Chocolaty Chocolate Mousse Cake
To prepare - soak 3-4 cups dates for 15 min
Pie Crust:
Grind up 3 cups of hazelnuts in food processor until almost powdery
Add 8 dates (soaked first for 15 minutes)
Add 5 tablespoons honey
Add 1 cup raw carob powder
Pinch of Salt
2 teaspoons nutmeg
2 teaspoons cinnamon
(May need a tablespoon or two of the date soak water to get it all going)
Blend all in food processor until doughy
(Form in to pie crust in pie dish)
Carob Mousse Filling:
2 cups of soaked dates (remove pits after soaking)
1-2 tablespoons of vanilla extract (or 1-2 inches of vanilla bean)
4 tablespoons honey
1 tablespoon olive oil or flax oil
Blend up in food processor until creamy
Add 3 avocados
Add 1 cup carob powder
Add pinch of salt
Blend all in food processor until moussey
- inspired by a recipe in Rennee Loux Underkoffler's book Living Cuisine: The Art and Spirit of Raw Foods
RASPBERRY GANACHE FUDGE CAKE~ Ani Phyo
CAKE
3 c walnuts
2/3 C cacao or carob powder
1/4 t salt
1 C pitted Medjool dates
Process the nuts into a fine ground, add everything and mix well but do not over-process. Form into two round cakesFROSTING
1/3 C Medjool dates
1/4 c agave
1/2 ripe avocado
1/3 cacao powder
(I also used 1 T coconut oil)
Process until creamyFILLING
berriesIts that easy!
To order your own copy of this sweet little treasure, go to www.aniphyo.com
Wednesday, June 10, 2009
Divine Desserts - Ist
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For the chocolate mousse pie did you soak and dehydrate the hazelnuts before grinding them??? that would be the best. To reduce fat we can try to use soaked, sprouted (take 2 days) and dehydrated buckwheat then grind it into flour with your blender. Whole oats could be used that day but they have gluten if it is an issue.
ReplyDeletePeeled and finely grated zucchini could maybe be substituted for 1/2 to 1 cup of the nuts but haven't tried it yet. Some friends of mine have done it for a brownie.
Next time maybe you can try to use dates and liquid stevia if you have any. You know you can also make a syrup with the dates (soak them and blend them with some of the water until agave consistency) to use in place of agave.
For the filling irish moss would be a great way to reduce the fat. It gives the mousse a good texture/mouthful. Not sure it is available in France or the UK. Agar is great but it gives more a jelly texture than a creamy texture....