High level incredible recipe from The Raw Chef

Chocolate raspberry cake with Ginger chocolate mousse by Raw Chef Russel James. Yep wow.

Bauhaus apples on chocolate chia pudding

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handful of soaked almonds
4 spoons of black chia seed soaked in 1/2 cup of water for an hour
2 spoons of raw cacao powder
2 spoons of hempseed protein
1 spoon of lucuma powder
1/2 an apple
handful of sultanas
teaspoon of muscavado sugar (would have used agave or dates but had none)
blended into a smoothish pudding
topped with slices of apple and blood orange

Yes so good

Recipe by Chef Julia Gartland, man it looks too good 

"any one whose tongue is bored and heart plays loud music that no one else can hear"

Fine and Raw Chocolatier company based in New York

Does raw chocolate get converted into energy faster that regular chocolate?
Foods in their natural raw state contain enzymes. Enzymes control the metabolic process of digesting food into energy. But enzymes are very sensitive to heat and can be lost in food if they are heated at high temperatures. Foods rich in enzymes will metabolize quicker and convert fats to energy faster. As raw chocolate is enzyme rich, the fats are quickly converted into energy to help you dance all night.

Ooh...

some recipes I found today

Sarma's Cilantro Shake

Frank Giglio's Mineralized Bulky Salad

Italian Chocolate Almond Zuccotto

Should we eat chocolate?

White chocolate strawberry cheesecake

Here it is! Everything all together - base, cream filling, raw choc drizzle and fresh strawberries.
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We enjoyed the cheesecake with a simple banana and coconut cream sorbet (2 frozen bananas, 1/4 can of organic coconut cream and tiny bit of agave). It was really delicious, a great balance of texture, flavour and freshness.

Noah wrote up a list of the key ingredients, see below.

Cacao Magic

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We played with making chocolate, the quantities and ratios were a bit out and the chocolate was very strong, none the less delicious.
2 tbs raw cacao butter, melted at low heat
2 tbs raw chocolate cacao powder
1 tsp carob powder
1 tbs of coconut oil
little salt and agave
--
we chocolate dipped strawberries to put on top of the cheesecake and then drizzled on more of the melted chocolate, which dried hard by the time the cake was ready to eat.

Strawberry cashew cream

Another of my little brothers, Llewy joined our cheesecake making team, and with him brought a high level of genius and attention to detail. Llewy made the cashew, cacao butter and strawberry cream filling. It was his idea to add the strawberries and when we tasted it we all decided that it didnt need chocolate as it was already super delicious. When Llewy was putting the cream on top of the base, he shook the pan vigorously, and initially I was like hey slow down and chill out dude until I realised that his method created an ultra smooth and even layer of cream. 

Cream filling

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1 and 1/2 cups of organic cashews soaked for 2 hours
5 or so strawberries
a few tablespoons of dark agave syrup
approx 4 tbs of melted raw organic cold pressed cacao butter
tiny bit of pink salt
blended together until beautifully smooth
spread on top of base (and put into freezer)

Inspiration

Gathering inspirations from all over the place to make my mum's birthday cake. Here are a few of the most delicious sounding recipes that I found on the net
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Blackforest Chocolate Cheesecake
Raw Orange Chocolate "Cheesecake"
Concorde Grape Cheesecake with Fig and Grape Puree
Raw Chocolate Avocado Pie

Ive decided to go down the path of cashew nut cream filling using cacao butter. Noah and I went to the health food shop and bought some organic cashews and chatted to the lovely man working there about eating raw and the high food miles of ridiculous superfoods, he gave both of us a taste of his homemade flax crackers (which Noah loved) and some more inspiration for our cheesecake adventure.

When we got home from the school pick up/ organic shop mission I showed Noah some of the recipes I had shortlisted, he was totally pumped to get right into it and start making a really delicious wonder cake for our mumma. He put his apron on and we went for it.
Noah requested that we make the Purple cheesecake for his birthday in February (and got me to write it in my diary so I dont forget).

Tam's delicious Coconut Cacao Cheesecake

inspiration for my raw cheesecake adventure
from Tamara Lunchbox

Soaking

Today I am going to make my mum some kind of raw chocolate cheesecake for her birthday. Ive started the process by soaking some biodynamic almonds in rain water (they are on tank water here) and in another bowl I have some organic dried apricots and raisons soaking away to their hearts content. I am going to do some more recipe and idea research, will keep you posted. A lot of raw pies are based on cashews and coconut meat, as I dont have either of these ingredients, I am looking for a way to make a simpler pie with what I already have here. I do have some raw cacao butter though which is amazingly indulgent and exciting.

Raw chocolate coated energy bar

Major discovery, I can choc dip things... Ive figured out how to make raw chocolate and how to chocolate dip my energy bars. It was really easy, pretty much melting at a very low heat some super awesome ingredients and then dipping in my already prepared energy bars. They dried super quickly and were really delicious.
--
raw cacao butter
raw cacao powder (raw chocolate)
agave
salt
dried sour cherries
--
the energy bars had a LOT of ingredients and whilst they were pretty good they weren't totally amazing, until I came up with the genius idea of choc-dipping them, it's amazing how even a really thin layer of chocolate can change your life. It really complemented the subtle lemon tahini flavour of the bars.


here is a rough inventory of ingredients
--
sunflower seed sprouts and buckwheat sprouts (this is the bulk of the recipe, 1 cup of each)
chia seeds (made into a concentrated gel by adding a little water),
brazil nuts, sultanas, raisens, sour cherries
sesame seeds, coconut oil, salt
slippery elm powder
lemon juice and rind, tahini
dry buckwheat and sunflower seeds for texture and to add dryness and form to the bars.
- After mixing all the ingredients together, press down into a flat container and freeze. When frozen dismantle the slice from the container by popping it out and slicing into bars or squares. Alternately you can form into shapes by hand and then freeze.