I’ll be honest with you, for years now I’ve been turning my back at the raw foods movement because I thought it was a bit extreme…that and I love coffee and popcorn, and oatmeal, and, well, you understand. But in the last few weeks I’ve been a little raw-curious.
Maybe it’s because of the humidity and the very thought of turning on my oven makes me sweat.
Maybe it’s because I have wonderful, fresh, local produce at my fingertips.
Or maybe, just maybe, it’s because of Raw Food author, Ani Phyo’s moist-delicious cake recipe that goes something like this…
Toss your chosen nuts and salt into a food processor until coarsely chopped. Add the dates and vanilla and mix until it well combined. Remove the mixture and form into a cake-like shape. And if you want to get fancy, I suppose you can put it into a cake pan.
Now for a few tips:
Medjool dates are recommended for this recipe because of their high moisture content. If your dates are dry (and trust me I’ve had a few dry dates, arr, arr) just soak them in water for 10-20 minutes
If your mixture is too dry blend in a few more dates, a tiny bit of water, or a natural sweetener like honey or agave
If you have a Vitamix, use it! I blended the entire recipe in my Vitamix …it was a piece of cake!
If you want chocolate cake add 2/3 cup cacao, carob, or dark cocoa powder
If you want to make 1/2, 1/3, or 1/4 of the recipe, be my guest
If you want to make the entire cake and you have leftovers, it freezes like a champ!
If you’re looking for ways to replace glycogen after a tough workout this recipe is a natural choice
If you want brownies, form the batter into a rectangle (Ha!)
If you want frosting pick up a copy of one of Ani Phyo’s books for some really amazing recipes
This recipe kind of reminds me of the homemade Larabars Ali and I made a few weeks ago. And it really reminds me of Katie’s raw chocolate cake recipe that Evan has been talking about (a lot! ;-)) lately.