A friend of mine called me up and asked me to come help her make a raw food cake for her birthday. I can’t think of a better way to spend a friend’s birthday than to do it playing in the kitchen together. And besides, it’s a berry time of year. Strawberries, blueberries, black raspberries. Berries.
We used a recipe from “Ani Phyo’s Raw Food Essentials.” But we had to modify it to make it work for us. Here is the original recipe:
- 3 cups walnuts
- 1/4 tsp salt
- 1 cup Medjool dates
- 1 Tbsp vanilla extract
- 2 Tbsp agave
All this is processed one ingredient at a time in the food processor. We discovered that walnuts are very oily and needed to counteract that so we added enough almond flour to dry it up and give it a better texture. For the filling we used Ani’s original recipe:
- 2 cups fruit (Gina chose lemons)
- 1/2 cup agave
Whizzed up in the blender. Once again our sauce was too liquid, not like a cake filling at all. So we added psyllium till the texture was more like a pudding. One of the cool things about psyllium is that it is great for the digestive tract and is used in the medical industry as fiber for the GI tract. We added whole raspberries to the sauce and sprinkled the top with shredded coconut. Super Yum for my beautiful friend on her birthday!
Where do you get berries in Northwest Arkansas?
As an add on to this tribute to berries, a friend of our family’s whom we have known for years came by the other day and brought us Black Raspberries (yes, that’s a thing). She said the birds planted them in her yard. How cool is that?
Wendy Finn is the mother of 4 boys, owner of I.M. Spa, a Raw Food Enthusiast and educator, a world traveler in pursuit of superior massage education, a Master Massage Therapist of 20 plus years, a gardener, and a nursing student. She’s passionate about touching people and sharing health. Schedule an appointment for a massage 479-251-7422