You guys! It’s finally time! I posted about receiving a copy of Emily Von Euw’s new un-cookbook, Rawsome Vegan Baking, on instagram a few weeks ago and now I’m ready to share a delicious recipe from it with you. But, first, let me tell you a tid bit about what I think of this raw dessert masterpiece!
Firstly, Emily’s photos are incredibly beautiful and will definitely make you drool, and it seems like there is a photo for nearly every single recipe (which I love). She has sinful-looking cupcakes, tons o’ tarts and small-bite recipes that will healthily tide your sweet tooth over. The best part of all is that the recipes are mostly really easy to make! A couple use a dehydrator, but it’s nothing crazy.
So, if you’re thinking about dabbling in the art of Raw Dessert Making, you should definitely check this book out! Lucky for you, I’m giving a copy away to the fortunate reader that wins the contest below. 😀 Oh, and for the record, I made this recipe by halving it and placing it into two mini-tart pans. It was fantastic!
Apparently, I’m feeling pretty Spring-y over here! First, it was the Berry Pineapple Waffles, now these beautiful Mango Cakes? A girl can dream, right? Although I would be lying if I said that I wasn’t excited for the rain we’re supposed to get, this weekend. Drought-be-damned! Maybe I’ll put together a tasty, warming soup..
But, until then, check out these easy, healthy, sweet and supremely tasty raw cakes. Of course cake is a bit of a stretch, but it’s cake-shaped so just go with it. 😉 This recipe gives you a chance to use up some of that great Winter citrus to add some sour to this sweet dessert. An added plus is that this isn’t a totally nut-based, raw dessert; I did put coconut it in for some creaminess and texture, but not enough to make it high-fat (in case you’re worried about that type of thing).
These mango cakes would be a great ending to a weekend brunch, and are terrific when paired with a mimosa. So, if you’re looking for a low-effort, delicious, naturally sweet dessert, make these Raw Banana Mango Cakes and let me know how it goes! 😀
Well, it’s Thursday, which means that we are almost to the weekend! What is holding me over until then are thoughts of this past weekend, where I went to the LA Vegan Beer Fest, Gentle Barn and plenty of great vegan restaurants! Sorry, I’m really not trying to brag, but I did have a great time with some great people. One of the restaurants that I went to is a new pizza joint in Orange County, called Vegan Pizza (weird, right?) that has some awesome food, and I can’t wait to go back and try their calzone!
Aside from that, I now have time to get back into the swing of things, and am looking forward to a busy next few months. First up, I’ll be heading to Portland in a couple of weeks for Vida Vegan Con! I can’t even describe the anticipation I feel, I’m just really excited to be attending something so awesome. Once that is over, I’ll do a thorough re-cap on it; but, now I have something else for you.
Here’s a recipe to get your mind thinking of warm summer breezes and good times. This tropical sorbet has a splash of lime and an underlying flavor of coconut from some Malibu Rum! Of course, you can leave out the booze, but if you’re on the fence about it, definitely add it in! Also, you can use the process for making this sorbet for any ice cream or sorbet-like treat, and it’s super easy.
I know what you’re thinking, you see all of the chocolate involved in this cake and you may say to yourself, “I think she means Chocolate Lovers Cake”. Well, sure, this cake is for chocolate lovers of all kinds! But, this recipe is a little more involved than just chocolate. Even though Valentine’s day was yesterday, why don’t we share the love today, as well?
As you may or may not know, chocolate (or cocoa rather) is considered an aphrodisiac. But, there are also a few other plant-based foods that are on the same list, such as: almonds, asparagus, avocado, bananas, basil, figs, and garlic (dragon breath anyone?). Delicious, right? This delectable cake has 4 out of the 10 in it! See what I’m saying? Sexy cake. 😉
Here we have your oil-free cake base, with cocoa and a bit of banana, and an ultra-creamy mousse topping made with avocado, almond butter and more chocolate. Plus, it’s topped with some toasted almonds and just a few coconut flakes (which would be great toasted, as well). The whole dessert is super simple to make, and my favorite thing about this type of frosting/mousse amalgamation (say what?) is that it’s even less temperamental than typical vegan butter/powdered sugar frostings and is way better for you.
You could, of course, double the cake recipe and make it into a layer cake! Can you imagine this cake with a layer of almond butter frosting inside, while still covered in the rich, chocolate mousse? Incredible. Why do all of the great ideas come after I’m in the midst of blogging a recipe? Oy.