Hello, CG fans, intern Becky again with another post about….you guessed it…FOOD! Soon after meeting Crystal I found out that she switched to a completely sugar free and flourless diet a few months ago. Intrigued and up for a challenge, I decided to see how far I could make it going sugar and flour free. I couldn’t have been more proud reporting my previous day of meals to her: egg white omelet with fat free cheddar cheese, and salsa. STOP. Not a word further. I had already failed my self prescribed mission. Did you know they add sugar to most salsa? Yes, apparently they do, apparently they add sugar lots of items I was completely unaware of.
Down, but not out, I decided to walk on her side for a bit (okay an hour of precious flour and sugar infused ketchup eating time[that’s right your favorite turkey burger condiment too!]), and make her a sweat treat to enjoy. I always like to try new things and what sounds further from a chocolate confection’s truth than a recipe by the name of Raw Chocolate Cake. There was also a Raw Carrot Cake option I was looking at, but it paled in comparison to the oddness of Raw Chocolate Cake, I said I liked challenges right?!
The base of the raw cake is dates aka prunes aka the stuff grandpa eats with his grapefruit bowl in the morning. Oddly enough, I like all fruits, so I was not taken back at all. You basically throw everything into a food processer and then transfer it to a dish of your choice. I used a small spring form pan so it would be easier to get the sugarless, flourless, concoction out. The topping is made in the same manner, just toss it in, grind it up, and voila, the oddest frosting I have ever made. Honestly, I found it to be delicious and it tasted like a chocolate fruit bar you may take on a hike off the Blue Ridge Parkway on a sunny afternoon with your friends who you may or may not want to share this with. And it also scored me some new intern Raw Chocolate Cake points! She is such a sucker for cashews.
Flourless Chocolate Cake – from Raw Food Made Easy by Jennifer Cornbleet
1 ½ Cups Raw Walnuts, unsoaked
10 pitted dates, unsoaked
1/3 Cup unsweetened cocoa or carob powder (**Intern edit: Hershey’s Cocoa)
½ teaspoon vanilla extract (**Intern edit: added ½ tsp almond extract)
2 teaspoons water (**Intern edit: I added Agave nectar and took out some of the water since the cocoa made it fairly bitter)
Put the walnuts and salt in your food processor and whirl until finely ground. Add the dates, carob/cocoa powder, and extracts and process until it begins to get sticky. Add the water and process briefly. Dump it out and on to a plate and form it into the shape of your choice, then off to the fridge for 2 hours.
Vanilla Cream Sauce – Mainly because Crystal is a cashew feen!
Two good handfuls of soaked cashews (I soaked them overnight)
3 Tablespoons or more to taste of rice, maple, or Agave syrup
About 1/3 Cup water
1 to 2 teaspoons of vanilla or almond extract
It all goes into the blender and stays there until smooth.
(**Intern edit: I topped the cake in the fridge with the vanilla cream sauce hoping to enhance the flavor more…it worked!)