Today’s recipe is a raw cake, low on sugars and highly nutritous.
Its base/crust simply consist of dates, grounded almonds and dark chocolate and as filling we have a creamy strawberry Bavarese thickened with agar agar and tapioca.
You’re probabily wondering how is this considered a raw cake if it contains both dark chocolate and agar agar, ingredients that have to be melted and heated in order to be used for our purposes.
Well the main purpose of following a raw diet is to keep all ingredients’ natural nutritions (vitamins and enzymes) intact, so our body would be able take the most our of each food.
Food that reaches 48°C (118°F) is no longer considered raw because apparently it is at temperatures above that that the food’s nutrition is diminished.
In this recipe we are going to melt the chocolate which melting point is around 30-35°C (86-90°F), and we will be cooking the agar agar in some water, just for as much it needs to dissolve and became active.
Adding the rest of the strawberry mixture will immediately make the temperature drop. This will not alterate any nutrient, hence it can still be considered raw.
Nutrition wise, this recipe provides 188 calories per portion and it is rich on a bunch of minerals, such as Copper and Manganese (21%), Magnesium (15%) and Phosphorus (14%).
It is also rich on Vitamin E (23%), Vitamin C (22%) and Vitamin B2 (16%).
A slice in the morning with a tea or freshly squeezed orange juice would make one balanced and healty breakfast, although it is also reccomended as an afternoon snack or to treat yourself and your loved ones after a gorgeous meal.
But let’s jump to the recipe’s ingredients followed by the method to replicate this pink delight!
…for the crust…
70 gr Grounded Almonds
70 gr Dates (Pitted)
30 gr Dark Chocolate (Chips)
1/4 tsp Pink Himalayan Salt
…for the filling…
200 ml Vegan Cream*
100 gr Strawberries
100 ml Almond Milk
30 gr Brown Sugar*
25 gr Agar Agar
1 tbsp Tapioca
1 Lemon (Zest)
* if the cream you’re using is already sweetened you won’t need to use any extra sugar in the recipe, hence omit the brown sugar.
Melt the chocolate chips in the microwave for 1 minute (30 seconds/stir/30 seconds) at 300W.
In a blender combine pitted dates and grounded almonds. Blend together until they come up into a paste. Add salt and melted chocolate, kneed the mixture with the hands and spread on the bottom of a 18 cm diameter tray, coated in film.
Store it in the freezer while you’re on the next step.
Blend together strawberries, lemon zest, sugar*, tapioca and almond milk.
Dissove agar agar in 2 tbsp of water on medium heat. Gently add the strawberry mixture a few spoonfulls at the time and heat for a few seconds, until well combined.
Now it’s time to also add vegan cream to the mixture, stir well and pour over the base of our tart.
Allow to firm up for at least a couple of hours in the refrigerator, after that you’ll be ready to decorate the cake and serve!