These sweet little cakes are full blown TREAT. YO. SELF. territory. They take a bit of time, the ingredients are decidedly luxe, they’re individual, there’s a fresh coconut and some dehydrating involved (although I’m super-confident that you could bake the batter in an oven at low temperature)… You have to dredge up the will and gumption to make raw food, high-vibe magic happen here. It was my birthday this week and dang if I wasn’t gonna make something delicious that made me feel so good. Also, tea + cake is one of my most loved breakfast combinations ever, so there’s that to consider.

We had a cozy weekend in the city to celebrate another year of being right here with lots of tasty eats + drinks. February tends to be kind of blah across the board, but there have been glimmers and sparks of great things to come to keep our lives a little more vibrant. I’m excited for it all, big and little.

And these cakes! I’m generally crushing on individual desserts at all times, so I went in that direction here. I enjoyed an earl grey and chocolate milkshake as part of a dessert trio at a tiny restaurant a long time ago that has sadly closed its doors since. The combination certainly latched itself onto my memory. I just had to find a most fitting dessert and well, here we are. My morning beverage of choice all fancied up with plenty of chocolate. Good life.

The cake portion is comprised of walnuts, very fine almond meal, maple syrup, vanilla + raw cacao. I dehydrated the cake (in my incredibly budget, entry-level dehydrator from the local hardware store) and was so pleased with the results. Exactly like a rich and dense brownie and heavy with deep chocolate flavour. I imagine the cake could be made in the oven as well. Put the temperature as low as you can and keep an eye on it to see how quickly it dries out. The mousse is all cashews and fresh coconut meat with strong earl grey tea, vanilla, more cacao and extra virgin coconut oil. It was my first time working with a fresh, young coconut so I was rather anxious to lay a knife into the thing and go wild. When I pried its natural lid off, I saw some pretty pink flesh inside and freaked out a bit. A little googling revealed that the pigmentation was a sign of extreme young-ness in the fruit (and good luck apparently!). All sighs of relief and lots of tasty, mega-hydrating coconut water to drink. The mousse turned out so rich and airy with subtle citrus + floral notes from the tea.

In terms of serving it up: I don’t need to tell you that cake + ice cream is a birthday staple, so there’s that. I also put a little bit of nature’s sprinkles on top in the form of pomegranate seeds. They served as a wonderfully tart respite from all of the heavy richness going on. While they’re still somewhat plentiful, I would highly recommend it.

Partyin’ down over here and all of my big hugs, friends :)

raw chocolate cake + earl grey chocolate mousse
barely adapted from Sarma Melngailis’s recipe in Living Raw Food
serves: 4 – 6, depending on how you cut the cake
notes: I sifted the almond flour to get it super fine. This is really important in terms of the cake’s texture. I would recommend purchasing a finer ground almond meal/flour if it’s available. Also, here’s a video (link) to help you with cracking open a young coconut! I would recommend NOT using a super-cherished knife for this, just go for a sharp one with some good heft, an old beater of sorts.

raw chocolate cake:
1 cup raw walnut pieces, soaked 2 hours or longer + strained
3/4 cup maple syrup
1/2 cup filtered water
1 tsp vanilla extract
1 cup raw cacao powder (or cocoa powder is fine too), sifted
1.5 cups very fine almond flour
1/2 tsp fine sea salt

earl grey chocolate mousse:
1 1/4 cups raw cashews, soaked 2 hours or more
1/4-1/3 cup young coconut meat (this is what I yielded from 1 coconut)
2 tbsp raw cacao powder (or cocoa powder)
1.5 tsp vanilla extract
pinch of fine sea salt
1/2 cup maple syrup
heaped 3/4 cup strong-brewed earl grey tea (or water!)
3/4 cup liquid extra virgin coconut oil

chocolate sauce/shell:
1.5 tbsp melted extra virgin coconut oil
2 tbsp maple syrup
2 tbsp raw cacao powder
splash of vanilla extract

for serving:
pomegranate seeds/other fruit of choice
vanilla ice cream of choice (I like Luna & Larry’s Coconut Bliss)

Make the cake: combine the soaked walnuts, maple syrup, water and vanilla extract in the pitcher of a blender. Gradually bring the blender speed to high and blend until walnuts are fully liquified/incorporated into the liquid. Set aside. In a large bowl, stir together the sifted cacao powder, fine almond flour and sea salt. Add the maple and walnut mixture to the bowl. Stir with a spatula until fully combined. Spread the batter onto a parchment lined dehydrator tray (an offset spatula is very helpful here). It should be about 1/2 inch thickness. Smooth out the top as much as you can.

Dehydrate the cake at 115 degrees F for around 24 hours. You want the cake to be firm and dry on the top. The parchment should peel away with little effort. Wrap the cake in cling film and set aside in the refrigerator  until ready to use. I had mine wrapped and stowed away for 2 whole days and it was fine.

Make the mousse: combine the cashews, coconut meat, cacao powder, vanilla extract, sea salt, maple syrup and earl grey tea in the pitcher of a blender. Gradually bring the speed of the blender to high. Blend until cashews are thoroughly puréed and the mix is homogenous. With the motor of the blender on low, remove the lid and slowly pour in the melted coconut oil. This step emulsifies the filling like a salad dressing and evenly distributes the oil. Once you’ve poured it all in and the mix is homogenous, turn the blender off and scrape the mousse into a medium bowl. Cover the bowl with saran, pressing it onto the top to prevent a skin from forming. Refrigerate for at least 4 hours.

Assemble: cut  12 rounds out of the sheet of cake. I used a 1.5 inch round cookie cutter, but you could also just cut out some squares with a sharp knife. Line a small baking sheet with parchment and place 4 of the rounds onto the sheet with a bit of space around each. Spoon a fat dollop of the chocolate mousse on top of each round. Place the sheet pan in the freezer for 10 minutes. Remove the sheet pan and place another cake round and dollop of mousse on each. Place the tray in the freezer for another 10 minutes, remove it and place the final cake round on each mini cake. Store cakes in the freezer, covered in cling film, until ready to serve.

Make the chocolate sauce: whisk together all of the ingredients right before service.

To serve: put one of the cakes on each plate. Top with a spoonful of chocolate sauce, pomegranate seeds + serve a scoop of ice cream on the side.

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It felt like it had been a while, so I made you a salad. With fragrant za’atar roasted carrots, curly + gorgeous frisée, blood orange dressing, avocado and some raw and vegan cashew labneh on the side. Yes! That delightfully thick middle eastern yogurt-cheese that brings the dreaminess to every food it touches–all plant based and vibed out for your enjoyment. I’m so excited to share this one with you.

I know last week I was talking about baking on a Saturday night like the old lady I can sometimes be, but please rest assured that I am somewhat versed in the ways of wildin’ out. When the lovely Elenore from Earthsprout emailed me and a bunch of wonderful bloggers about a week-long party put on by her and Sarah of My New Roots, all centered on fermented foods, I started to think about the possibilities for some outright uninhibited adventures in my kitchen.

As a practice, fermentation is a fun thing to acquaint your vegetables, nuts, beans etc with. It brings a whole new dimension of flavour and as a bonus: it’s rather empowering to do it all yourself/witness nature just doing its thing. Kimchi, vinegar, soy sauce, miso, wine, beer, kombucha, tempeh, sauerkraut, sourdough bread, yogurt… all of those tasty things are crawling with make-your-belly-happy bacteria. If you want to read a little more about fermented goodies for your health, check out Elenore and Sarah‘s posts. It’s time to populate the gut!

I’ve made kimchi, sourdough and sauerkraut a bunch of times (nerd alert! I even gave a sauerkraut making demo to a bunch of students at the culinary school I attended with one of those wrap-around-the-head-mics), but I wanted to try something a bit different. I love having a batch of cashew cream on hand for savoury applications. I started thinking about making it into yogurt… and then making the homemade cashew yogurt into labneh–that amazing drained yogurt that is so thick, tart and perfect in the corner of a mezze plate.

So I tried a batch with foggy expectations and was so excited when it turned out on the first go. I let the cashew cream come alive in a warm place for a full 36 hours for the yogurt stage. It got properly sour, so I set to work on draining it for the labneh treatment. The results were so thick and creamy, the rich taste of cashews coming through in a pleasant and fatty way, all punctuated by a big squeeze of lemon juice. Rather indulgent.

The rest of this winter salad is a breeze to scheme up. I roasted some pretty heirloom carrots in za’atar, that pungent, sharp and warm middle eastern spice blend (although it is based in the cultivation of dried and powdered za’atar bushes that grow wild in mountainous regions of the middle east), tossed them with some frisée for a whisper of bitterness, and a light blood orange and olive oil dressing, Some creamy avocado and a scoop of the cashew labneh complete the plate. This salad = pure wildin’ out. Go crazy with it, friends :)

za’atar roasted carrot salad with frisée, blood orange dressing + vegan cashew labneh
serves: 4
notes: If you can’t be bothered to make some cashew-based labneh at home (takes 2-3 full days), feel free to drain 1 cup of your favourite plain yogurt (goat, coconut, sheep, soy, cow etc) overnight with the juice of half a lemon and a sprinkle of salt (don’t stir it up!). A nice spoonful of Greek-style yogurt or Icelandic skyr would be great too.

labneh:
1 cup raw cashews, soaked for 4 hours
scant 1/2 cup water
pinch of sea salt
juice of 1/2 a lemon

salad:
1 lb carrots, washed + trimmed
2 tsp za’atar
1/4 cup olive oil, divided
1 head of frisée, cored, trimmed and cut into bite size pieces
juice of 1 blood orange
1 ripe avocado
salt + pepper

Start by making the cashew yogurt: combine the cashews and water in the pitcher of a blender. Blend on high for a few minutes, scraping the sides down here and there. Purée the cashews and scant 1/2 cup of water until a smooth paste forms.

Scrape the cashew cream into a sterilized jar. Cover the jar with a couple layers of cheese cloth and secure it at the top with a rubber band. Set the jar in a warm spot (not too warm) for 24-36 hours or until the mix has started to sour. I put my jar in the boiler room of the house and it was ready almost two days later. Check it every 5-8 hours if you can. There should be some separation happening in the jar. If you see any mold on the surface, throw it out and start again.

Make the yogurt into labneh: Place a fine mesh strainer over a large bowl. Line the strainer with a paper towel or coffee filter. Scrape the cashew yogurt into the paper towel lined strainer. Squeeze the lemon over top and sprinkle with a bit of sea salt. Don’t stir it in! Cover the bowl and strainer with plastic wrap and place in the fridge overnight. The resulting labneh should be quite thick and it should have indentations from the paper towel. It is now ready to eat.

Preheat the oven to 400 degrees F.

Cut the carrots into 2-3 inch lenths, then cut those lengths into halves or quarters–depending on the thickness of your carrots. Toss the carrot batons with 1 tbsp of the olive oil, the za-atar, salt and pepper. Arrange them on a large baking sheet and roast for 20-25 minutes. They should be lightly browned and tender. Remove from the oven and allow them to cool.

While the carrots are roasting and cooling, trim up the frisée and place it in a large bowl. Peel and pit the avocado, cut it into quarters and set aside.

Add the roasted carrots to the frisée. Squeeze the blood orange over top and add the remaining extra virgin olive oil to the salad. Season the salad with salt and pepper to taste and toss it all together. Divide the salad among 4 plates. Add a quarter of the avocado and a dollop of labneh to each plate. Drizzle a bit of olive oil on top of the labneh and give it a finishing sprinkle of za’atar if you like.

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I don’t usually aim for a fancy to-do on the big day. Several years have seen a snow storm on the exact day or right around it anyway, ruining much anticipated childhood birthday parties (and much anticipated birthday cakes for that matter). A good meal, time spent with people I like and some sort of treat with a candle in it makes me pretty happy. And so my adult birthday celebrations have gone, fairly quiet with minimal fanfare. Generally some cozy brunch is involved too. There’s a certain warmth and intimacy to that kind of celebrating, just a little elevation above the norm. I find life is pretty amazing on any given day, so I’m grateful for every little bit within and around the ordinary.

And in the vein of being grateful, I’m bringing you a recipe inspired by the best raw dessert cookbook ever. Cafe Gratitude’s book is my go-to for healthy and mind-blowing desserts. I’ve made countless variations of their treats to rave reviews and total bedazzlement every time. Everything is gluten, sugar, refined flour and animal product free and so, so luxurious. I will offer a little tidbit straight up: this cake isn’t cheap to make. About 5 cups of raw nuts total, virgin coconut oil, dried sour cherries, raw cacao, lots of vanilla… I know, I know. Considering the occasion, I opted to wallow in a bit of abundance.

Thinking about this cake as an investment in your health wouldn’t be too much of a stretch though. It’s a much more wholesome alternative to traditional cheesecake. Rich in healthy fat, protein from the nuts, natural sweeteners, plenty of fruit (fresh and dried) and some antioxidant action. Instead of feeling lethargic, you can relish in the surprising amount of energy and clarity you feel post-dessert. That is truly something to celebrate.

raw chocolate cherry mousse cake
serves: makes one 8.5-9 inch round cake
special equipment: a 8.5-9 inch spring form pan, food processor and a blender (you might be able to do the filling in the food processor too)
notes:  I think the cashews could get pulverized enough in a food processor. I haven’t tried it, but it seems likely. Omit the diced beet if you’re using the processor for the filling though (it’s mostly for colour anyway).

crust:
2.5 cups raw almonds
1/4 cup raw cacao powder
1/4 tsp fine sea salt
1/3 cup dried sour cherries
8-10 pitted medjool dates
1 tsp vanilla extract
1 tbsp extra virgin coconut oil

mousse:
2.5 cups raw cashews, soaked overnight
1 2/3 cups almond milk
1/2 cup + 2 tbsp extra virgin coconut oil, warmed to liquid
1/2 cup raw honey (or maple syrup or agave nectar etc.)
juice of 1 lemon
2 tbsp vanilla extract
1/4 tsp fine sea salt
1/2 cup frozen pitted cherries, thawed
1 small beet, scrubbed and small diced

Lay overlapping sheets of plastic wrap inside the ring of a spring form pan. Place the bottom disc on top of the wrap and snap the ring into place. Set aside.

Make the crust: place the almonds in the bowl of the food processor. Flip machine to high to break the nuts a bit. Stop the machine. Add the cacao powder, salt, sour cherries, dates, vanilla and coconut oil. Pulse the mixture a bit to begin the mixing. Flip the machine to high until the almond pieces look quite small and the dried fruit is evenly chopped up/distributed throughout the mix. Stop the machine and pinch some of the mixture together with your fingers. If it holds, you’re set.

Dump the crust mix into the prepared spring form pan. Spread it around evenly and start applying pressure to firm it into the pan. I use the bottom of a measuring cup to make the crust a bit smoother. Set aside.

Make the filling: Combine the cashews, almond milk, coconut oil, honey (or maple syrup), lemon juice and salt. Bring blender to high slowly. Blend the mixture on high until smooth and liquified. Pour all but 2 cups of the mixture into the prepared spring form pan. To the remaining filling, add the pitted cherries and diced beet. Blend on high until smooth. Pour remaining mixture quickly and confidently into the centre of the cake. Then, with about 1 cup of filling left, start to lightly drizzle the hot pink filling around, creating a marble effect within the cake.

Cover the cake with plastic wrap (it will be quite liquid at this point) and gently slide it into the freezer. Let it firm up for about 2 hours. Transfer to the fridge once solid so that it’s ready to serve whenever the craving strikes.

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The batter is crazy stiff and looks kind of weird because of the chia gel, but once you lay it into the hot pan with some coconut oil, it starts to smell awfully familiar in the kitchen. These are like thin, little carrot muffins with a bit of an orange aroma and slightly crisped edges. Slather some tangy, lime-y and rich cashew cream on there with a drizzle of maple syrup and you get full-on breakfast indulgence not unlike the ubiquitous cake slice of choice. I wouldn’t say that cashew cream is low fat by any stretch, but it’s reasonable to say that it’s a more nutritionally virtuous option than sugared up cream cheese icing.

In general, I’m pretty crazy for breakfast. It’s easily my favourite meal and one that I never, ever skip. There’s a whole ritual with the tea and that first piece of fruit and the effort to make the meal balanced in the early hours. Everyone has their routines and preferences. When you work as a server or cook for a brunch shift at any restaurant, you see and experience this so strongly: the infinite styles of eggs, sweet or savory dishes, sauces on top or on the side, ketchup on everything!, light or dark toasted white, wheat or rye bread, just toast and butter!, fruit, potatoes, milk, cream and sugar, smoked fish, preserves, yogurt and granola, sausage or bacon?, salads, beans and rice, scones, croissants, doughnuts, indulgence!, but then.. sensibility! It’s very individual and all of the personality and life tied up in it is pretty interesting to me. I feel like I’m learning something about the person as I listen to their precise order. If someone makes these pancakes for your breakfast, you yourself will learn that a) they are the coolest person ever and b) they probably really like you. Another reason to not skip breakfast, am I right?

carrot cake pancakes with tangy lime cashew cream
serves: 4
special equipment: a blender or food processor
notes: Grate the carrots on the fine side of the grater for a more refined textured pancake. Oh, and if you don’t have cashews, you can always make almond cream!

cashew cream:
1 cup raw cashews soaked for at least 4 hours
scant 1/2 cup water
juice from 1 lime
1/2 tsp vanilla extract
1 tbsp maple syrup

pancakes:
2 tbsp ground chia seeds
1/4 cup + 2 tbsp water
3/4 cup non-dairy milk
1.5 tsp apple cider vinegar
3/4 cup whole spelt flour
1/2 cup white spelt flour
zest of 1 orange (or clementine is delicious)
1 tbsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt
2 tbsp maple syrup + more for serving
1 tbsp melted coconut oil + more for cooking pancakes
2 cups finely grated, loosely packed carrots
handful of toasted walnuts, chopped

Make the cashew cream: Combine the cashews, water, lime juice, vanilla and lime juice in a blender or food processor and blend/process on high until smooth. Scrape cream into a container and refrigerate until ready to serve (it will firm up a bit).

Stir the ground chia seeds and 1/4 cup + 2 tbsp water together until combined. Set aside for 5 minutes or until the mixture gels.

Stir the apple cider vinegar into the non-dairy milk and allow it to curdle for a few minutes.

Make the pancakes: Combine the whole spelt flour, white spelt flour, orange zest, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together. Form a well in the middle of the flour mixture. Add the maple syrup, coconut oil, chia gel and curdled milk mixture. Stir until just combined. Fold in grated carrots gently.

Cook pancakes: Heat a large saute pan to medium-low. Pour in about a tablespoon of coconut oil to get started. Once it’s heated up, place 1/4 cup portions of batter into the pan (not too many at a time!). Cook until bubbles start appearing on the surface and bottom edge looks slightly browned. Flip it over and repeat cooking process. Repeat with remaining batter, keeping cooked pancakes warm in a foil covered plate or in a low oven on a parchment lined sheet.

Serve hot with cashew cream, maple syrup and chopped walnuts.

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