Kommentera

Kommentar av Janne Larsen den 29 Februari 2012 kl. 23.52

I had my favorite guest teacher Deb Wing from California make the recipe specially for you ! She is such an artist with raw food.

Here it is:

We call it:

Chocolate mousse carrot cake or Manna Mousse carrot Cake

Crust

1 1/2 C Almonds peeled ...Peeled only to get the look...(it is very white)could use Macadamia nuts also...if you are not worried about the color you can use any nut you like ...I think the carrots go the best with Pecans.

1/2 C shredded coconut

1 T ground yellow flax

1 T or more ...to taste light liquid sweetener

pinch ..salt

pinch cinnamon

Put nuts in food processor and process till small chopped texture .Add the golden flax, then add the coconut flakes ...Process again just to incorporate..add the rest of ingredients and process till crust texture of the picture.Press into a spring Form pan that has been oiled lightly with coconut oil. remember to look at the picture ..the crust in the picture is fairly thin but firm so press it in good then chill.

Carrot cake layer

1 C Almonds

1 C Pecans

1/2 C medjool dates, packed, probably about 15 Medjool .

1 1/4 C grated carrots

2 T cinnamon

1 T ginger

1/2 t nutmeg

1/8 t cloves

1t orange zest

1/4 t salt

1/4 C coconut oil

Process the nuts a little add the dates process more ,add carrots process more, add the rest of the ingredients except the the coconut oil , process till a little smoother than the crust , refer to the picture again. add coconut oil and process just enough to mix it in good. press into the spring form pan on top of the crust but this layer will be an inch to an inch and a half deep ..no more Chill to set up... while you make the top layer

Top layer Mousse

1 1/2 C Pecans

1 1/2 C coconut Manna

1/4 C liquid sweetener

1/4 C coconut oil

Pinch of salt

1/4 C cacoa powder or more add 1/4 C and then taste and if it isn't enough add more .

Directions for top mousse layer

Process Pecans (I used pecans because of the color and they also make a nice mousse)

till smooth add coconut manna( this comes in a jar ) (the co I know of that makes it is Nutiva)

liquid sweetner ,salt and cacao powder, process again till smooth and creamy ( this will happen in the processor and then you will only be using one piece of equipment to wash..: )but if you like you can use the blender for this layer . last add the coconut oil and process again make sure it is the texture of mousse ...but a little thinner ...as it will set up in the fridge.

Pour this Mousse layer over the top of the chilled (can be frozen) layer and spread evenly put back in the freezer...to set ...(this can be served almost frozen solid...) if you freeze it totally take it out about 15 minutes before serving.

Garnish with your favorite chocolate sauce...

Interested in becoming a RAW FOOD CHEF ?

Don't forget to read my event for next Raw Chef I in Stockholm

http://greenroomsverige.ning.com/events/raw-food-chef-academy-in-st...

Our website: www.theblueplanet.info

Kommentar av Catherine Hirota den 15 Februari 2012 kl. 8.51

Det är det säkert men jag har tyvärr inte receptet :-(. Jag åt den på en rawfoodrestaurang i Tokyo (Manna)

Kommentar av Agneta Boström den 14 Februari 2012 kl. 20.24

Oh det skulle jag verkligen kunna göra!   Är det möjligt??