Raw Deserts

[Guest guest]

Here's a link to an interesting article in the San Francisco

Chronicle called " Cooking in the Raw. " It contains a recipe (below)

for Chocolate Orange Mousse with Almonds. I haven't tried it but it

sounds good.

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/03/29/

FDGFBHSD8U1.DTL#raw

 

Chocolate Orange Mousse with Almonds

 

Chocolate is a rich source of antioxidants, but can also be

addictive, so use it sparingly, says Cherie Soria of Living Light

Culinary Arts Institute. The secret ingredient, avocado, makes this

mousse thick and rich, but cannot be detected in the flavor.

 

INGREDIENTS:

1/2 cup coconut oil

1/2 cup agave nectar (see Note)

3/4 cup raw cocoa powder (see Note)

1/2 cup fresh-squeezed orange juice

1 tablespoon evaporated cane juice (see Note)

1/4 teaspoon orange zest

1/4 teaspoon cayenne

Pinch salt

2 avocados, about 6 ounces each, peeled, seeded and mashed

1/2 cup peeled slivered raw almonds, for garnish, optional (See Note)

 

INSTRUCTIONS:

Place coconut oil in a small work bowl and place the bowl in a pan

with about 1 inch of hot water. The coconut oil will melt.

Combine melted coconut oil, agave nectar, cocoa powder, orange juice,

evaporated cane juice, orange zest, cayenne and salt in a high-

powered blender. A regular blender will work, although it may not

make the mixture quite as smooth. Puree until smooth; use a small

rubber spatula to keep folding the mixture into the center to keep

the mixture blending without adding water (you may stop the machine

to do this). Make sure cane juice crystals are fully dissolved.

 

Add the mashed avocado and blend just until the mixture is smooth and

creamy.

 

Pour into six 4-ounce ramekins. Serve each portion topped with

slivered almonds.

 

Note: Agave nectar and evaporated cane juice are minimally processed

sweeteners. They are available, along with raw cocoa powder, at

natural food stores.

 

To peel almonds, place a heaping half cup of almonds in a glass bowl.

Cover with hot water and let soak 15 minutes. Drain, peel skin off of

almonds and slice into slivers with a sharp knife. Dry the almonds

slightly before using, either by allowing to air-dry for 15 minutes,

or spreading on a sheet pan and placing in a 100° oven for 5 minutes.

 

Serves 6

 

PER SERVING: 400 calories, 4 g protein, 34 g carbohydrate, 30 g fat

(19 g saturated), 0 cholesterol, 17 mg sodium, 7 g fiber.

 

 

 

On Apr 3, 2006, at 9:15 AM, jamielouisebloom wrote:

 

> Does anyone know any delicious raw desert recipes? I love banana

> icecream and avocado-date mousse, and just made raw apple pie,

> which was

> great... but am wondering if anyone knows any other great raw desert

> recipes.

>

> Thank you

> Jamie Louise Bloom

>

>

[Guest guest]

link doesn't work

rawfood , Jan <jantese wrote:

> Here's a link

<snip>

> http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/03/29/

[Guest guest]

On Apr 3, 2006, at 10:24 PM, Margaret Gamez wrote:

> link doesn't work

> rawfood , Jan <jantese wrote:

>> Here's a link

> <snip>

>> http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/03/29/

 

The link didn't work for you because it had wrapped in my message and

the part of the link in the second line wasn't clickable. You'd need

to copy the rest of the link in the second line and paste it to the

end of the first line in your browser's address field.

 

Full link to " Cooking School in the Raw " :

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/03/29/

FDGFBHSD8U1.DTL#raw

 

Shorter version:

http://makeashorterlink.com/?Z123327EC

 

Jan

[Guest guest]

I have this recipe saved in my " too try folder " These sound so very yummy!

 

Hope tom doesnt mind me re-sharing his original post!

 

Tom Spontelli wrote:

For Valentine's Day, I made raw " chocolate covered " cherry bon-bons. The

" Chocolate " was fresh cacao mixed with ground date. Usually, I grind up the

dates in the cuisinart or blender and it is such a pain to get it to mix and

it always comes out to chunky. I decided to use my Greenstar like a

Champion, and the date puree was amazing, no water needed. Clean-up was

difficult, but any appliance that you put dried dates is difficult.

 

I was super impressed with how the greenstar made a velvety date fudge to

add the cacao to. It is a great machine.

 

I mixed the date fudge with dried cacao that I had picked and dried myself

then ground into flour and put through a sifter. I then kneaded half a pound

of sifted cacao into one pound of date " fudge " added a few dried spices and

rolled flat. I then 3x3 inch square of flat " chocolate fudge " and wrapped it

around a frozen cherry.

 

When it thawed, the cherry center was liquid and sweet in a fudgy chocolate

shell.

 

Many friends (including non-raw) were blown away by their ALL RAW

valentine's " chocolate covered cherries " !

 

 

 

 

 

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