I’ve had this recipe earmarked to try for quite some time now… but it was only this week I found the (time &) motivation. Included in a handout from a raw food demonstration I attended years ago, I’d filed it away in a cooking folder, to sit idly waiting for me to visit it.
Well, this week, it was Time. And I was impressed with the result. As usual, I made a few alterations to the original recipe (including halving all the amounts) and I believe there is yet more room for improvement!
Apart from a powerful blender (I used my Thermomix and later, to fine tune the icing, the Magic Bullet) you will need:
1 cup brazil nuts, 5 medium carrots, ¼ cup dates, ¼ cup maple syrup (I actually used ‘date water’ which isn’t as sweet as the syrup so you may find you could reduce this amount) ½-1 teaspoon grated ginger, 1½ cups desiccated coconut, ¼ sultanas, 1½ tblspns psyllium husk
Mill the brazil nuts first (TM: 10secs, speed 9) and set aside, then grate the carrots (TM: 10-15secs, speed 5-6). Next, blend the dates, liquid sweetener & ginger (TM: up to 30secs, speed 7-9). Finally, add in the nut meal, carrots and remaining ingredients and mix well (TM: approx 1min, speed intermittent (knead) scraping down then mixing 30secs, reverse speed 4). Empty the mixture into into a greased (coconut oil) lined dish (the mixture perfectly filled a 15 x 20cm stoneware baking dish I have) pressing it in and smoothing it over. Refrigerate, or freeze if you prefer.
For the icing, mill ½ cup raw cashews (TM: 10 secs, speed 9) then add approximately 2-3 tablespoons of maple syrup (again, I used date water instead) the flesh & rind of half a lime and a dash of coconut oil. Blend well (TM: 30-60secs, up to speed 8. You will need to scrape down a few times. This is where I transferred the mixture to my Magic Bullet short cup for a smoother consistency). Simply spread over the top of the ‘cake’ and refrigerate (or freeze) until ready to devour!