Welcome to the *first* Day of April in the Raw!
If you have not heard about this event and wonder what its all about– let me explain.
Cooking largely depletes nutrients and creates free radicals. Free radicals cause diseases. Eating a healthy diet of raw foods and juices can reverse or stop the onslaught of chronic diseases like heart problems and cancer. Eating raw will fight against that common cough, cold and flu that you might suffer from when the seasons change. You may also see a remarkable improvement if you suffer from heartburn, gas, indigestion or constipation.
Raw foods are said to affect the the mind (memory and power of concentration) will be clear. Allowing you to be more alert, think sharper and more logically.
In a nut shell Raw Foods can Increase Energy, Give you Clearer Skin, Result in Weight Loss and Reduce Risk of Disease.
With the rate of cancer and other diseases including obesity at an all time high – I feel it is SO important that we all make a conscious effort to include more REAL living food into our diets.
Living on a 100% Raw Diet is not for me- However I believe that upping an intake of Fresh – Real- Living Foods is beneficial. Doing this can take a little creativity. Many of us run out of smoothie Idea’s or can think of only so many ways to prepare a salad. Most of us know very little about how incredible Raw Desserts are- or how easy they can be to make.
This April in the Raw Event was created to offer you inspiration and idea’s- to improve your diet. To show you that adding some raw elements into your diet can be fun and taste wonderful too.
You are also ALL invited to share your own recipes. A linky tool will be open all month- on the Stationary April in the Raw Page – additionally if you do not write a blog- Please feel free to share recipe(s) and or links to your favorite Raw Recipes in the comment box instead!
Here is the April in the Raw Schedule:
Saturday, April 2nd; Robyn @ Rawesome Recipes will be sharing a Guest Post here at Real Sustenance.
Sunday, April 3rd; Aimee @ Bitt of Raw
Monday, April 4th; Christine @ Without Adornment
Tuesday, April 5th; Debi @ Hunter’s Lyonesse
Wednesday, April 6th; Silvana @ Silvana’s Kitchen
Thursday, April 7th; Lisa @ Vegan Culinary Crusade
Friday, April 8th; Lexie @ Lexie’s Kitchen
Saturday, April 9th; Valerie @ City|Life|Eats
Sunday April 10th; Deanna @ The Mommy Bowl
Monday, April 11th; Kim @ Affairs of Living
Tuesday, April 12th; Heather @ Gluten Free Cat
Wednesday, April 13th; Sea @ Book of Yum
Thursday, April 14th; Nicola @ G-Free Mom
Friday, April 15th; Shirley @ Gluten Free Easily
Saturday, April 16th; Maggie @ She Let Them Eat Cake
Sunday, April 17th; Gigi @ Gluten Free Gigi
Monday, April 18th; Heidi @ Adventures of a Gluten Free Mom
Tuesday, April 19th; Kim @ Cook it Allergy Free
Wednesday, April 20th; Tia @ Glugle Gluten Free
Thursday, April 21st; Aubrey @ Living Free
Friday, April 22nd; Cherly @ Gluten Free Goodness
Saturday, April 23rd; Lisa @ The Nourishing Homemaker
Sunday, April 24th; Iris @ The Daily Dietribe
Monday, April 25th; Margaret @ Eat Naked Now
Tuesday, April 26th; Ricki @ Diet, Desserts and Dogs
Wednesday, April 27th; Nancy @ The Sensitive Pantry
Thursday, April 28th; Elizabeth @ Saffron Lane
Friday, April 29th; Lauren @ Celiac Teen
Saturday, April 30th; The event will close here at Real Sustenance.
Each Friday throughout the month I will be sharing a re-cap on the Recipes and happening’s from the week prior. (I’ll also be sprinkling in additional raw recipes throughout the month here at Real Sustenance)
So Let’s Get Started. You Came here for a recipe right?
If you follow my site- or check in now and again you may have picked up on the love that I have for cake.
So what better way to kick off the event? A cake so decadent- yet Healthy? Oh yes. A cake completley void of Refined Sugar- made with only the healthiest fats- Filled with Raw Cacao (which is a superfood like no other). Best of all- there’s no baking. Your cake will not fall- it will not overcook or undercook- you will be able to make it in an hour or less and it will be ready to serve soon after. Honestly- does it get ANY better than that?? Peanut Butter and Chocolate are my absolute favorite combination- I’m excited about this recipe. It might be the most delicious dessert I have ever had.
Decadent 16 Layer Cacao & Peanut Butter Raw Cake
(Dry Cake Ingredients)
2 Cups Almond Flour
2 Cups Hazelnut Flour
1/2 Cup Raw Cacao
1/2 Tsp Salt
1/2 Cup Finely Shredded Fresh Coconut
(Wet Cake Ingredients)
1 1/2 Cup Pitted and Soaked Dates
1/4 Cup Almond Milk
2 1/2 TBS Vanilla Extract
1/3 Cup Agave Nectar
1/4 Cup Almond Milk
1/3 Cup Melted Virgin Coconut Oil
Peanut Butter Frosting:
2 Cups Unsalted/ Unroasted Raw peanuts
1/2 Cup Raw Agave Nectar
1/2 Cup Fresh Shredded Coconut
1/3 Cup Almond Milk
1 TBS Vanilla Extract
1/2 Tsp Salt
1/2 Cup Melted Virgin Coconut Oil.
- Take your raw pitted Dates and Soak them in a little Almond Milk 1 hour prior to making cake.
- In a Large Bowl Combine (by hand) Dry Cake Ingredients: Almond Flour, Hazelnut Flour, Raw Cacao Powder and Salt. Process in a food processor the Fresh Shredded coconut to a fine consistency and then mix it with the the other “flours”
- Using a Food Processor Combine the Wet Cake Ingredients. Starting with the Soaked Dates (remove them from the Almond milk you were soaking them in) Add in the Vanilla Extract, Almond Milk, Agave Nectar and then add in the melted Coconut Oil last.
- By hand- mix the wet cake ingredients into the dry. (You will end up with a Laurabar like Consistency) Set aside. (Give it a taste test- if you want it sweeter add just a bit more Agave)
- Make the Peanut Butter Frosting: Place the Peanuts into a Dry and Clean Food Proccessor. Proccess until they are a fine texture. Begin Adding in the remaining Ingredients: Agave, Shredded Fresh Coconut, Coconut Oil, Almond Milk, Vanilla Extract and Salt.
- Build the cake: ( I used 4 miniature spring form pans- You may also use one 9 inch spring form pan. If you choose to do this you will end up with 6-8 layers instead of 16 – For an 9 Inch 16 layer Cake- Double the recipe. ) Oil the pan to prevent sticking. Begin layering the cake- start with a layer of the Cake- evenly press it into place. Next place a layer of the peanut butter Filling in place. After this layer of peanut butter- place the cake in the freezer for 5-10 minutes so that this layer may harden slightly (this will help you obtain clean, flawless beautiful layers)
- Remove the cake from the freezer- and place another layer of Cake Followed by the Peanut Butter- Place in the fridge for 1 hour and serve! Store this cake covered in the fridge for up to 1 week.
For my Friends out there looking to avoid sugar – I have a Feeling that Stevia would do the trick in place of the Raw Agave. For the Flours- I took a shortcut and just usedAlmond and Hazelnut Flours. You could also make your own “flour” by finely chopping nuts in a food processor. I would also like to add that if you are unable to eat hazelnuts or Almonds- you could experiment with other nut “flours” Such as Macadamia Nuts or Cashews. And Finally the Fresh Coconut that I have called for can be hard to find ( I’m not referring to the dried variety.) I buy my Coconut in the frozen section in out local Indian Grocery Store. Its wonderful to work with as its already pre-grated. I LOVE the Fresh Coconut- but if you are in a pinch and can’t track it down- using the dried variety might work too.
I topped my cake with a Raw Cacao Glaze and Cacao Nibs. To make this glaze combine Some Raw Cacao Powder, Melted Coconut Oil and Agave Nectar to taste. Drizzly on the Cake. It will harden as it cools.
Be sure to come back tomorrow to see a Guest Post from the Brilliant Author Robyn Boyd Author of Rawsome Recipes. I have seen the recipe and photo’s- I’m confident you will all enjoy her contribution.
And REMEMBER- All month long you are invited to link up your Raw Recipes!
This can be done at the April in the Raw Stationary Page.
Can’t wait to see all of the creative recipes to come!
A BIG xo,
Ps- Don’t Forget to Come back this Sunday for Seasonal Sunday’s- A brand Spankin New Spring Ingredient List is Up!