn't cope with crowds and started to feel rather worried about it, about the fact that I had to adjust my everyday life to this discomfort. This evening though, I made a remarkable discovery.. I was actually enjoying being in the former claustrofobic tightness of stressed out people, for the first time in 5 years. This after eating Maca, Mesquite and raw Cacao powder in my smoothies for only three days! I had closed my heart to protect my sensitive inner parts from stress and a crazy world. Now it opened!! So, obviously, I had to put these ingredients into the cake. The raspberries because they are symbol of summer, birthday parties, the inner child and play and for the sake of the pretty color.

I wish with this cake, that the demonstrators in Wall street turn their focus within. Sit in large groups, constantly holding the focus on the vision and holding the vibrational high, in love, abundance, faith, justice, light, the Divine, happiness, joy and victory.

As I wrote in the previous post, we have had some fun in making a new lamp. We've been sitting in the bed at night with paper, scissor, glue and yarn. Our lamp is a manifestation of love, of the magic of life and dreams just like the cake. And every time we see it, it makes us happy, both because it looks wierdly funky, but also because of the genuine love we put into making it. We bought the lamp at a second hand shop that supports homeless people. There we also found an old, beautiful book with the title "The laughing human", brilliant we thought! We cut heart shapes of the leafs from the book and used a marker pen to highlight beautiful words. We also used some old wall papers that the guy living here before us, left in the attic. I'm in love with the idea to make something new out of something old! I can feel a serious addiction rolling in here :)

Until I see you next time, take care and cultivate your visions!
/Karolina Eleonóra

Nut free Chocolate & Vanilla layered Cake, and a new furry family member ♥

Aloha beautiful beings!

Wonderful things have happened the past week. One of the best happened two days ago. I was biking home from the stables when I saw a malnourished, dirty cat with a wobbly walking. My heart was aching as I passed him, and for a split second I didn't see myself acting for his rescue. Then I woke up, and decided not to be one of those who passively passes by whit just a pity feeling. So I turned back, put him in my bag and took him home with me. 

He threw himself over the food we gave him and ate 2 large portions, plus some turkey and cat cream. It's his third day in our home and we are doing everything to pamper him and try to put some weight on him. Besides cat food, he's fed yolk, virgin coconut oil (as it kills bacteria, viruses and fungus plus has an insane nutritional value and gives energy) and he's got worm medicine. I went to the police to report that I found this cat, and if the owner doesn't show up within three months, he's ours to keep :) 

We think he's a norwegian forest cat, as he has extra claws as they do. He seems smart, a bit like a dog, ok - smarter, only that he does the things he feels like. And he's really cuddly, constantly purring and craves attention. He's got a big scar on his head too, I truly hope no one has hit him.. 

Now to the cake! I wanted to make a grand, epic layered cake again (it's an addiction of mine). This time nut free. Nut free, is the new black in the raw food community. Being such a young community, it's super sensitive to trends. Nut free is good if you have a certain condition as an allergy, food intolerance, if you want to loose weight, or have a sensitive digestive system that cant handle too much fat at the moment. 

However, this cake is fat. The nuts in a regular raw cake, gives great stability. In the raw dessert kitchen, you really have two options, making nut free desserts. Make an ice cream-cake (which means that you loose flavor), or put lots of fat in the cake so it hardens in the fridge. 

This cake is a bit of a crossbreed. You need to "take care" of the cake, meaning that if it's a warm day and you have it in room temperature, it will start to melt and loose form. You then need to eat it up quickly, or put it in the fridge / freezer. Alternatively, you make half the recipe to make a smaller cake. 

But promise me to at least try out the 5 ingredient chocolate frosting, ok?  :D You'll Love it!!

Layered Chocolate & Vanilla nut free cake

(for swedish, scroll down!)

For the base:

• 1 1/4 cup shredded coconuts (use a coffee grinder to make a coconut flour)

• 0.5 cup dates (pit and soak them 15-30 min) alternatively use figs, only soak them at least 30 min. 

• a pinch pink Himalayan salt

First make a flour of the shredded coconuts. If you have an electric coffee grinder at home, use it. Otherwise make the flour in a food processor. Put a side in a bowl. Now make a date paste of the dates by processing them in a food processor. Use a spatula or spoon to help the processing. Add the coconut flour and salt. Process to incorporate, or use your hands. Press down the base in a spring pan and put in the fridge while, making the vanilla and chocolate layers.

Vanilla layer:

• 2 cups of water

• 1 cups of shredded coconuts

This is to be mixed very, very thoroughly, about 5-8 minutes. The water and coconut is not going to blend. When you see coconut butter start to form in the mixture it's time to add:

• 3 bananas (about 300 g totally)

• 2 small pinches of pink Himalayan salt

• 0.5 tsp real Vanilla

• 3 tsp light or transparent Agave, or the sweetener of your choice

• 0.5 cup melted Cacao butter (100 g of solid chopped Cacao butter)

• 2 tsp Sunflower lecitin (to make creamier and as an emulsifier)

The sunflower lecitin is to go in last. Blend well to incorporate. When you have a smooth filling, pour some of it over the base (about 1.5 cm / 0.5 inch) and put in the freezer to harden while you make the chocolate layer.

Chocolate layer:

• 400 g avocado (about 4 avocados)

• 1 cup raw Cacao powder

• 1.5 cup water

• 2 tbsp Mesquite powder

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

• 7 tbsp Agave or the sweetener of your choice

• 2 pinches of pink Himalayan salt

• about 5 drops of Mint essence

Melt the coconut butter in a water bath (boil some water and put a plate or bowl on top, where you place the cacao butter, to slowly melt). Peel the avocados and put all of the ingredients in a food processor and mix to incorporate. Now, take out the spring pan from the freezer to check if the vanilla layer is hard enough for the chocolate layer to be spread on top. Feel with a finger so it's not too lose. If it is and you spread the chocolate layer on top, you will not get the straight stripe-effect when you cut the cake. Put the cake in the freezer for every layer (there will be 4 layers + the icing).

Chocolate icing:

• 1 cups virgin Coconut oil, about 200 g. (Hard but soft enough to scoop up with a spoon)

• 3-4 pinches of pink Himalayan salt

• 4 tbsp raw Cacao powder

• 2 cups of dates, pitted and soaked

• 6 tbsp water

This will be enough to coat the entire cake with frosting (recommended). If you only wish to coat the top, you only need half the recipe. Put all the ingredients in a food processor and mix very well, until you get a perfect, smooth consistency. 

Take out the cake from the freezer, it doesn't need to be rock hard, but rather firm. Remove the spring pan and with a spatula or knife, spread the frosting on top of the cake and decorate with blackberries, blueberries or what you feel like. Thaw it enough so that you can cut pieces with a sharp knife, but be careful so that the cake is not too loose. Eat it immediately!

Feel free to share my blog and recipe with your friends! 

If you like my recipes, you will love my ebook 'The Dessert Revolution'. 

Xoxo

/Karolina~

 

Nötfri Choklad- & Vaniljkaka

Du finner ingredienserna till kakan i min raw webbutik, therawdessertkitchen.se

Botten


• 2.5 dl riven cocos
• 1 dl dadlar (urkärnade och blötlagda i 15-30 min)
• en nypa rosa Himalayasalt

Gör först ett mjöl av cocosflingorna. Om du har en elektrisk kaffekvarn så använd den, annars går det bra med en matberedare. Häll mjölet i en skål och ställ åt sidan. Gör en dadelpasta genom att mixa dadlarna i matberedaren. Hjälp till med en spatel eller sked för att få knivarna att snurra. Tillsätt mjöl och salt och fortsätt mixa eller blanda med händerna. Tryck ner degen i en form med löstagbar kant och ställ i kylen medan du gör vanilj och chokladlagren.


Vaniljfyllning

• 4 dl vatten
• 2 dl cocosflingor

Mixa noga i en matberedare, ca 5-8 min. Vattnet och cocosen kommer inte att blandas i det här stadiet, men du kommer få som en "cocos-smör" som flyter runt i vattnet. Då är det dags att tillsätta resten av ingredienserna:

• 3 bananer (ca 300 g)
• 2 nypor rosa Himalayasalt
• 0.5 tsk äkta vanilj
• 3 tsk Agave nektar
• 2 tsk Solroslecitin
• smält 100 g krossat Kakaosmör (blir 1 dl som smält)

Smält kakaosmöret i ett vattenbad. (koka upp vatten i en kastrull, lägg på en skål eller ett fat och placera kakaosmöret där tills det sakta smälter. Koka på svag värme, eller ställ kastrullen åt sidan och låt sakta smälta). Mixa alla ingredienser noga tills du får en krämig smet. Häll ca 1,5 cm av smeten över kakbottnen och ställ i frysen. Fortsätt med chokladfyllningen.

Chokladfyllningen

• 70 g Kakaosmör smältes (ska bli 0.75 dl som flytande)

• 400 g avocado (ca 4 st avocados)

• 2 nypor rosa Himalayasalt
• 2.5 dl vatten
• 7 msk Agave nektar
• 2 dl raw Kakaopulver
• 2 msk Mesquitepulver
• smaka av med ca 5 droppar mint essens (för att dölja den gröna avocado-smaken)

Smält kakaosmöret försiktigt i ett vattenbad (koka upp vatten i en kastrull, lägg på en skål eller ett fat och placera kakaosmöret där tills det sakta smälter. Koka på svag värme, eller ställ kastrullen åt sidan och låt sakta smälta). Skala avocadona och tillsätt nu alla ingredienser till matberedaren och mixa noga.

Titta till kakan i frysen, om vaniljlagret har blivit hårt. Det behöver inte vara jättehårt, men hårt nog att inte ge vika när chokladfyllningen ska bres över. Annars får du inte raka ränder när du skär upp kakan.
Bre över ca 1.5 cm av chokladfyllningen över vanljfyllningen och ställ i frysen. När den blivit hård, brer du på det sista av vaniljfyllningen, ställer i frysen tills hård och brer därefter över det sista av chokladfyllningen. Under tiden du väntar på att smetarna ska hårdna kan du göra chokladglasyren!



Chokladglasyr
Det här receptet ger tillräckligt med glassyr för att täckas hela kakan (rekommenderas), om du bara vill ha glassyr på toppen av kakan, eller bara äta glassyren som den är, kan du halvera receptet. Den är smakintensiv och balanserar upp smakerna från choklad och vanilj-fyllningarna.


• 2 dl (ca 200 g) kallpressad Cocosolja (hård men mjuk nog att gröpa upp med en sked)
• 3-4 nypor rosa Himalayasalt
• 4 msk raw Kakaopulver
• 4 dl dadlar (urkärnade och blötlagda i ca 20 min)
• 6 msk vatten

Tillsätt alla ingredienser i en matberedare och mixa noga tills du har en krämig, och helt perfekt glasyr.

Ta ut kakan från frysen och bred på glasyren över med en spatel eller kniv. Glasyren kommer hårdna ganska snabbt eftersom kakan är kall. Låt kakan tina nog för att skäras upp med en vass kniv och ät upp den omedelbart. Låt den inte bli för varm för då smälter den bort :)

Dela gärna receptet och blogen med dina vänner. 

Ta gärna en titt på min recept e-bok, 'The Dessert Revolution' med fler raw desserter!  

Xoxo

/Karolina~

Just another manic monday...

Hi! We've been working all day, packing our belongings in boxes.. Phiew... I just needed to take a break from it all, and have a nice little chat with you :) Im usually super-sentimental with just about everything, but now, I couldn't be more prepared and exited to start living in our new flat. I know that so many wonderful things will take it's place there..!!

I wanted to show you my latest dessert; The Earth Cake. It's a "sketch"so far. I've decided to adjust the recipe for this one and "evoutionise it" :) I almost never do that. Most of the time I make the cake as I go a long, and intuitively work my way to the finishing result. Which takes about 15 min. And that's the beauty with raw dessert making. It's about intuition, feeling and connection. That's why I LOVE it! :D

The idea was to make a cake as a contribution to Mother Earth. I wanted to do something creative with the focus on the whole process Earth is going through right now. The shift, changing, re-birthing, that we all face as a consequence of living our lives on her. And how we forget to pay our gratitude to her, taking her gifts and love for granted. We are all in this together, all of the creatures living on the planet, along with Mother earth. I don't even think she, herself knows the end of this story. Just that she has to go through this in the name of love and light. It is strange times that we are in now.. nothing will ever be the same again, and we are evolving as a species into something beyond beauty. But right now we are in the "the bumpy ride"section. I don't think Im the only one experience that "future" no longer exists. What we used to call "future" have changed into a big "now". Personally I can't see my future, can't visualize it any longer. It is as if the "future" is right up my face :) I don't see and feel "the past" either.  Maybe that's why Im not sentimental of moving from a loved apartment after four long years?..

I see that evolutionising this cake has a meaning. Next time that I will make this cake and pimp it, I assume that the world will be a better place. Every day the world is a little bit better. Good gets better. 

The cake is simple, a little "raw dessert old school" a la Anne Wigmore. I usually don't do these kind of desserts, I like it a bit more komplex. It's a base of pecans and dried fruits, and a chocolate frosting on top. Im planning to spice up the base, and make the frosting more like solid chocolate with acaíberry powder. It's lots of lúcuma in the base, jum...! 

 Love & light
/Karolina~

Valentines Cake recipe!

Hi you people of bewinged hearts!

I hope you have a nice and romantic day with jummy goodness. If you don't I've posted a little cake recipe for you to enjoy. If you don't have the ingredients at home for the moment, I can assure you that it is tasty the other days of the year too :) You'll make this cake in a matter of minutes. Let it then rest in the fridge for 1-2 hours or until firm. If you cant wait, pop it into the freezer for a while to firm faster.


It's a black currant / strawberry cake on a lovely base that is
good enough to eat as it is (for a Swedish recipe, look further down). The strawberry layer comes from one of the cake recipes in the dessert ebook that will be launched any day now!

I put blueberries on the cake for the actual photoshoot, but ignore that, it's supposed to be black currants.


Black Currant and Raspberry Heart cake (see recipe in Swedish further down!!)


The base

Click to enlargen!

• 1 1/4 cup walnuts
• a little over 1/2 cup almonds
• 2 pinches of pink Himalayan salt
• 1/8 dessertspoon of real Vanilla
• 1/4 cup crushed flax seeds
• 1/2 cup dates, pitted and soaked (save the soaking water)
• 1,5 handfull of Cacao nibs

In a food processor, grind the walnuts and almonds into a flour. Add the rest of the ingredients putting the Cacao nibs in last. Now you have a dough ball. Take a cake pan and put some plastic film in it so that it covers the bottom and sides. Press down the dough ball with your hands and form a nice base. Use a spoon to even the surface. Don't work the dough up along the sides as if it were a pie. Only cover the bottom of the cake pan. Continue with the raspberry filling!


The raspberry filling

• a little over 3/4 cup cashews
• a little over 3/4 cup raspberries
• 1/3 cup of the date soakingwater
• a pinch of pink Himalayan salt
• 4 tablespoons of virgin Coconut butter
• 1 tablespoon of purple corn (optional)
• 1 dessertspoon of Sunflower lechitin (optional)

Click to enlargen!

In a food processor grind the cashews to a fine flour. Add the rest of the ingredients but the Coconut butter and the Sunflower lechitin. Process until completely smooth. Can require up to 5-10 minutes of mixing..

Now add the Coconut butter and mix some 30 seconds more, and then add the Sunflower lechitine and process for another 30-60 sek. If you don't have Purple corn or Sunflower lechin at home, it's still going to be a tasty filling.

Pour the raspberry filling over the crust and top the cake with lots of black currants and a pretty flower. Put in the fridge to harden for 1-2 hours. Before serving, lift the cake by holding the plastic film and carefully remove the film by supporting the cake underneath with a spatula or some kind of flat tool.


About black currants... I love to take some branches in the winter and put them in water. After a week or so the buds crack open and you see a bit of green leaves. The wonderful thing about this is that you can then smell the wonderful scent of the black currant, wich put you instantly back to lazy summerdays in the middle of the winter.

Black currants are full of antioxidants (twice as much as blueberries), vitamin C (four times as much as in oranges), essential fatty acids (GLA a very rare omega 6-fatty acid) and minerals like potassium (twice the amounts of bananas).

About Sunflower lechitin... 

• Is raw and free from chemicals (compared to the soy lechitin).
• Lechitin is an essential nutrient that people can be deficient in if they don't eat eggs.
• Lechitin contains choline, which is good for pregnant women, as it helps the baby to develop.
• Choline also enhances mental focus and physical endurance (it has been used to treat dementia).
• It strengthen the gallbladder (can combat gallstones) and heal the liver.
• Contains essensial fatts.
• To improve the cholesterol levels in the body, the bad LDL cholesterol needs to be reduced and the god HDL cholesterol increased. This is what a lot of nuts do, and also lechitin.
• Lechitin helps to break down fat molecules into smaller parts. The body can then use the fat for energy instead of storing it as body fat.
• Improves male sexual performances.
• Sunflower lechitin is a prebiotic = food for the good bacterias in your gut = stronger immune system.
• Brakes down plaque in the blood vessels.


/ Karolina~

Have a lovely Valentines day!!

 

Valentinkakan på svarta vinbär och hallon

Kakbottnen

• 3 dl valnötter 

• 1,5 dl mandlar

• 1-2 små nypor av rosa Himalayasalt

• 1/8 tsk äkta vanilj

• 1/2 dl krossade eller hela linfrön, 

• 1 dl dadlar, blötlagda och urkärnade (spara ca 1 dl av blötläggningsvattnet)
• en näve kakaokross / kakaonibs

Om du vill grodda valnötterna och mandlarna först går det utmärkt. Kör alla ingredienser i en matberedare tills du har en degboll. Klä en pajform med plastfilm, och tryck ner degen jämnt och fint med händerna. Använd en sked för att jämna till ytterligare. Om du hellre vill ha kakan i en form med löstagbar kant går det också. Fortsätt med hallonkrämen!

Hallonkräm


• 2 dl cashewnötter (behöver vara torra)
• 2 dl hallon
• 1 dl av dadel-vattnet
• en liten nypa rosa Himalayasalt
• 4 msk virgin / kallpressad Cocosolja
• 1 msk Purple corn eller Acai bärpulver(valfritt)
• 1 tsk solroslecitin (valfritt)

Gör först ett mjöl av cashewnötterna i en matberedare eller elektrisk kaffekvarn. Tillsätt resten av ingredienserna utom cocosoljan och solroslecitinet och mixa till en mycket slät kräm. Tillsätt därefter cocosoljan och solroslecitinet och mixa ytterligare någon minut. Beroende på hur kraftfull matberedare du har, så kan mixningen med en mindre kraftfull maskin ta 5-10 min för att få en slät kräm.

Häll hallonkrämen över kakbottnen och ställ kakan i kylen över natten för att stelna, eller i ca 5-4 timmar.
När det är dags att servera, lyft upp kakan ur formen genom att dra i plasten. Ta ett platt verktyg typ slickepott eller osthyvel för att stödja kakan när du drar loss plastfilmen underifrån. Det låter svårare än det är. Dekorera med svarta vinbär / björnbär / blåbär eller vad du har hemma och en fin blomma i mitten! Hoppas att du tycker om den lika mycket som jag ♥