Thursday, November 8, 2012
Tuesday, November 6, 2012
Ladiesfashionsense- Recipe Of The Day-Chocolate Coconut Cream Torte
Source: Vivalaraw.org
Bottom Layer Crust:
1 cup
raw almonds or pecans, soaked 2 hours, rinsed 1 cup fresh or dried
finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
Dash of cayenne
In a food processor with the S blade, mix until a crumb texture is reached. Set aside.
Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.
6-8 large firm strawberries, de-stemmed and sliced 1/8” thick
Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.
Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.
Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.
1/2 cup raw cacao powder
¼ tsp cinnamon
Dash of cayenne
In a food processor with the S blade, mix until a crumb texture is reached. Set aside.
Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.
6-8 large firm strawberries, de-stemmed and sliced 1/8” thick
Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.
Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.
Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.
Monday, November 5, 2012
Sunday, November 4, 2012
Ladiesfashionsense -Strawberry Cake Recipe
Ingredients :
1 box of white cake mix
Some fresh strawberry
4 tbsp of strawberry jam
3 tbsp of warm water
For vannila pudding :
400 ml milk
3 tbsp of custard powder
5 tablespoons of sugar
3 eggs
3 tablespoons of unsalted butter
1 tsp vanilla
1. Make the cake according to the direction on the cake box. Bake until golden brown and let it to cool.
2. Mix eggs with sugar, custard powder with milk. Mix together in a pot. Place over medium heat, mixing all the time and bring to a slow boil. Remove from heat, add in butter and vanilla.
2. Let the custard cool down and pour it over the cake. Let it cool down and decorate the top with fresh strawberry.
3. Warm the strawberry jam with 3 tbsp of water in the microwave for 1 minute and brush it over the strawberries.
4. Serve this cake cold.
Thursday, November 1, 2012
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