Who said raw foodists only eat apples and carrots? The menu of raw foodists also contains delicious desserts, which, unlike traditional heavy desserts with fatty cream, are good for health and for a figure.
It is necessary
- For the cake:
- prunes - 15 pcs.
- almonds (kernels) - 0.5 cups
- flax seeds (ground) - 0.5 cups
- buckwheat (seedlings) - 3 tablespoons
- For cream mousse:
- avocado - 2 pcs.
- honey - 1 tablespoon
- lemon juice - 1 tablespoon
- coconut oil - 2 tablespoons
- For cream glaze:
- coconut cream - 4 tablespoons
- peppermint oil - 1 drop
- carob - 1 tablespoon
- coconut oil - 1 tablespoon
Instructions
Step 1
First of all, prepare the crust - the base of the cake. To do this, rinse pitted prunes under running water, and then soak for 15 minutes - 1 hour. This procedure will remove the water-soluble sulfur dioxide compound from the dried fruit.
Dry the prepared prunes and pass through a meat grinder along with green buckwheat sprouts and almond kernels. Next, add ground flax seeds to this mixture.
Take a small shape, round, square or rectangular. Line the mold with cling film, then lay out the prepared mass for the base of the cake, form the bottom and sides. Put the mold in the refrigerator.
Step 2
Rub the peeled and pitted avocados in mashed potatoes and beat together with honey, lemon juice and melted coconut oil. Carefully place the resulting cream mousse on the base of the cake, flatten and place the mold in the freezer.
Step 3
For the final layer of the cake, take the chilled coconut cream and whisk until firm peaks, then gently add the carob powder without stopping whipping. Next, add the peppermint oil and gradually add the coconut oil. Whisk gently to avoid overheating the cream.
Step 4
Place the finished cream on top of the main one, smooth and leave in the freezer for several hours to harden the cream. Then transfer the cake to a platter and refrigerate for 10 or 15 minutes. Cut into portions with a warm knife.
