Raw Banana Coconut Cream Cake

This was my favourite dessert that we/Renee prepared at the workshop. It’s sweet, as most desserts tend to be. But it isn’t overly sweet. The tartness of the lime adds just enough sour flavour to counter the sweetness of the dates and the agave nectar.

When I made this cake at home, I was so happy with the outcome that I decided to share it with my family. However, I didn’t tell them that the dessert was raw/vegan. The cake had become so frozen that I wasn’t able to cut it. So we had to wait almost an hour after dinner before we were able to enjoy the dessert.

Their reaction? Everyone ate their cake without complaint and the dogs begged for the cake. My stepmother shared her last two bites, one for each dog (this is not unusual). My dad, brother, and I enjoyed our cake, but didn’t share. Everyone said thank you and we went about our night. All of the plates were clean. I think they liked it too!

Raw Banana Coconut Cream Cake

Recipe by RAW food chef Renee Shaidle

Ingredients

Crust

  • 1/2 cup walnuts nuts (the original recipe calls for macadamia nuts, I substituted walnuts to helps keep down the cost) – approximate cost $0.75
  • 1/2 cup cashews – approximate cost $1.50
  • 1/2 cup shredded dry coconut – approximate cost $0.75
  • 1 tablespoon coconut oil – approximate cost $0.10
  • 10 dates (or ⅓ cup raisins) – approximate cost $2.75
  • Pinch of sea salt – approximate cost $0.05

Banana layer

  • 3-4 bananas – approximate cost $1.50

Filling

  • 1 cup fresh coconut meat (or 1/2 cup coconut cream and 1/2 cup cashews) – approximate cost $2.00
  • 1 1/2 cups cashews – approximate cost $4.50
  • 1/4 cup coconut oil – approximate cost $0.75
  • 2 tablespoon agave nectar – approximate cost $0.50
  • 1 lime – juiced – approximate cost $0.50
  • 1/4 teaspoon sea salt – approximate cost $0.05
  • 1 teaspoon pure vanilla – approximate cost $0.50
  • 2 bananas, sliced – approximate cost $0.75

Method

  1. Prepare the crust
    1. Blend the macadamia nuts, cashews, coconut, coconut oil, and sea salt in a food processor until finely chopped.
    2. Add dates slowly to mixture until the crust becomes sticky (use more or less than recommended depending on your crust).
    3. Line a cake or pie pan with plastic wrap.
    4. Press crust mixture into an even layer in the pan.
    5. Place crust in freezer and chill for at least 10 minutes.
  2. Prepare the filling
    1. Blend the cashews and sea salt in a food processor until finely chopped.
    2. Add the remaining ingredients one at a time (coconut or coconut cream, coconut oil, agave nectar, lime juice, vanilla, and banana slices)
    3. Blend all ingredients until the mixture is smooth.
  3. Prepare the banana layer
    1. Slice the bananas into bite-sized pieces.
  4. Put it all together
    1. Take crust out of the freezer and place the bananas slices evenly on top of the crust.
    2. Pour the filling on top of bananas and spread into an even layer.
    3. Place assembled cake into the freezer for 3-4 hours to set.
    4. Remove from freezer.
    5. Decorate with coconut flakes.
    6. Serve immediately.


Makes about 9 servings (approximate cost: $1.88 per serving).

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Raw Apple Cobbler

I’m not one for sweets. Yet, you’ll notice that lately I’ve been writing more about desserts such as Raw Apple Crumble, and Raw Chocolate Truffles with Cashew Kream. I’m sure you’ve already noticed a theme: these desserts are raw. I usually skip desserts because they taste too sweet for my liking. Raw desserts, on the other hand, I enjoy. They use natural sweeteners such as honey or agave nectar. And I find that there’s more flexibility to tone down the sweetness than with traditional baked desserts where, if you cut down on sugar, you could potentially ruin the dish (e.g. a pastry doesn’t thicken).

This Raw Apple Cobbler is only slightly different from the Raw Apple Crumble. I really like the added apple sauce, which I find distributes the flavours well throughout the dish. Whereas, with the apple crisp, the apple filling and the crust are distinct.

apple cobbler

As I mentioned in my post about Raw seaweed wraps with vegetables and herbs, B isn’t fond of raw foods, so I heated his portion in the microwave to soften the apples a bit. While he still prefers a traditional baked apple cobbler, heating this dish allowed him to enjoy it as well.

Raw Apple Cobbler

Adapted from Loving it Raw

Ingredients

Filling

  • 6 medium Macintosh or Cortland apples (or any other type of apple that you prefer) – approximate cost $2.50
  • 1/2 cup raisins soaked for at least two hours – approximate cost $0.50
  • 1 teaspoon ground cinnamon – approximate cost $0.10
  • 1 lemon cut into slices – approximate cost $0.75
  • 1/2 teaspoon vanilla (optional) – approximate cost $0.10
  • 1 tablespoon agave nectar (or honey) – approximate cost $0.50

Crust

  • 1 1/2 cups walnuts – approximate cost $1.50
  • 1/2 cup almonds – approximate cost $1.00
  • 1 tablespoon coconut oil – approximate cost $0.25
  • 1 tablespoon agave nectar (or honey) – approximate cost $0.50
  • 3/4 cup (approximately 9-10) medjool dates, soaked and pitted – approximate cost $1.50

apple cobbler

Method

  1. Soak raisins and medjool dates in separate bowls for at least two hours. (I tend to start soaking in the morning and prepare the dish when I get home in the evening.)
  2. Prepare the crust.
    1. Combine walnuts and almonds in a food processor and process until the nuts are finely chopped.
    2. Add coconut oil and medjool dates (ensure they are pitted) and process until the mixture starts to become sticky and is well blended.
    3. Press the mixture into a 9×13 baking dish and drizzle with agave nectar (or honey).
    4. Place crust in the fridge to harden while you prepare the filling.
  3. Prepare the filling.
    1. Core all of the apples and set three aside.
    2. Slice 3 apples in the food processor and place in a large mixing bowl.
    3. Squeeze half of the lemon, covering as many of the apples as possible with the juice.
      Note: Add the lemon juice before any other ingredients to prevent the apples from turning brown.
    1. Sprinkle apples with ½ a teaspoon of cinnamon and raisins.
    2. Drizzle with 1 tablespoon of agave nectar (or honey).
    3. Toss the apple mixture until it is well coated and set aside.
    4. Add remaining 3 apples, ½ teaspoon of vanilla, and ½ teaspoon of cinnamon to the food processor and process until mixture becomes a sauce.
  1. Put the cobbler together.
    1. Pour the apple slices on top of the crust. Move the slices as needed to create a mostly even layer.
    2. Pour the apple sauce mixture over top of the apple slices.

Serve immediately or put in the fridge and save for later. I find it tastes best when served at room temperature

Makes about 8 servings (approximate cost: $1.15 per serving).

The Dessert: Pumpkin Pie with Pecan Crust

Pumpkin pie is one of my favourites. It rivals my grandmother’s apple pie and nana’s lemon-meringue pie. I think I generally enjoy these pies because they’re not very sweet.Because Thanksgiving is a special occasion, it requires that I prepare a dessert. This is an infrequent task on my part. I usually don’t want sweets and am reluctant to make a pastry. It never seems to turn out quite right. I’m sure I’d get better with practice, or if I followed the directions a bit more closely. Or, I can opt for a recipe, such as the one I found on Oh She Glows, which omits the pastry altogether and uses a pecan-based crust.

I liked this pie and crust recipe because it was flexible. It allowed me to substitute ingredients I had on hand instead of buying something I would use just this once (e.g. honey instead of brown rice syrup). On top of that, it’s very easy to put together because both the crust and the filling are prepared in the food processor.

B and I enjoyed the pie so much that we ended up eating it for breakfast the next day.

Pumpkin Pie with Pecan Crust

Adapted from Oh She Glows (Note: The original recipe is vegan. This recipe is not.)

Ingredients

For the crust

  • 1 cup oats – approximate cost $0.75
  • 2 cups raw pecans – approximate cost $4.00
  • 2 tablespoon sugar – approximate cost $0.10
  • 3 tablespoon ground flax – approximate cost $0.25
  • 2 teaspoons ground cinnamon – approximate cost $0.15
  • 1/2 teaspoon ground ginger – approximate cost $0.75
  • 1 teaspoon nutmeg – approximate cost $0.75
  • 1/2 teaspoon ground cloves – approximate cost $0.75
  • 1/2 teaspoon salt – approximate cost $0.05
  • 1/4 cup honey – approximate cost $1.00
  • 2 tablespoons coconut oil – approximate cost $0.75

For the filling

  • 1 large can of puréed pure pumpkin – approximate cost $1.75
  • 1/2 cup brown sugar – approximate cost $0.75
  • 1/4 cup coconut cream – approximate cost $0.75
  • 2 tablespoon coconut oil – approximate cost $0.75
  • 1/4 cup pure maple syrup – approximate cost $0.75
  • 3 tablespoons cornstarch – approximate cost $0.75
  • 1 teaspoon vanilla – approximate cost $0.75
  • 2 teaspoons cinnamon – approximate cost $0.75
  • 1/2 teaspoon ground ginger – approximate cost $0.75
  • 1 teaspoon nutmeg – approximate cost $0.75
  • 1/2 teaspoon ground cloves – approximate cost $0.75

Method

  1. Preheat over to 350 degrees Fahrenheit.
  2. Prepare the crust.
    1. Place the oats in the food processor and process until they become a powder/flour.
    2. Add the pecans, sugar, flax, cinnamon, ginger, nutmeg, cloves, and salt and process until the pecans are chopped into fine pieces.
    3. Add the honey and the coconut oil. Process until the entire mixture is sticky and begins to form a ball.
    4. Divide mixture into two and press firmly into two 10 inch pie baking pans.
    5. Bake crust for about 10 minutes.
  3. Prepare the filling.
    1. Combine the pumpkin, brown sugar, coconut cream, coconut oil, maple syrup, cornstarch, vanilla, cinnamon, ginger, nutmeg, and cloves in the food processor and process until the mixture is smooth.
  4. Putting it together.
    1. Divide the filling into half and pour the mixture over the prepared crusts.
    2. Bake for 30-45 minutes (the top should start to brown slightly).

The original recipe suggests refrigerating the pie for at least 3 hours. We enjoyed the pie fresh out of the oven topped with whipped cream and it was fantastic. It was also great when served cold the next day.

Makes 2 pies, about 16 slices (approximate cost: $1.16 per slice).

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