Tag Archives: superfood

Raw Chocolate Chip Cookies

2women2cats: Raw chocolate chip cookies

Since I’ve never had raw cookies, although I have seen some in the cafés, I thought it would be great to try that next. These were really easy to make and don’t need that many ingredients. For the chocolate chips you can of course buy ready made raw ones or just plain chocolate chips if you’re not a raw foodist. I decided to make some myself because I wanted to keep the recipe raw. I have to say that I definitely need to work on those. They are more like flat chocolate circles than chocolate chips but tasted great.

Start out with making the chocolate chips if you don’t want to buy any. Otherwise you can skip this step. This recipe makes around 6-7 cookies.

For the chocolate chips

1 ½ tbsp raw cacao butter
1 ½ tbsp raw cacao powder
1 ½ tsp coconut blossom syrup or other sweetener
sea salt

Carefully melt the cacao butter making sure that it doesn’t get hotter than 40-45°C. Mix in the cacao powder and sweetener. Spice with a bit of sea salt against the bitterness. I like my chocolate quite salty. Let it cool down a bit before piping chocolate drops on a piece of parchment paper. Let them set in the fridge and prepare the cookie dough.

2women2cats: Raw chocolate chip cookies

For the dough

½ cup almonds
½ cup oats
2 tsp coconut blossom syrup
1  ½ tbsp coconut oil
sea salt

In a food processor first grind the almonds to flour, then the oats.

2women2cats: Raw chocolate chip cookies
Doesn’t look that pleasant at first.

Mix everything together with a bit of salt in a bowl forming a dough.  Depending on what size cookies you like seperate the batter. Then roll each piece into a ball and flatten it afterwards. You can then add the chocolate chips or first make the cookies and put them on top later. I went with the second option because I made the cookies first and the chocolate wasn’t firm enough yet.

2women2cats: Raw chocolate chip cookies

2women2cats: Raw chocolate chip cookies

You can eat them right away at room temperature or let them set in the fridge for a bit. If you have chocolate chips left over store them in an airtight container for next time or melt the chocolate and spread it out on a parchment paper sprinkling it with dried berries. Enjoy!

Stef

2women2cats: Raw chocolate chip cookies

2women2cats: Raw chocolate chip cookies

2women2cats: Raw chocolate chip cookies

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 & 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