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Raw cake in gradient

Raw cake in gradient

The preparation of such a cake is extremely simple, fast and accessible to anyone!

Ingredients for the white top is mixed well in a blender, until a crumbly paste is obtained, which is placed by hand or spoon in a form greased with a little palm oil. I used a silicone mold for that it's easier. Let cool for 5 minutes, until hardened. This will be the first countertop.

In the meantime, we move on to the preparation of the white cream: all the ingredients are mixed in a blender, until a fine, fine cream is obtained. Caution: first mix the cashews with water (the water should lightly cover the cashews - if you have time, it would be good to hydrate them beforehand), and only then add the other ingredients for. cream.

After the white countertop has cooled, remove the form from the refrigerator, pour the white cream, then let it cool again (even freezer - 5 min.)

The next step is to prepare the pink cream: mix the fruit well with the rest of the ingredients, until you get a fine cream again. It is poured back into the form, over the previous cream. Put it back in the freezer, during which time the final worktop is prepared.

Use the blender again for mixing the ingredients..we obtain again a crumbly top, which will be poured with a spoon over the pink cream, then level, lightly pressing the top, to gain firmness.

Leave in the freezer for 2 hours, then turn over on a plate, decorate, and after 20 min. at room temperature it can be served.

Enjoy!



White chocolate and orange cream raw cake recipe

1. Chocolate countertop. Hydrate for 8 hours in spring water, peeled almonds. We wash and grind them very finely. Melt the cocoa butter, in a dehydrator (or in a bain-marie), at 40 degrees Celsius. Add the rest of the ingredients and mix them in the robot with an S-blade until completely homogenous. Pour into a cooking ring and let cool until the orange layer is ready.

2. Layer orange slices. Peel the oranges and cut them into thin slices. Cut each slice into 4 and assemble the orange pieces on the countertop, trying to cover it as completely as possible.

3. Orange cream. Hydrate for 4 hours in spring water, cashew nuts. We wash it and grind it very finely. Melt the cocoa butter, in a dehydrator (or in a bain-marie), at 40 degrees Celsius. Mix cashew nuts with orange juice, agave syrup, vanilla and salt in the robot with S-blade, until you get a very fine cream, whipped cream consistency. Add the cocoa butter and mix well. Pour the cream over the orange layer and leave in the freezer for at least 1 hour.
We decorate as we please.


The sink that promises

Granite may no longer be the number one choice in kitchen design trends for kitchen countertops, but granite sinks remain the perfect option, not being an outdated choice, as it would seem at first glance. These sinks are composed of a carefully made mixture of natural stone and resin to withstand continuous use, and the result is absolutely fabulous.

Kitchen sinks made of granite are incredibly durable and without a doubt for many, the indispensable element in the kitchen. These sinks exist on the market in a variety of shapes, sizes, colors and matte finishes to give personality to your dream kitchen.

In the following, there are some considerations that could help you decide that it is time to make a change and choose a granite kitchen sink.

We must keep in mind a very important aspect when we talk about installing a granite kitchen sink. It is hard. Give him the support he needs. Granite sinks cannot be "hung" on the countertop, like a conventional stainless steel sink. It is preferable to call a specialist to help you safely install the sink.

It is unique and unmatched. A granite kitchen sink, because it is made of natural stone, has a uniqueness and individuality that cannot be replicated. First of all, not everyone has a granite sink. But more than that, no two tiles or blocks are identical. Your sink will be literally unique.

The right countertop and sink. If you also opted for granite countertops, you can install a granite kitchen sink made of the same type of granite as the countertop. The result is a perfect visual appearance throughout the kitchen. Of course, insofar as you prefer this type of unitary decor. Natural granite complements many design styles. A granite kitchen sink completes various kitchen styles. Thus, the granite sink is compatible with both casual and formal style and fits beautifully with various colors and materials of furniture.

There are many online stores that sell granite sinks. They specialize in all types of household and kitchen products, including sinks, faucets and a number of other items. Everything becomes easier the more we think about the advantages that online orders bring. First of all, you have at your disposal a wide range of products that, if you chose to see them in physical stores, would be almost impossible. Everything is under your eyes on the internet. Second, the costs could be lower, you would exclude shipping costs, because many online merchants do not charge shipping fees. You save time and money, invest in sustainable products and benefit from fast and quality services.

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Raw vegan chocolate cake with berries

For this cake I used a shape with a diameter of 22 cm & # 8211 approx. 12 slices, approx. 1700 gr.

130 gr raw almonds (hydrated or not)
30 gr coconut flakes
1 tablespoon cocoa
170 gr dates
1 tablespoon melted cocoa butter
1-2 tablespoons of water (helps to bind the composition)

Almonds, coconut flakes and cocoa are placed in the S-blade robot and chopped. It doesn't have to be very fine. Each as he likes consistency.

Then add the dates and cocoa butter. It is processed until the composition is bound. When using dates that are not very soft, the composition is harder to bind, so you can add 1-2 tablespoons of water.

The obtained dough is pressed well in the shape of a cake. To make it easier to detach at the end from the bottom of the tray, you can put a food foil or sprinkle coconut flakes.

For the cream, I soaked 340 gr of cashews in water for 3-4 hours. It will increase its volume by approx. 100 gr. For the two creams we divided the quantities as follows:

Cream of berries

200 g cashews
200 ml water (or less)
250 gr berries (combined or individually eg blueberries, raspberries, cranberries)
150 gr honey (or to taste)
40 gr cocoa butter

Put the 200 gr of cashews in a blender and add water as close as possible to cover. Process until you get a fine cream.
Then add the berries and process until smooth. It is advisable to thaw them well beforehand (when using frozen fruit). At the end we add honey and cocoa butter and process to incorporate them well.

Great attention! When we use fruits that have been frozen (even if they have been thawed, they are colder), because cocoa butter solidifies immediately upon contact with other cold ingredients. That is why it is recommended to be poured gradually while the blender is working.

Pour the cream over the counter and you can add whole fruits on top.

Chocolate cream

250 gr cashews
200 ml water (approx.)
130 gr honey (or to taste)
25 gr cocoa
25 gr roscove powder
40 gr cocoa butter

Put in the blender 250 gr of hydrated cashews and add water as close as possible to cover. We process until we obtain a fine cream. If it is too thick, we add a little more water.

Then add cocoa, carob powder and cocoa butter and process until well incorporated. At the end, add the honey and blend until smooth.

Pour the chocolate cream over the berry cream and level.

The cake is kept in the freezer for approx. 4 hours or leave overnight, and before consumption put in the refrigerator for 2-3 hours.

Dates can be replaced with other dried fruits (raisins, apricots, figs, etc.)
I use a blender that has 1000W power. The power of the robot influences how fine the cream will be.

Exactly on these principles, but replacing the flavors for creams, you can make many combinations.


Raw vegan chocolate cake

Raw vegan chocolate cake & # 8211 makes us think of a dessert full of milk or dark chocolate, but this time it's not like that at all. Our cake, in addition to being raw vegan, does not contain any grams of chocolate, but fruit.

It's both healthy and tasty! All the ingredients used are friendly both in gastric problems and in diversification.

  • 150 gr ground nuts
  • 100 gr dehydrated dates and figs, ground
  • 1 tablespoon coconut oil

Mix everything and place the obtained composition in the tray, on a baking sheet, pressing to set the worktop well.

  • 2 avocado
  • 2 ripe bananas
  • 3 tablespoons coconut oil
  • 1 tablespoon peanut butter (optional)
  • the juice of a lemon
  • 1 & # 8211 2 tablespoons maple syrup
  • 2 tablespoons carob powder

Blend all until you get a cream.

The resulting cream is placed over the walnut top and refrigerated overnight.

Decorate with fruit of your choice and serve.

If you like vegan desserts, try the delicious cookies (recipe here).


Raw cake with chocolate and blueberries, without milk and eggs

I present a cool summer recipe, with delicious berries rich in antioxidants and healthy chocolate glaze, without sugar, eggs, milk, baking soda, yeast, gluten, which are not exactly suitable for people who want to stay healthy.

The cakes can be eaten by the whole family, because instead of cocoa we used carob or carob powder, which does not contain caffeine and is ideal for children. Carob is rich in antioxidants and contains many vitamins: calcium and iron, phosphorus, manganese, sodium, potassium, various vitamins A, B2, B3, B6, vitamin E and something unique for plants, Vitamin D. And very important is an alkaline food , which balances the acidic pH of the body due to stress, fatigue and a high percentage of cooked food.

Raw cake with blueberries and chocolate icing, without milk and eggs

  • Servings: 2-4
  • Duration: 30 min
  • Difficulty: medium

Wheat ingredient:

  • 200 g almonds
  • 100 g carob / roscove powder
  • raw honey to taste
  • vanilla essence
  • coconut flakes for the bottom

Ingredients for the filling:

  • 200 g fresh or frozen blueberries
  • 50 g raspberries
  • 50 g caju raw
  • raw honey to taste, about 100 g
  • vanilla essence
  • 100 ml of filtered water
  • 100 g psyllium

Chocolate icing & # 8222:

Garnish ingredients:

Instructions:

Countertop: Grind the almonds in a blender or food processor. With a spatula I pushed from the edges and let go again, about 50 seconds. You will see that it will become a sticky and homogeneous.

Before starting the assembly, sprinkle the coconut flakes on the plate. These will prevent the countertop from sticking to the tray. Position the culinary circle and be sure to have coconut flakes inside. Press them and level the composition in a culinary circular shape of about 10/10 or in a square ceramic shape, using a spoon or spatula. It is important that the countertop is at least 1-2 cm high. Fill out as many forms as you have. I formed about 4 shapes.

Filling: All ingredients except psyllium, add to the blender and process until it turns into a fine cream, but no more than 1.5 minutes. Otherwise the composition will heat up and the nutrients will gradually disappear by heating. Finally, before turning off the blender, add the psyllium and mix for a few more seconds until incorporated. Let it soak for about 5 minutes and swell the psyllium.

The filling is poured over the counter. The result is left in the freezer for 30 minutes or until the cakes are partially hardened. There is no need for intense freezing, because they will keep their shape even if they are left only in the refrigerator.

Before serving, remove the cakes for 5-10 minutes at room temperature. During this time, make the icing by mixing all the ingredients in a bowl until all the carob is incorporated. It depends a lot on how hot it is in the house, because if it is 30C, the cakes will soften faster but will not lose their shape. To know for sure when they are ready, you can test the filling with a fork and if it penetrates easily, they can be consumed. If not, leave it for 5 minutes at room temperature. If it stays, it can be stored in the refrigerator in a glass box with a lid for 1-2 days.


Snickers Raw Cake Recipe Easy to Make & # 8211 Salted and Sweet

The Planteea team has prepared for you 2 recipes for Snickers Raw Cake, easy to make and sensationally tasty. Now you can enjoy your favorite cake without guilt!

Raw Snickers Cake & # 8211 Salted Variant (1)

Check below the ingredients needed for both Snickers (salty and sweet), easy to make, and easier to enjoy!

Mix all the ingredients well in a robot with an S blade or blender, and the resulting composition is pressed on the bottom of a removable tray.

Mix the dates in a robot with an S blade or blender. If you want a less caramelized composition, you can add water or moisturize the dates. Spread the caramel over the walnut, place the pecans and sprinkle with a pinch of salt.

& # 8211 2 tablespoons maple syrup or as desired

Melt the cocoa butter in a bain-marie, add the cocoa and the maple syrup and mix well. Let the chocolate composition cool until it acquires a creamy consistency, then spread it over the layer of caramel and nuts.

We can also sprinkle hazelnuts or whatever inspires you.

Tort Snickers Raw & # 8211 Sweet Variant (2)

& # 8211 30g (approx. 6 teaspoons) coconut oil 50g coconut syrup / agave syrup / maple syrup

Mix all the dry ingredients, add the melted coconut oil to the bain-marie, the sweetener and gradually add the vegetable milk. Mix the composition well until it becomes cream and press it on the bottom of a removable tray. Put in the freezer.

& # 8211 100g pitted dates

Mix the dates in a robot with an S blade or blender. Stop the robot from time to time to assemble the composition with a spatula.

Spread the caramel over the nougat and put the peanuts. Put it back in the freezer.

& # 8211 coconut syrup / agave syrup / maple syrup - 15g (or to taste)

Melt the coconut oil in a bain-marie, add the cocoa, the sweetener and mix well. Pour the chocolate over the layer of caramel nougat from the freezer. The chocolate will harden immediately due to the cold layers.


Archive for the category: Raw Vegan Recipes

• 600 gr - cucumber (cleaned) • 8 gr - basil • 6 gr - garlic • 150 gr - avocado • 100 ml - lemon juice • 70.

Curry mushrooms with broccoli

1 serving - 250 gr of which 150 g - curry broccoli and 100 g - rice CURRY BROCOLI - 19.

Coconut bars wrapped in chocolate

COMPOSITION: & # 8211 200 gr - fresh coconut core & # 8211 40 gr - cocoa butter & # 8211 150 gr - flakes of.

Chocolate and vanilla cake

top: 450 almonds 5-6 dates 3-4 figs cream: 250g avocado 200g oil 50g cocoa butter 220g honey (to taste) 70-80g orange juice 50 grams coconut 1/2 teaspoon vanilla 1 powder.

Raw ice cream

Base: 3 bananas 200 grams coconut butter 200 grams softened cashews 250 grams honey 5 grams vanilla All ingredients are mixed until smooth.

Coconut flavored candies

ingredients for 60 delicious candies! 200 g - fresh coconut kernel 40 g - cocoa butter 150.


Unbaked sweets are always welcome and when they are full and very friendly with the silhouette, we can consume them without any remorse. Coconut protein bars are vegan, do not contain gluten or dairy, being suitable for any lifestyle.

Ingredient:

  • 80g crushed coconut
  • ¼ agave syrup cane
  • 2 coils of coconut oil
  • ½ tablespoon of vanilla extract
  • A pinch of salt
  • Optional: dark chocolate flakes

COCONUT PROTEIN BARS

Mix all the ingredients in a food processor or blender. You can mix them by hand in their absence.

Pour and press the mixture well into a small form and refrigerate for at least an hour (or in the freezer for 15 minutes) before serving.

Coconut protein bars can be kept cold for several days.

They certainly won't last that long.


CARROT CAKE RAW VEGAN

I don't have many active classic carrot cake recipes, but I've tried a few over time. What I mean is that no other recipe lives up to it.

Carrot cake, the raw vegan version, was my dessert choice for this year's Easter meal.

I thought about this kind of cake because first of all I had to prepare something smaller and something that would be kept in the fridge for a longer period of time. Being this context in which I did not visit and I did not have guests, I had nothing to do with a cake that was too big.

I like the raw vegan choice because it keeps very well in the freezer and due to its high fiber content you can't even eat too much.

Unlike other cakes / pies, raw options do not require much preparation time or a lot of hassle. It is important to moisturize some of the ingredients beforehand.

At the end of the recipe I leave you the images during the preparation and a video that I hope will be useful to you.

TABLE INGREDIENTS:

  • 220 g grated carrots
  • 400 g fresh dates (or dried, but requires hydration)
  • 300 g Romanian walnut
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 30-35 g of coconut flour

CREAM INGREDIENTS:

  • 200 g cashews (pre-hydrated for at least 2 hours in warm water)
  • 200 ml coconut milk (full fat, canned)
  • lemon juice (I would also try lime)
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract

Method of preparation:

I started with cashew cream first. Walnuts need hydration for the cream. I leave them in hot water for 2 hours, each time I had fine creams if I hydrated the nuts enough.

I drained the walnuts and transferred them to the blender where I added the rest of the ingredients. I started the blender and let it process the ingredients well at high speed until the cream came out super fine.

I covered the cream with foil and left it to cool until the countertop was ready.

HOW TO PREPARE CASH CREAM

I used a large grater for the carrot, but if you don't want it to be so visible you can use the smaller grater.

I first processed the dates with a vertical mixer with blades for grinding. I transferred the date paste to a bowl and added walnuts to the machine. (see images below)

I chopped the walnuts and added the date paste and spices again.

I combined the walnut mixture with the carrot and coconut flour. (see images below)

For this cake we used a form with removable walls with a diameter of 18 cm. That's why he came out so tall. You can use a smaller shape but it will not come out as tall. You'll probably get some bars soon, which sounds as good as the cake!

I pressed the top into a shape so that it was even, then I added the cashew cream.

Ideal to cut after 3 hours in the freezer. After spending more time in the cold it is important to leave it for 1 hour at room temperature.

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Raw chocolate cake with cherries

Put the almonds in the robot with S blade and grind until you get the desired consistency. Before using them you can let the almonds soak in water for 8 hours to be easier to digest.
Sometimes I like to leave them dry, because they have a different texture.

After chopping the almonds, add the cocoa, cardamom powder, dates and melted cocoa butter. We process until we get a dough that binds.

We need a cake form with a detachable edge (I used a shape with a diameter of 22 cm, from which come out about 10 medium slices. On the bottom of it we can put a piece of food foil to easily detach the cake from it .
Then we put the composition on the counter and level it well.

For the cream we will use the blender, because it helps us to obtain a cream as fine as possible.
Put the hydrated cashew in a blender and pour water over it just enough to cover it. We start processing until we get a fine cream. You will need to add a little more water to help the robot, but we do not want to make the composition too soft.
I can take the lid off with my blender and with a spatula I mix it slowly in the cream to make it easier.
After obtaining the fine cream, add cocoa, honey and cocoa butter. We process until they are all well incorporated, after which you will taste and adjust with cocoa or honey, according to taste.

Pour half of the cream over the counter and then add the jam or frozen cherries. You can fill the whole surface with cherries or just in place.
Then pour the rest of the cream. Level well and put in the freezer for 8 hours. I usually leave them overnight.

The next day, 2-3 hours before eating, take it out of the freezer and put it in the fridge to thaw nicely.
I like to decorate it just before it is served.

For this version of chocolate cake with cherries, I left it undecorated, and after I cut it I put each slice on the plate and I put over the cherry jam.