Simply The Best Review and Raw Vanilla Raspberry Rose Cake Bites Recipe

My friend, Anna Victoria Rodgers of the blog Miss Eco Glam asked me to do a review on her E-book Simply the Best and I was happy to do so!   This is not just a recipe book, but a resource for healthy raw living. She covers everything from the basics to why one should consider being raw and even raw remedies and beauty recipes.  That is not even including the beautiful food you will find in this book.  Many simple recipes that anyone, even a newbie can make as well as recipes that an experienced raw foodist can appreciate.  

Also, she asked 22 raw chefs (myself included) to contribute recipes to her book to make it a melting pot of raw delicious goodness. These are people who have amazing recipes and know what they are doing when it comes to raw food.

 This is a raw food book that you need to add to your collection, trust me.  Also, I must mention that Anna is trying to get this book published in print form, but she needs help in funding.  If you would like, help her out on Go Fund Me HERE. This book is beautiful in E-book form, but I think it would be even more stunning in print!  Because I am one of those people who buys books just for the lovely pictures to sit and relax with on the couch in the evening and I would love to see this printed!

 I am also going to share with you one of the three recipes I contributed to her book, my Raw Vanilla Rose Cake Bites.  These are like little raw petit fours.  Sweet vanilla cake layers sandwiched together with raspberry jam and covered in dark chocolate.  Simply heavenly!

Raw Vanilla Raspberry Rose Cake Bites
Makes about 20


8 soft medjool dates, pitted (if not soft, soak them for 30 minutes in filtered water and drain well)

2 cups finely shredded dried coconut

1 cup raw almond flour

1/4 cup raw agave nectar

1/2 tsp sea salt

1 tsp almond extract
1 tsp pure vanilla extract
1 tsp rosewater

Raspberry filling:
1/2 cup fresh raspberries
1 medjool date, soaked and drained well
1 tsp pure vanilla extract

1/3 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw agave nectar
a pinch sea salt

For the cake, combine the dates, coconut, and almond flour in the food processor and process until well blended and the consistency of flour.  Add the agave nectar, sea salt, and extracts and process until smooth and starting to hold together when squeezed (if it doesn't add a little more agave nectar).  Turn out onto a foil lined sheet pan, and press into a 3/4 inch thick rectangle (rolling with a rolling pin to smooth). Place in the freezer until firm, about 30 minutes. 
Meanwhile, combine all the filling ingredients in the food processor and process until smooth.  Once the cake is firm, cut in half down the middle so you have 2 squares. spread a thin layer of the jam over 1 half, and top with the second.  Place back in the freezer for a couple hours until frozen.  Once firm, cut into 1 1/2 inch squares and place back in the freezer while you make the chocolate.
To make the chocolate, whisk together all ingredients until smooth.  Remove the cakes from the freezer, set the chocolate bowl next to them.  Dip each cake into the chocolate (letting the excess drain off, I set it on a fork while dipping to allow for that) and them placing it back onto the foil .  Once the cakes have all been dipped, place them in the freezer to harden (just about 3-5 minutes).  Enjoy!  Extras can be stored in the fridge.

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