Walnut Raw Brownie Balls – Raw Vegan / Vegetarian Recipe Available in three languages.

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Walnut Raw Brownie Balls

Ingredients:

1 ¼ cups raw walnut, soaked for 8 h in advance and drained;

1/3 cup carob or organic cocoa powder;

2/3 cup maple syrup or another sweetener;

1 teaspoon vanilla extract;

Instructions: 

Place the ingredients in the food processor and mix for at least 15 seconds, until it turns into a smooth cream. 

Roll the mixture into small brownie balls on a parchment paper, and freeze them for at least one hour.

Take out the brownies and leave at room temperature for 30 minutes before serving.

Enjoy! Pofta buna!

Mint Brownie Cashew and Avocado Cream Cake – Vegan / Vegetarian Recipe Available in three languages.

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Vegan Mint Brownie Ice Cream Cake

Ingredients:

2 cups almond milk (or another vegetable milk);

2 tablespoons organic apple cider vinegar;

1 ¼ cups raw pumpkin puree;

2/3 cup first cold pressed olive oil;

2 tablespoons organic vanilla extract;

3 cups + 2 tablespoons kamut or spelt flour (or gluten-free flour mix for baking);

1 1/3 cups raw sugar;

2 tablespoons baking soda;

1 tablespoon baking powder;

½ teaspoon iodine-free salt;

4 cups mint ice cream

***Recipe for the raw mint brownie ice cream here: 

http://ioanarecipes.blogspot.ca/2014/08/mint-brownie-ice-cream-cake-vegan.html ***

10-15 raw brownie balls 

***Recipe for here the raw brownie balls here: 

http://ioanarecipes.blogspot.ca/2014/08/walnut-raw-brownie-balls-raw-vegan.html ***

Instructions:
 
Preheat the oven to 350 F and spread 1-2 tablespoons olive oil on two 8-inch round cake pans.

Mix the almond milk and vinegar in a large bowl and let it rest for a few minutes.

Add the oil, vanilla extract, pumpkin puree and beat into a homogenous cream.

Add the sugar, baking soda, baking powder, salt, then pour slowly the flour, beating constantly. The mix should be creamy and quite liquid.

Divide the mixture in two equal parts, pour them in the cake pans, and bake for 30 min.

Take out the cakes, and let it cool completely.

Place one of the cakes on a serving plate.

Spread half of the mint ice cream all over the cake surface.

Place the other cake on top and spread the second half of the mint ice cream on it.

Place little brownie balls on top and serve.

The cake left after serving may be kept in the freezer in a plastic wrap.

Take out the cake at least 30 min at room temperature before serving the next time.

Enjoy! Pofta buna!
 

Cashew and Flax Seed Rolled Cake - Raw Vegan / Vegetarian Recipe

Available in three languages.

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Inspiration: http://esentadesanatate.ro/?p=637

Ingredients for the dough:
1 cup cashews soaked at least 4 hours in advance2 tablespoons maple syrup or another sweetener of your choice1 tablespoon vanilla extract 

Ingredients for the cream:

• 1 cup freshly ground flax seeds
• 2-3 tablespoons maple syrup or another sweetener of your choice
• 1 tablespoon organic carob powder or organic cocoa powder
• 2 tablespoons water

 Instructions:

• Mix all ingredients for the dough and spread the dough on a waxed paper sheet.
• Cover the dough with another sheet of waxed paper and press gently with your hands to spread it until it gets to about 1 cm thick.
• Mix all ingredients for the cream and apply evenly on the cashew dough.
• Roll tightly the cake with the paper. At each roll, take out the paper caught underneath and continue all the way to the end.
• Wrap the rolled cake in a clean waxed paper sheet and then wrap the whole thing in aluminium foil.
• Place the cake in the freezer for at least 45 minutes.
• Take out the cake a few minutes before serving and cutting. Enjoy! Pofta buna!