Caramel Banana Cream Dream Cake and Giveaway of Raw Food Made Fun, Easy & Beautiful
When Jonny Freesh asked me to be on his book tour for his new E-book, Raw Food Made Fun, Easy & Beautiful I was excited. How could I not be? I love his recipes, and I am always drooling over the deliciousness he is posting on his blog and Facebook pages. He uses some amazing exotic ingredients to create things that are both beautiful and tasty. I am always sort of jealous that I do not live in Bali where he does so I could have access to all sorts of fresh fruits and veggies year round.
Anyways, this book is filled with tons of delicious raw recipes, both sweet and savory, that everyone can appreciate. Even if you are new to raw food, you will find them inspiring and easy to follow. I made the Banana Caramel Cream Dream Cake, and it was yummalicious! Check it out:
Layers of vanilla scented banana cream, and sweet date caramel on top of a crunchy chocolate crust and topped off with bananas...so heavenly! This reminded me of some of my banana recipes, and that is one of the reasons I loved it! I had to make mine in a 6 inch pan though, because I don't have a 10 inch as the recipe specifies, but it still turned out pretty and I just ate the extra filling. Here is a photo of his 10 inch cake in case you are wondering what it looks like bigger:
So Jonny's other dessert recipes in his book are pretty amazing too! Here are a few pics:
Chocolate Chip Cheesecake
Strawberry Pineapple Dream Cake
Cinnamon Walnut Ice Cream with Lucuma Almond Butter Cookie Dough Bites
So, as part of the book tour, I am giving away two recipes of Jonny's Book Raw Food Made Fun, Easy & Beautiful! To enter the givaway, scroll to the very bottom of the page!
Here is the recipe for his amazing Cake too:
Caramel Banana Cream Dream Cake
Makes one 10 inch cake
Blender, Food Processor, 10” Diameter by 2.5” Height Spring Form Pan
2 cups Raw Almonds (soaked & dehydrated)
½ tsp Salt
½ cup Cacao Beans (Raw Cacao Nibs)
1 cup Raw Medjool Dates, pitted
¾ cup Flax Meal
2 tbsp Coconut Oil
1 tbsp Liquid Sweetener of Choice
1 ¾ cups Raw Cashews (soaked)
1 ½ cup Chopped Banana
½ cup Liquid Sweetener of Choice
A Pinch of Salt
1 cup Raw Coconut Oil
¼ cup Melted Cacao Butter
4 tsp Lecithin
2 tsp Lemon Juice
2 tsp Vanilla Extract
2 cup Dates soaked in 1 cup Filtered Water overnight (use water)
½ cup Raw Coconut Water
¾ cup Raw Coconut Oil
A Pinch of Salt
¾ tsp Cinnamon
1 ¼ tsp Lemon Juice
Seeds of 2 Vanilla Beans
Blitz almonds in food processor until they are a meal consistency. Blitz remaining crust ingredients until mix sticks between your fingers. Wipe down spring form pan with coconut oil and press crust in along the bottom and as high up the sides of pan as possible.
For the filling, blend all banana layer ingredients except coconut oil, cacao butter and lecithin until smooth and creamy. Add coconut oil, cacao butter and lecithin and blend until well incorporated. Set ¼ cup aside for swirling, pour rest of banana layer into crust. Let set partially in fridge for 2-3 hours.
Take ¼ cup of banana filling for swirling out of fridge 30 minutes before making caramel layer, you don't want it to be too solid for swirling.
Blend all caramel layer ingredients except coconut oil until smooth and creamy. Add coconut oil and blend until incorporated.
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