Tag Archives: avocado

Moisturizing Avocado Face Mask

2women2cats: Moisturizing Face Mask DIY

In the wintertime my skin often needs a bit more care, especially here in Finland. The changes of temperature (coming from the cold and going to a heated apartment) stress the skin and often leave it a bit dry. This selfmade avocado mask is a great treatment for dry winter skin. Avocado contains lots of unsaturated fats and vitamins and will make your skin soft and nourished. Honey and ghassoul clay are great against blemishes, the rose water and aloe vera will add extra moisture. If you suffer from super dry skin you can also add a mild oil like sesame or grapeseed.

If you have the chance, use the mask in the sauna. The heat and steam will open up the pores on your face. If you don’t have a sauna, put the mask on right after a shower.

2women2cats: Moisturizing Face Mask DIY

Ingredients

1 ripe avocado
1 tsp honey
2 tsp ghassoul clay
rose water
pure aloe vera gel

Puree the avocado or mash with a fork. Add the honey and clay and as much rose water and aloe vera gel as needed to make the mask smooth but not too thin. Apply to clean skin and leave it on for about 20 minutes. Wash off with lots of warm water.

Leftovers can be stored in a jar in the fridge. The mask will stay good for around 4 days.

Stef

2women2cats: Moisturizing Face Mask DIY

2women2cats: Moisturizing Face Mask DIY

2women2cats: Moisturizing Face Mask DIY

Raw Goji- & Mulberry Cupcakes With Salted Chocolate Frosting

Yesterday had been a bit slow and for some reason there was left over avocado and a craving for sweet things. Perfect reason to have a raw dessert! I just bought some mulberries which I had never tried before and thought they would fit quite nicely in a raw cake. I wanted to do something different with the shape and that’s why decided to make cupcakes.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

For the cupcakes (makes 4 pieces)

65 g raw pitted dates
65 g raw almonds
65 g raw hazelnuts
2 tsp raw agave nectar
50 g dried goji- & mulberries (plus some for decorating later)

Process everything except the berries in a food processor until the ingredients start sticking together. This will take a few minutes. Add the berries and just process the mixture until the berries have the desired size.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

For the shape I used a silicone muffin pan. Press the mixture down really firmly so they won’t break later. Let them rest in the freezer for around half an hour. Meanwhile you can start preparing the frosting.

For the frosting

1 ripe avocado
4 tbsp raw cacao powder
4 tbsp raw agave nectar
1 heaped tbsp raw cacao butter
sea salt

Melt the cacao butter really carefully and not too hot if you want to keep it raw. Blend together the avocado, nectar and cacao powder in a food processor until everything is really smooth. Add some sea salt to your taste and at the very end the melted cacao butter. Mix until it’s nicely incorporated.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

Take the cupcakes out of the freezer and carefully out of the silicone pan. Pour the frosting into a piping bag and decorate the cupcakes.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

Decorate the cupcakes with some berries. If you don’t eat them right away keep them cool in the fridge. Enjoy!

Stef

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

Raw Chocolate Goji Cake

As you might already have noticed, my new obsession is raw cakes. They are just so easy to make! You can make the recipe up as you go and basically nothing can go wrong. If it tastes good while you make it, it can only get better after a bit of rest in the fridge.

This time I wanted to make a cake with a bigger and more crumbly crust and a smaller top layer.

Cake Crust

100 g pitted dates
50 g almonds
50 g hazelnuts
1 tsp raw honey or agave nectar for a vegan version
20 g goji berries, chopped

Because the crust should be a bit more crumbly this time, start with the dates. Put them in the food processor and blend until they are a paste. Then add the almonds, hazelnuts and the honey or agave nectar and process until everything starts sticking together but is still a bit coarse. Blend the chopped goji berries in.

Pour everything into a cake ring and squeeze the dough carefully down so the crust will stick together. Don’t press too hard because this cake should have a more crumbly texture!

2women2cats: Raw Vegan Chocolate Gojiberry Cake
Put the cake in the fridge and start preparing the top layer.

Filling

3 small avocados (I had mini avocados, so you might only need 2 normal sized ones)
1/2 banana
5 tbsp raw cacao powder
4 tsp raw honey or agave nectar
2 tsp raw coconut oil
sea salt

a few goji berries

Blend everything in the food processor until smooth and add a bit of sea salt to take the bitterness out of the cacao powder. It should have a mousse type of texture. Pour everything on top of the crust and spread evenly.

2women2cats: Raw Vegan Chocolate Gojiberry Cake

2women2cats: Raw Vegan Chocolate Gojiberry Cake

Decorate with goji berries and keep in the fridge until serving. Enjoy!

Stef

2women2cats: Raw Vegan Chocolate Gojiberry Cake

2women2cats: Raw Vegan Chocolate Gojiberry Cake

Raw Blueberry Cardamom Cakes

It is time for a new raw cake recipe. The other day we had way too many ripe avocados, so I decided to make two small raw cakes with blueberries. If you want to know a bit more about raw food you should also take a look at my raw chili chocolate cake recipe.

Cake bottom

50 g almonds
50 g pitted dates
2 tbsp raw cacao powder
1 tsp raw honey or agave nectar if you want a vegan cake

Blend everything in a food processor until it becomes sticky and paste like.

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

When the dough starts sticking to the wall, push it down with a spoon or spatula and mix a bit longer. This should take a few minutes.

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

Once the dough stays together by itself, you can press it into a baking tin of your choice. I used two small cake rings, each around 8 cm ∅. Put it in the fridge and start preparing the filling.

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

Filling

2 ripe avocados
60 g frozen blueberries (of course fresh ones would be nicer)
3 pitted dates
2 tbsp raw cacao butter
raw honey or agave nectar depending on the sweetness of the blueberries
cardamom

If you use frozen blueberries rinse them under warm water and strain them. Otherwise the filling would be too moist.

Blend everything in the food processor until smooth and add honey or agave nectar if the mixture is not sweet enough. Put a little cardamom in, it will give the cake a nice taste. The filling should have a mousse like texture in the end.

Divide the filling equally and spread onto your cake bottoms. Put them back in the fridge.

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

For the topping I wanted to create a thin white chocolate layer and experimented with cacao butter.

White chocolate layer

2 1/2 tbsp raw cacao butter
1/2 vanilla pod
raw honey or agave nectar
raw cacao nibs for decoration

Melt the cacao butter in a small bowl in warm water. Be careful not to let it get too warm because otherwise it won’t be raw anymore. Cut the vanilla pod and scrape it out with a knife. Add to the melted butter with some honey or agave sirup until it’s sweet enough. Let it cool down a bit before you pour it over the cake.

It used two different techniques for the topping as you can see in the picture. With the right cake, I poured half of the chocolate on top, whereas for the left one I whisked the cooled down chocolate with a small spoon until it became firm. I then spread it on top of the cake. I like this version more because it gives the cake a more rustic look. You have to make sure that you don’t whisk the chocolate too much: it will become to hard otherwise. In that case you can slowly heat it up again until it’s soft enough.

Sprinkle with cacao nibs and put the cakes back in the fridge until serving. Enjoy!

Stef

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

Raw & Vegan Chili Chocolate Cake

Since Tiia and I ate raw cake in a café, I really wanted to make one myself. There are lots of recipes on the internet but they didn’t quite suit what I was looking for. In the end I decided to come up with my own.

Food is considered raw if it hasn’t been heated over 40-46°C. Raw cacao powder is supposed to have a lot of antioxidants and magnesium for example. That would be certainly a nice side effect. No matter what: it tastes way better than the usual cocoa powder used for baking. The cacao powder already smells strongly like chocolate. First of all I wanted to recreate what we had tasted in the café since raw cakes or actually any cake don’t come cheaply. The last one we bought was 6.50€ per piece. I also like to try out new things. So vegan, gluten-free baking is certainly new to me but I like challenges!

Enough talking, here is the recipe:

Crust
80 g hazelnuts
50 g almonds
100 g pitted dates
3 tbsp raw cacao powder (I used the one by Lifefood)
1 tsp raw agave nectar

Blend all the ingredients in a food processor and scrape down the sides from time to time. It should be ready when the mixture sticks together by itself.

Raw Chili Chocolate Cake

For making the crust I used a cake ring and adjusted it on the smallest setting which was around 17 cm. I put it on a cake plate and wrapped aluminium foil around it which wasn’t really necessary in the end. Just spread the mixture with your fingers or a spoon and press it down firmly. Put it in the fridge for the next step so it can set. I put it on the balcony since there is never enough space in the fridge and it’s certainly cold enough outside at the moment!

Raw Chili Chocolate Cake

Filling
150 g cashews (soaked in water overnight, then drained)
5 tbsp raw cacao powder
2 tbsp raw agave nectar
3 avocados (really ripe)
1 tbsp raw coconut oil
3 pitted dates
sea salt
chili or cayenne pepper

The coconut oil is usually firm in room temperature (depending on where you live) so I had to melt it first. Be careful just to heat it slowly, otherwise it won’t be raw anymore! Afterwards blend everything in a food processor until it’s really smooth. That will take a few minutes. Add a little salt to taste; it takes away the bitterness of the chocolate. You then can add some chili step by step. Be really careful with the amounts. If you don’t like chili in your chocolate you can, of course, leave it out and put some vanilla bean in.

2women2cats: Chili Chocolate Cake

2women2cats: Chili Chocolate Cake

When the mixture is done it will be really fluffy like chocolate mousse. Pour it on top of the crust and spread it evenly. Put it back in the fridge.

2women2cats: Chili Chocolate Cake

Topping
2 tbsp raw agave nectar
4 tbsp cacao butter
3 tbsp raw cacao powder
sea salt

Warm the agave nectar in a hot water bath. Be careful with the temperature again and don’t heat it over 40°C. Add the cacao butter and let it melt. Then add the cacao powder and some salt. I love slightly salted chocolate , so I always use a little bit more. Take it out of the water bath and stir until everything is mixed. Let the topping cool down a bit and then pour it on top of the cake.

2women2cats: Chili Chocolate Cake

2women2cats: Chili Chocolate Cake

Put it back in the fridge for at least 15 minutes until the frosting has set. If you leave it in there for a few hours before serving, make sure to take it out a bit earlier. The topping shouldn’t be too firm, otherwise you will have problems cutting it. The easiest way to do that is to use a hot knife. The chocolate top won’t break then.

2women2cats: Chili Chocolate Cake

2women2cats: Chili Chocolate Cake

I hope you’ll enjoy this delicious cake as much as we did!

Stef