(Almost) Raw Tiramisu Cups

Vegan, Gluten Free, Refined Sugar Free, Raw (almost)
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I’m going to be honest with you. Throughout the entire process of assembling, chilling and photographing these cakes, I was convinced they were so butt-ugly that not only would people be repulsed at the sight of these brown, poo-coloured blobs, they would be so offended as to all unanimously unfollow me never to return again.

But it had been two whole weeks since I’d posted anything! That’s an eon! And I had a sneaky feeling these tarts would be super tasty. And guess what. I WAS RIGHT! I ate one at about 4am this morning, having sleep-walked into the kitchen and opened the fridge door, as I am want to do.

Holy mama! The tastiest early-morning snack I have ever come across. I ate another one in the morning just to check I hadn’t dreamed it. So creamy and chocolatey and rich from the coffee! I think this is the best cashew cake recipe I’ve discovered so far. (Of course that’s not true – I don’t think anything in life will ever beat this cake that made all dreams become reality). But these were so easy to make as well. And they taste PHENOM frozen.

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Moccona sent me a pack of their instant coffee and a cute li’l mug this week. (This isn’t a sponsored post – I just have no idea what else to do with two giant jars of coffee). And that got me thinking about tiramisu and how vegans might feel sad that tiramisu is no longer there for them to enjoy. Cue vegan reinvention! These tarts are almost entirely raw as well, although I used coffee (instant to be precise – not my healthiest moment!) Although for those wanting the truly raw dessert you could either leave it out or use raw coffee beans? I don’t know if that’s even a thing… Maybe just go with chocolate instead 🙂

Also I started a new personal blog called That Nowhere Feeling. It’s just my photography and bits and bobs of the creative writing projects I’m involved with at the minute. I’m thinking of slightly switching up my uni degree to swap law for photography and continuing with the creative writing, so probably going to be blogging and photographing a lot more next year! Have a little squiz at it if you so please 🙂 Have a great week guys!

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Raw Vegan Tiramisu Cakes:
2 cups cashews, soaked for 5-10 hours in cold water
1/2 cup melted coconut oil
1/2 cup brewed espresso or dissolved instant coffee
4 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp salt
4 tbsp raw cacao powder

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Drain the cashews and rinse under cold water. Pat dry and put in the blender with all the other ingredients except the cacao. Blend thoroughly, pausing every minute or so to give the motor a rest, until everything is smooth. Take out half the mix and spoon into muffin or tart cups. Add the cacao and blend again until combined. Spoon this over the bottom layer. Freeze or refrigerate for 2-3 hours before serving. Makes 6-7.

Chocolate and Vanilla Flecked Cream Cake

Raw, Vegan, Gluten Free, Sugar Free

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Last weekend, my cousin decided to do the 40 hour famine with his school. In a moment of madness, I decided to do it with him. In my memories the 40 hour famine was never very hard. To be honest all I could really remember is the end of the famine, where I would either make and eat an entire pizza, pot of macaroni and cheese or possibly tub of ice cream, much to my shrunken stomach’s regret. Nothing tastes quite as good as homemade macaroni and cheese when you haven’t eaten for forty hours 🙂

So I started at 8pm, and settled in for a night of babysitting. Babies went to bed, I started binge-watching all their recorded movies, things were looking good. And then…I saw they hadn’t eaten their dessert pizza. It wasn’t just any kind of dessert pizza, it was an Elvis Presley pizza. Layers of caramel sauce, nutella, roasted banana and chocolate crumble, covered in sugar. A little voice in my head said ‘no Lil! You’re only forty minutes into your famine!’ But a much louder voice said ‘NOOOOM NUTELLA BANANA ERMAGEEEERD’ and the next thing I knew, half that pizza was chilling in my tummy.

I wasn’t even hungry! I don’t even like dessert pizzas (except this one was pretty good). It just goes to show that deprivation never works. Especially if you haven’t actually raised any money, and therefore have no reason to continue the famine…
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That story doesn’t really have much to do with this chocolate cashew cream cake, I just had to alleviate my conscience somewhere. I did warn you all with my rhubarb cinnamon cream cake that there would be many more cashew cream cakes to come now that I’ve discovered how good they are. And to be honest, what with dumpling month going on this past four weeks, there has been a serious lack of chocolate on here.

This cake was inspired by that nutella pizza in a way, because I continued with the hazelnut and chocolate theme, sans banana. If I was Elvis Presley, there would also be caramel and peanut butter involved, and I would have to deep-fry the whole thing as well…when I was eating it I actually imagined how good it would taste with peanut butter, so I’ve made a little recommendation in the recipe if you want to take it down that route!
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Sorry this is so late by the way! This post took me a lifetime to actually put up once I’d planned on making it. Normally I post every weekend, by the latest Monday morning. I had grand plans to finish all my uni work and go to bed early on Friday, waltz in to my kitchen on Saturday morning and blend this up in no time, chill it, cover it in ganache, go out and get myself a new job, and photograph this cake on Sunday morning, possibly drinking a green smoothie at the same time.

But…Friday night ended up being Beyonce night and I ended up not getting home on Saturday morning until 5am…I got out of bed at 10am, dragged myself to a job interview, zombie-stumbled home, fell on my bed on the way to the shower, ended up falling asleep for five hours, fell off my bed on to my phone which thankfully alerted me to wake up, washed my face, stumbled to babysitting and died on their couch.

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And then it rained for three days and the light was so terrible I had to wait until Tuesday to photograph the cake! That’s why there’s no process shots, the light was literally so dark my camera couldn’t even find a focus point. So anyway! Here it is. It is seriously delicious. I just ate a huge piece instead of going to the gym, and it was perfect. You can keep it in the freezer or the fridge, both are seriously yummy. 

I had cocoa butter in the fridge, which I used to make my own chocolate both for the filling and topping. If you want a short-cut version, buy a good-quality vegan sugar free block of dark chocolate. (But making your own is super easy!) After eating the different layers, I realised you can’t taste the difference strongly enough to warrant the extra mixing bowl! But if you like the look of layers by all means, take out a few scoops of the filling before mixing in the melted chocolate 🙂 Have a great week guys!!

One Year Ago: Banana Chai Cupcakes 

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Chocolate and Vanilla Flecked Cream Cake:
For the Base:
1 cup hazelnuts, lightly crushed
1 packed cup pitted dates
1 tbsp coconut oil

For the Middle:
3 cups raw cashews, soaked overnight in cold water
3/4 cup (185ml) coconut oil
1/2 cup raw honey or maple syrup, for pure vegan
Juice from 1 lemon
1/2 vanilla bean, seeded
Optional: 100g smooth peanut butter

50g cocoa butter, melted
50g raw cacao
50g raw honey

For the Topping:
100g cocoa butter, melted
100g raw cacao
100ml raw honey
200ml coconut milk (organic and full-fat is best)

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Start by lining a 23cm tin with baking paper. Blend the ingredients for the base until a smooth dough forms. If your blend is crappy like mine, make sure to crush the nuts and cut up the dates first, and blend in batches. Press into the bottom of the tin and keep in the freezer until ready to fill.

Wash your cashews under cold water and drain well. Blend with the coconut oil, honey, lemon and vanilla bean seeds. Either remove a few scoops now to make separate layers, or just make one chocolate layer.For a peanut butter layer, blend the peanut butter with half the mix now and set aside. Mix the 50g cocoa butter, cacao and honey together until smooth and runny. Blend this into the cashew mix and pour into the tin. Smooth over and leave in the freezer until ready to top.

To make the ganache, melt the cocoa butter slowly and stir in the cacao and honey. Stir until smooth. Stir in the coconut milk and pour over the cashew cream filling. Now keep the cake in the fridge for at least 4 hours, until ready to serve. It’s very rich so serve in small slices! Enjoy 🙂
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Rhubarb and Cinnamon Cashew Cream Cake (raw and vegan!)

Raw, Vegan, Gluten Free, Sugar Free

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Guys, it’s happened. I finally got around to making a raw cashew cream cake! Too long have I ogled at this beautiful creation and this one and tried to eat my screen with little to no success. I finally made the splurge and bought the cashews and coconut butter, and gave my blender a serious pep-talk. Don’t worry, dumpling month is charging on, we’re just having a minor cake break so that I can eat my way through the dumplings in the freezer.

I wanted fancy layers for my cheesecake because layers people. Layers are so much more exciting than non-layers. So the bottom layer is infused with cinnamon (because everything should be infused with cinnamon) and the top layer is mixed with poached rhubarb and vanilla compote. Holy to the yum. The compote itself was so amazing! I deliberately made way more than I needed so that I could eat it all week on my weetbix. I highly recommend this as you don’t need much at all in the actual recipe, but if fruit compote isn’t your thing, make a quarter of the recipe.
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The reason this post took so long to put up was because this whole week I’ve been super sick and just horrendous feeling basically. I went away for a week with my friends to a music festival and while that week was one of the best ever and I wouldn’t change a single thing about it, the following week has been rough. It’s been very rough. It started on the day we packed up and left the camping grounds and I’d completely, 100% lost my voice. I could not make a sound.

That transformed into a bad case of the flu, which today transformed into a stomach bug. I feel so nauseous I haven’t actually been able to try the cake yet….I KNOW! But my whole family and a number of friends have tried and raved, so I am going out on a limb and hoping it tastes as good assembled as it did on the back of a spoon when I was making it 🙂
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My blender honestly did die a bit in the making of this cake, but I have lamented here often that raw desserts can be tricky in my kitchen. Every time I decide it’s finally time to make an upgrade and start researching, there are so many conflicting accounts and opinions I give up and give my blender a hug.

If you don’t have a powerful blender like me, make sure you soak your cashews all night long. It really made the difference! Also give the blender lots of time to rest in between small batches, instead of trying to power through the whole thing in one go. This is definitely a cake to make, regardless of whether your crowd is vegan or raw! It feels so special with the pink layers and it tastes so light and wholesome. So I’ve officially joined the cashew cream cake bandwagon. Look to the future for more!

One Year Ago: Berry and Lychee Vanilla Yogurt Cake
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Recipe inspired by My New Roots and This Rawsome Vegan Life
Raw Cashew Cream Cake with Rhubarb and Cinnamon:

3 cups of cashews, covered in cold filtered water and left to soak overnight

1.5 cups walnuts
1.5 cups dates, chopped roughly
1 tbsp coconut oil

6 long stalks of rhubarb, cut into chunks
100g raw sugar
1/2 a vanilla bean
2 tsp cinnamon
3/4 cup (185ml) coconut oil, melted if hard
1/3 cup lemon juice
1/2 cup (170g) raw honey or maple syrup for pure vegan
pinch of sea salt
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Line a 23cm baking tin with baking paper. Blend the walnuts, dates and tablespoon of coconut oil into a dough and press in to the bottom of the tin with your hands. Chill whilst you make the filling.

In a medium saucepan, very gently stew the rhubarb, sugar and vanilla bean (cut and seeds added to the pot) with a few tablespoons of water until completely soft but not straggly.

Drain the cashews well and put in the blender. Add the lemon juice, honey, coconut oil, salt and cinnamon. Blend until mix is as smooth as possible. Pour half into the cake tin and smooth around. Refrigerate for 20 minutes. Blend the remaining half with about 1/3 – 1/2 cup of the rhubarb mix, to the desired colour and consistency (don’t add too much liquid – just the rhubarb pieces!) pour this on top of the cake and refrigerate the whole thing overnight. Serve cold, serves 10 – 12!
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Chocolate and Coconut Tarts (using Coyo!)

Vegan, Gluten Free, Refined Sugar Free

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I hope you’re all ready for part two of the coconut appreciation week! The Coyo train continues. If you aren’t up to date, this week I am experimenting with coconut yogurt in a few of my favourite desserts. Coconut yogurt is thick and tangy like milk yogurt, with a pleasantly sweet flavour of coconut. It works perfectly in desserts because it’s naturally so rich and versatile. (Plus it’s super healthy- check out the benefits here). 

I have a habit of making something that tastes perfect as it is, and then adding a butt-load of chocolate to it. In my mind there’s not a dessert that can’t be made better with chocolate. I’m thinking…I’m thinking….nope. Well, possibly carrot cake would taste weird with chocolate. But then again now that I’ve said that…chocolate chunk carrot muffins? Anybody?!

With these tarts I was so happy with the first tarts I made, my mind naturally came to the conclusion that a chocolate version would be even more amazing. And I was right! These are possibly even easier to make than their fruity friends. The base is a raw walnut, chia and apricot crust with cacao and the filling is plain coyo flavoured with cacao, maple and a pinch of cinnamon. Possibly the best coconut dessert known to humans. (I don’t brag.) 

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I put them in the freezer to make them easier to photograph, and discovered how good they taste almost frozen! The base becomes so chewy and the middle is like a chocolate mousse ice cream, if that’s a thing. PS sorry if the above photo is kind of strange, I had major cabin fever when I was taking these photos and I started to imagine the tarts were my little friends. I had to stop myself talking to this one telling him he was the king tart sitting on his tart castle. 

I made these tarts mini sized, but I think it would work even better as a larger single sized tart. I didn’t want to make a big one because I promised my friend I would give her some, and making a whole tart would imply that I would be giving her that whole tart…without leaving any for me. But a bigger size would be easier to get the ratios right I think. Also I was planning on topping each tart with a cascade of beautiful red raspberries, but have you seen the prices of berries in Sydney lately?! $8.99 a punnet would break the bank! If you are blessed and live in a land of plentiful berries I think raspberries would be really nice as a topping. 

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With Easter right around the corner these would be a pretty epic Easter dessert. I can picture them with cute little dark chocolate easter eggs on top, or oh my gosh marzipan carrots! How cute would little marzipan carrots be! I saw a photo on pinterest the other day of a baby bunny pushing a mini shopping cart of baby carrots. It was so cute I almost cried. I almost cried! Anyway back to the tarts at hand…

Coyo is a completely natural product with no preservatives, so I would suggest not filling the tart until the day you want to eat it. It will last up to 2 or 3 days, especially if you keep them in the freezer. But it will definitely be best on the first day. Start the crust the night before if you want them to be super easy to handle from being in the fridge. Have a great week everybody 🙂 

One Year Ago: Ottolenghi Orange Syrup Cake

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 Vegan Chocolate Coconut Tarts: 

For the base:

1 cup dried organic apricots (use dates if you don’t have organic apricots) soaked in water

2 tbsp chia seeds

1 cup walnuts

1/2 cup desiccated coconut

1/3 cup raw cacao

Crush the walnuts and chia seeds together briefly in a mortar and pestle. Drain and chop the apricots. Put everything in a blender and blend until a smooth dough forms. Line one tart tin, or 6-8 mini tart tins, with paper or plastic. Use your fingers to press the base along the bottom and up the sides, making sure the bottom is thick enough to be sturdy. Place in the freezer until you’re ready to freeze it (this will make it much easier to remove). 

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 For the Filling:

1 tub plain COYO or 750ml coconut yogurt

3-4 tbsp raw cacao, depending how chocolatey you want it

4 tbsp maple syrup (or honey) 

1 tsp cinnamon

Optional: raspberries or other fresh berries, to top

Blend all the ingredients together until smooth. Taste and adjust the cocoa or sweetener until you have the flavour you’re after. Fill the tart with the coconut mix and leave in the fridge to set before slicing. Top with the berries just before serving, to prevent them going soggy. 

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Caramelised Banana and Mango Coconut Tarts (using Coyo!)

Vegan, Sugar Free, Gluten Free 

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When I was little I had what you could call a “dairy addiction”. I ate a lot of dairy. A LOT of dairy. I had a daily addiction to ice cream, I used to buy cartons of plain milk at school and chug them, I just loved all forms of dairy. I remember once eating a litre of dark chocolate ice cream whilst watching Gilmore Girls with my friend. (It was glorious). 

But last year I discovered to my horror that I’m lactose intolerant! Weep with me 😥 It started with a month or two of going without any dairy to see if that was causing my stomach pains, and lets just say when I tried introducing milk again…it was messy. I’ve pretty much found a substitute for everything now except yogurt. Yogurt is my life, I can’t really live without it for any stretch of time. That’s why the discovery of coconut yogurt for me was a BIG DEAL. And this coconut yogurt is really good!

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 I don’t know if you’ve heard of Coyo, but it’s a delicious all natural product made out of pure coconut milk. They have fruit flavours, plain yogurt, and even ice cream which I can affirm is very creamy and lovely. Coconut is packed full of health benefits. It can aid in weight loss, indigestion, blood pressure, it boosts your metabolism and is wonderful for your skin. It’s high in fat, but this ‘saturated fat’ is not the terrible idea of saturated fat you have from pictures of beef lard and butter. The fat from coconuts is low in palmitic acid, which is the bad stuff in animal sources of saturated fat. While it does raise your bad cholesterol levels by a degree, it also raises your good cholesterol levels. 

Basically if you’re trying to decide between ice cream and coconut, coconut is the healthy option. It doesn’t deserve it’s reputation as a dangerous fat source. (Coconut oil on the other hand is a whole other kettle of fish and I personally don’t cook with high amounts of it). Anyway my point is, Coyo is a very healthy and creamy product. It has no added nasty’s so doesn’t last long in the fridge, but it tastes pure and sweetly of coconut and is a very nice alternative to yogurt. 

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 I’ve decided that this week should be coconut appreciation week. In honour of that I’m making coconut recipes all using Coyo to show you my favourite ways of eating it. (I will admit a lot of it was eaten from a spoon standing in front of the fridge). The caramelised banana and mango combination was inspired by this weeks beautiful clear weather. Goodbye Summer! There is a coconutty walnut base, creamy sweet banana slices and a topping of delicious mango flavoured Coyo sweetened with a little maple syrup. 

This was just the way I wanted to take these tarts this morning. You can be as creative as you like! Fill the bases with whatever flavour you choose and I bet fresh berries on top wouldn’t go astray. Make sure you keep these little babies in the fridge so that the bases keep strong. And always use a clean spoon when eating your Coyo! Because there are no added preservatives you have to be a teeny bit more careful. Hope you enjoy!

One Year Ago: Brownie and Fresh Berry Cheesecake

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 Coconut, Banana and Mango Tarts:

Base:

1 cup walnuts

1 cup sultanas or dates, soaked briefly in water

1/2 cup desiccated coconut

Drain the sultanas or dates well and blend everything together until it forms a loose dough. If you don’t have a strong blender, make sure you crush up the nuts and cut the fruit first. Line 8-10 small tart moulds with plastic wrap or paper and press in the dough on the bottom and up the sides (make sure the bottom is quite thick). Keep in the freezer until ready to fill, to make them easier to use. 

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For the filling:

1 banana, sliced into dimes

1 tablespoon coconut butter 

2 tsp raw sugar

1 tub mango coconut COYO

2-3 tablespoons maple syrup or agave syrup, depending how sweet you want it

Combine the coconut butter and sugar in a small pan. Once melted, add in the banana slices and fry until just caramelised on each side. Place 2-3 pieces in each tart. Blend the coconut yogurt and agave together well. Spoon over the banana pieces. Keep in the fridge until ready to eat. Enjoy! 

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Orange and Poppyseed Ricotta Cupcakes

Gluten Free and Refined Sugar Free

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 The orange and poppy seed party continues! I think with these cupcakes I’ve officially won the yellow award. I mean seriously. Has anyone in the room seen a yellower cupcake? If so, shh. These still win because they are in gold cupcake cases!!! So there. Party cupcakes! 

These mini cheesecakes were actually birthday cupcakes for my beautiful friend Anna, way back in November! Anna means so much to this blog. She was the first subscriber! She was always the one to encourage me, and to send me helpful messages when I put up a post with no photos, or sometimes no words. She helped me so much with the photography! The reason your eyes aren’t bleeding right now is because of her. Serious. 

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Anna has been a bestie of mine for years now so I knew for her birthday I wanted to make something she’d really like. I knew she loved ricotta, because she eats it almost every day. And I knew she liked honey, because she eats her ricotta every day with honey. And she liked poppy seeds too! So these cupcakes seemed like the perfect idea. 

I based the recipe on David Lebovitz’ ricotta and orange cake, switching the double cream for yogurt and the sugar for honey. And adding a butt-load of poppy seeds.

The result was sweet and zesty little cupcakes that were crunchy from the poppy seeds, and slightly tangy from the yogurt. Feel free to sub back in the cream for a richer version, and the sugar too. Honey worked surprisingly well as a substitute. I was worried the extra liquid would change the consistency! I used raw honey though, which was slightly crystallised. So hopefully that wasn’t the only reason.

IMG_7894 If ever you try one of my recipes and something doesn’t work, please let me know in the comments! Sometimes ingredients can react super differently depending on the oven or brand, so it’s good to know which ones can cause problems. Also I often write up the recipes in about ten minutes just before switching my computer off and running out the door, so mistakes are bound to be included every now and then.

These little cakes are super light and delicate, perfect for those recovering from the holiday season. They will inevitably deflate a little, as is the nature of ricotta cheesecakes. Just cool them down slowly and fill the muffin cups more than you normally would.
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Orange and Poppyseed Cheesecakes: Adapted from this recipe
1kg (2.2 pounds, 35 ounces) ricotta cheese (full fat)
60g (1/2 cup) natural yogurt
zest of 1 orange
5 eggs, at room temperature
130ml honey
80g (1 cup) poppyseeds
1 tbsp gluten free flour (you could try corn, almond or oat flour)
1 tsp vanilla extract
pinch of salt
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Preheat the oven to 180C (355F) and line 12 muffin holes with large papers. Mix the ricotta, yogurt and eggs together well. Mix in the zest, vanilla extract, flour, salt, honey and poppyseeds. Stir to completely combine. Pour even spoonfuls into the muffin cups to 3/4 full. Bake in the middle of the oven for 17-20 minutes, until risen and golden on top. Cool with the oven off and the door open before taking them out.
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Berry and Lychee Vanilla Yogurt Cake (gluten and sugar free)

Gluten free and Refined Sugar Free

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Have you ever had a bite of something, and the smell or taste struck a memory really powerfully in your brain that you’d forgotten you’d ever had? This happens to me always in the strangest of reminders. Whenever I smell diesel and marigolds at the same time, my body physically relocates to New Dehli. Suddenly I see hundreds of colourful bodies carrying overflowing baskets of bright orange flowers on their backs, in between moving cars and spindly rickshaws and heavy, docile cows decorated in cloth. The smell of burning oil and fragrant spices and pollution comes back in waves and I’m left blinking, remembering images I’d seen and forgotten years ago when I was just a child.

It happens whenever I smell melted cheese and corn thins. I can hear faintly Ocean Girl playing on TV, and I can smell the earth and coffee scent that perfumed my Dad’s old house. Meaningless memories of my sister and I eating makeshift pizzas using corn crackers as bases and watching re-runs of the Simpsons, come creeping back to me.

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The same thing happened to me when I recently was eating a tub of froyo (don’t judge me! I may be mildly lactose intolerant and I may have limited funds but I will never stop eating froyo on a weekly basis!) and I ate a bite of the lychee topping. Suddenly I remembered the first dessert I ate as a child, tinned lychees with vanilla ice cream. Always with the red spoon. Always on the kitchen floor or under the table. I hadn’t thought of that dessert in years but after that bite I couldn’t get it out of my head. Out of that bite this cake was born.
In the centre, lychees are blended up with natural Greek yogurt and topped with a strawberry, raspberry, maple syrup and vanilla bean paste compote, then frozen until just set. It is so delicious! Like a tropical flavour bomb. Each layer has its own unique texture and there are so many flavours that somehow come together in the most perfect of ways. 

If you can’t tolerate sugar then it might be hard to find lychees that aren’t in sweetened syrup unless you can get fresh ones. The best thing to do would be to probably replace the lychees with something like banana or mango, that is sweet enough fresh by itself.IMG_5739

The topping is probably the best part, with the tangy raspberries softened by the maple syrup and the burst of vanilla paste. I used an entire teaspoon here because I got too excited, but the flavour spreads out over the entire cake so I don’t think I was being too generous.

Although the flavour profile here is a real winner, you could take this cake idea in so many different ways! There were so many different elements of inspiration for me but I will leave a few links to other alternative healthy cheesecakes that I have ogled at in the past few weeks:

For the classic baked lemon cheesecake

For something pretty and girly

For a vegan berry cheesecake 

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Berry and Lychee Vanilla Yogurt Cake: Inspired from here :
Crust:

300g (2 cups) dried organic apricots, soaked (if not organic, replace with dates)

185g (1.5 cups) walnuts

20g (1 tbsp) chia seeds

30g (1 heaped tbsp) desiccated coconut

45g (1/4 cup) cocoa powder

For the middle:

350g (1 + 3/4 cup or 1 tin)seeded lychees (if using tinned, drained)

500g (1 pound) natural Greek yogurt

250g (2 cups) mixed strawberries and raspberries

15 ml (1 tbsp) maple syrup

1 tsp vanilla bean paste (or extract)

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 Soak the dried apricots for at least an hour before continuing. Note that normal dried apricots as opposed to organic are dried with sulphuric acid (the orange ones, not brown) and will be too sour. Replace with dates. In a blender blend all the ingredients for the crust. Line a 20cm pan with baking paper and press in the crust carefully with a spoon in an even base layer. Refrigerate until firm. 

For the middle, blend together the lychees and yogurt until combined. Pour over the chilled base. Refrigerate until slightly firm. Blend together the berries, maple syrup and vanilla and pour over the cake. Freeze overnight before serving. Remove from the freezer about half an hour before you want to eat it. 

To remove from the tin, place the tin in some warm water to loosen the sides before pushing out. Serve with fresh berries! 

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