What a week already, lots of madness at work, sinus headaches, and I’m wondering where the weekend disappeared to so fast! Our family gathering Sunday was great, even if I spent the first part of the day slaving in the kitchen while the guys chilled.
Rough life, huh?
But the recipes I threw together were totally worth it! We had family visiting from Florida that I’ve never had a chance to prepare raw dishes for. I wanted to impress and grabbed Ani’s Raw Food Kitchen for recipes because all the recipes I’ve made from this book impress me, especially the desserts! The ingredients are a little pricey, but very worth it for special occasions. I went with the Deep Forest Chocolate Cake to bring for a dessert, it’s a decadent dark chocolate cake that consists of Brazil nuts, coconut, dates, and cacao powder for the cake and a very thick and chocolatey fudge icing that’s solid dates, olive oil, and cacao powder – a wining combo!
I also threw together a huge salad and made a batch of Ani’s Miso Gravy for the dressing to take.
My dinner plate wasn’t too loaded, a small serving of vegan pesto pasta and a mountain of salad.
But I was saving room for the cake and it looked gorgeous after being formed in a cake pan. And luckily made 16 servings, plenty to make sure everyone got a slice.
Like a lot of raw cakes, the texture was a little crumbly. But the flavor was amazing and got rave reviews from everyone at the party. The Florida family accused me of lying when I said there was no cream in the icing because it came out so thick, creamy, and rich.
One little slice was very filling, very chocolatey, while not being too sweet or sugary.
I love when family or friends responds positively to wonderful, plant based food!
that cake looks soooo good! I know what you mean about the semi crumbly situation that can happen with raw desserts but that cake looks perfect to me!