Low Fat Raw Vegan Strawberry Cake

Ok. This isn’t really a cake. But is is low fat. And it is vegan. And it does contain strawberries. Lots of strawberries. Yum!

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Low-Fat Raw Vegan Strawberry Cake

1 c (heaping) dried dates, pitted

1 c (heaping) dried figs, stemmed

1 1/2 quarts (about 3 cups) sliced strawberries

1/2 lemon, juiced

1/4 c coconut/palm sugar (optional)

Prep dates by removing  pits, if needed. Prep figs by removing stems. Roughly chop both and place into a food processor. Add juice of half a lemon. Process until pasty. (Mix may begin to form a ball; that’s ok!) Remove date/fig mix from processor and press into a small cake, brownie or pie pan. (Two mini tart pans would probably work too.)

Prep strawberries by washing and stemming all of them. Slice about half of the strawberries into thin slices and place them in a bowl. Top the sliced berries with coconut sugar (or other sweetener), if using. Set aside and allow to macerate for at least 30 minutes. Place the remaining berries in a food processor and pulse until berries become a chunky paste. 

Place processed berries on top of date/fig mix in pan. Refrigerate while remaining berries are macerating – about 30 minutes. Remove from refrigerator and top with sliced berries. Return to refrigerator overnight for a more ‘cake’ like texture.

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Notes:

  • This dessert is surprisingly cake like after it sits overnight in the fridge. If you want to cut and serve as a cake, consider doubling the amount of dates/figs.
  • If adding fat is an option, process some shredded coconut or almonds/almond meal with the dates/figs. This will also make the base layer more cake like, and it will allow for cutting and removal of cake pieces from the pan.
  • For a more gel-like middle layer, add chia seeds to the processed berries.
  • My strawberries were very sour. (Strawberry season hasn’t hit my part of the country yet.) If yours are too, you may want to add sweetener to the processed berries as well. Remember, however, the sugar from the macerated berries on top will soak through to the processed layer as the cake sits.
  • For a sugar free cake, use a non-nutritive sweetener like stevia to macerate the berries.
  • If strawberries aren’t your thing, try a different berry or fruit. Blueberries naturally have an abundance of fruit pectin and will naturally gel on their own after they’re processed. If you make a blueberry cake, expect the middle layer to be much more gel-like than the strawberry cake. (Cherries would also make a delicious cake!)

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I love this recipe because it’s 80-10-10 friendly, and it fit nicely into my month of raw challenge. If you’re interested in incorporating more raw foods into your diet, join us for the Raw Fusion Challenge on Facebook. Everyone is welcome, regardless of your dietary choices, but the focus of the group is high-raw vegan.

Don’t miss out on the after-the-blog fun; follow Veggie V on Facebook, Twitter, and Pinterest!

Sharing the raw-vegan love…Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Raw Food Thursdays, Healthy Vegan Fridays, Wellness Weekends.

Raw Coconut Caramel Dippers & a Raw Foods DVD Contest

I’ve been obsessed with raw caramel dipping sauces lately. Seriously. Check out these awesome, easy recipes!

Raw Caramel Sauce

5 jumbo medjool dates (or 8 regular size fruits)

1-3 tsp vanilla extract (I use alcohol free)

splash water

Blend dates, water, and vanilla in a small, bullet style blender until smooth. Drizzle over or apples or other tart fruits.

Raw Caramel Sauce

5 jumbo medjool dates (or 8 regular sized fruits)

1-3 tsp vanilla extract (I use alcohol free)

1 TBSP raw cacao powder (or carob powder for a chocolate-free sauce)

splash water (start with 1 tbsp)

Add all ingredients to a bullet style blender cup and blend until smooth. Dip apple slices into caramel or drizzle over your favorite fruit, pancakes, toast, etc.

Raw Coconut Caramel Dippers

5 jumbo medjool dates (or 8 regular size fruits)

1-3 tsp vanilla extract (I use alcohol free)

1-2 TBSP shredded coconut (super fine shred works best)

splash water (about 1 TBSP)

Add all ingredients to bullet style blender cup and blend until incorporated. Coconut will not blend until smooth, but will blend enough to create an awesome dipping sauce for apples, banana skewers, strawberries, or even stuffed into whole, pitted dates.

Are you familiar with the works of Jennifer Cornbleet? I have two of her books and absolutely love them! Raw Food Made Easy for 1 or 2 People and Raw for Dessert: Easy Delights for Everyone are both amazing, and I have been drooling over Jennifer’s videos on her YouTube channel for months.  Guess what…Jennifer has a new DVD that’s releasing next month, but you can enter to win a free copy! She’s giving away one DVD each week, so even if you don’t win this week, you still have another chance 🙂 Enter to win today; I did!

Jennifer Cornbleet has just released an excellent new DVD that’s loaded with
tips and recipes to make eating well a breeze no matter how busy you are.
It’s full of time-saving techniques and dishes that taste great and will
keep your body energized.
Throughout the month of November, you can enter to win a copy for free! For
more information, and to enter to win, click here

Raw Pies & Parfaits

I shared a recipe a couple of weeks ago with you for Raw Dutch Apple Pie, and since then, I’ve been making apple pies, cherry pies, strawberry pie, banana cream pies…I can’t get enough raw pie!

My recent obsession with raw pie is a little odd considering I don’t like traditional pie (except pumpkin, but everything is better with pumpkin). It has something to do with the crust and sickeningly sweet filling.  But raw pie is different. All raw desserts are different to me. In a very, very good way.

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Basic Raw Pie/Parfait

10 medjool or other soft date, pitted

1/2 c dried, shredded or flaked unsweetened coconut – optional

1 c (heaping) filling

Process dates and coconut (if using) in a mini-chopper until crumbles form. Place about half of the mixture in the bottom of a small, deep dish and press to form a bottom ‘crust.’ (Use a shallow dish and bring crust up the side for a more traditional pie look.) Add filling and top with remaining crumbles. Eat right away, dehydrate, refrigerate or freeze pie.

Options:

Click here for the Apple Pie Filling recipe.

Cherry Pie Filling: Roughly chop/blend (pulse chop so mixture is part liquid/part chunks) about 2 heaping cups of pitted cherries.

Strawberry Pie Filling: Roughly chop/blend (pulse chop so mixture is part liquid/part chunks) about 1/2 pound strawberries.

Banana Cream Pie Filling: Blend one large banana until smooth. Add to pie. Slice one large banana and add to top of banana cream.

Make it 80-10-10 (high carb/low fat raw vegan): Don’t include the coconut and all of the combos are not only 80-10-10 approved, but they also follow food combing guidelines.

Make it a parfait! Turn your pie into a parfait: Instead of pressing the date crumbles into the bottom of a dish, sprinkle about 1/3 of the mix into the bottom of a deep, wide glass, add about 1/2 of the filling mixture, top with more crumble, add more filling, and top with more crumbles. If you’re making the banana cream, add a layer or two of sliced bananas, or top each cream layer with a layer of sliced bananas.

Two or three ingredient raw desserts. Eating simply at its finest!