Creamy, delicious, irresistible and wickedly rich chocolate dessert. It is prepared with totally raw and natural cocoa powder and pistachios. Be good before trying this treate!
This decadent Blackforest Chocolate Cheesecake by Vanessa Sherwood drew quite a knockout reaction when she posted it on the forum. I’m sure you can see why. It is bursting with sweet cherries layered between a chocolate crust and a creamy chocolate cheesecake filling. Vanessa advised the members of the forum they can purchase raw cacao butter and coconut oil for great prices at Organic Living Food. She also said it can be replaced with a dark Green and Black’s chocolate bar. I know what some of you will be making your loved ones this Valentines!
For the filling:
2 Cups Cashews, soaked 1 hour or more
1/4 Cup Agave Nectar
1/4 Cup Maple Syrup
1/4 Cup Water
1/4 Cup Cacao Butter, Melted
1/4 Cup Coconut butter, Melted
1 -2 Teaspoons Coffee Extract (optional)
1 Teaspoon Vanilla Extract or Seeds From 1/2 Vanilla Bean
Apricot Tarts with Chocolate Sauce(vegan) Recipe by Veganlicious
These pretty tarts are very nice and light, especially nice after a full meal. Using a heart shaped tart form makes them a perfect dessert for Valentine’s Day.
Serves 4 people
For the Crust:
1 & 1/4 Cups Unbleached White Flour
1/2 tsp Baking Powder
2 TB Powdered Sugar
1/4 tsp Salt
1/4 Cup Coconut Oil (measure it in solidified form, in a dry measure)
I was inspired to create a raw version of this after seeing something similar ‘cooked’ in a cafe one rainy afternoon. The mix of chocolate and orange is a classic and can really hit the spot when you’re looking to spoil yourself or your guests.
Coconut Persimmon Flan with Strawberry, Mango, and Banana Salsa (raw)
Young Thai coconut has to be my all time favorite ‘raw food’ ingredient. It’s so versatile; you can use it in sweet or savory recipes. I tend to have a sweet tooth, so I end up using it mostly for puddings, flan, or tart fillings.
The only thing I hate is the labor involved in hacking the coconuts open, scraping out the meat, and cleaning it. There’s just no easy way about it. Other that that, they’re great! I’ve experimented with several different knives. I destroyed my very expensive Viking cleaver- it worked, but the blade is too thin. I tried a couple of those cheap Chinese cleavers, but they don’t seem to be sharp enough. The guys at Northwestern Cutlery in Chicago (www.futurechef.com) came up with the solution- a heavy-duty cleaver that I think they use for chopping off fish heads (gross, I know). It was either that or a machete, and that would have just been too crazy.
This recipe makes enough crust for abut 10 tarts if you are using 4 1/2-inch shells. At the restaurant we use 3-inch shells, which are a nice size for a small dessert. Smooth-sided tart shells work best for this recipe, but any kind will do. If you try making a large tart, the crust should be a bit thicker to withstand the pressure of removing it from the shell or using a tart ring would work well too. As with the sour cherry tart, the recipe calls for both coarse and fine almond flour. Again, you can just grind the almonds and use 3 cups total, rather than separating between the coarse and fine crumbs. However, to make a slightly more refined crust, you may want to sift through the nut crumbs to remove any larger pieces – either way it will taste the same.
Try also serving it with the Vanilla Cream and spiced pinch of ground ginger.
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