Orange Dark Chocolate Raw Tart… decadence!

This is one of the most delicious cakes I have prepared so far, by sure!
The consistency is lighter and softer than other vegan pies I have tried, so smooth you’ll feel it melting in your mouth…. delicious!! Hope you enjoy=]

1 ½ cup coconut oil, melted
½ cup raw cacao powder
½ cup raw carob powder
1 cup water
1 cup raw agave nectar
½ cup raw almond butter
3 avocado
2 ½ tablespoons orange zest
½ cup raw walnuts
½ cup raw pecans
½ cup raw almonds
5 dates

1.Crust preparation:: In the food processor process the almonds, pecans, walnuts and dates. Place in a brownie pan and mix in 1/2 cup of melted coconut oil. Press firmly until it becomes a compact crust.

2.Filling preparation:: Now process the avocados, agave nectar, water, cacao powder, carob powder and orange zest in the food processor. Once fully incorporated, add the rest of the coconut oil and almond butter and process until velvety.

3.Assembling:: Place the chocolate paste into the nut crust and even with a spatula. Dust a bit of carob powder on top or decorate with candied orange zest.

4.Setting:: Chill in the refrigerator for at least two hours, it’s even better over night! Enjoy and nom nom…

Almond Cranberry Muffins

Almond Cranberry Muffins

***English version below!!!***

 

1/2 taza de germen de avena
1 taza de harina de spelt
1/2 taza de quinoa
1/2 taza de hojuelas de almendras
1/2 taza de arándanos secos
1/2 taza de sucanat
3 cucharadas soperas de aceite de coco
1/2 taza de leche de almendras
3 cucharadas soperas de semillas de linaza
1/2 taza de té yerba mate tibio

En un molino de café muele las semillas de linaza hasta hacer un polvo fino y la quinoa hasta hacerla harina, mezcla con los otros ingredientes secos y poco a poco ve incorporando el resto de ingredientes hasta obtener una masa suave. Hornea por 20 minutos a 420F y listo!! … para la cubierta puedes colocar una almendra y espolvorear un poco de azúcar, irresistible!!

1/2 cup oat bran
1 cup spelt flour
1/2 cup quinoa
1/2 cup sliced almonds
1/2 cup dried cranberries
1/2 cup sucanat
3 Tbsp. coconut oil
1/2 cup almond milk
3 Tbsp. flax seeds
1/2 cup warm yerba mate tea

In a coffee grinder grind the flax seeds into meal and the quinoa into flour, mix with the rest of dry ingredients and little by little mix in the other ingredients. Bake at 420F for 20 minutes, done!! …. for the crust you can place an almond and sprinkle some sugar, irresistible!!

Almond Marzipan Cake… Birthday show off!!

Almond Marzipan Cake

In the good sense of the word. It’s my parents birthday today and it’s the perfect reason to go high falutant all the way with their birthday cake, something way fancier than the usual Tuesday night muffins or the movie night cookies. It is all an experiment without plan so I’m deciding what else to put on as I go, let’s see what happens!

We often prepare raw almond milk and I like to collect the remaining “almond meal” for making other stuff, usually cookies, or CAKE, and happens that my dad is a crazy almond lover. Working our way to reduce soy in our diets we have a lot of almond meal right now which means this will be a thick heave cake. So far here it goes..

4 cups amond meal
1 cup sucanat
1/2 cup coconut oil
1 Tbsp. clove powder
2 Tbsp. flax seeds
1/2 cup almond milk
1/2 cup rice flour

Pressed into an oiled pan and into the oven at 420F for an hour or until golden. On a separarate frying pan place..

1/3 cup raw almonds
1/5 cup sucanat
1/4 cup tequila añejo – we’re using Don Julio here=]
1/3 cup silvered coconut

Flambee until all the alcohol evaporates and pour on top of the cake as soon as you take it out from the oven.