A few years ago I published this recipe as sort of a book
review/recipe post. Whenever I get the opportunity to share a really good raw
recipe book, I like to take some of the recipes and put my own twist on it. This recipe somewhat does that.
Heather Pace is one of those raw chefs that I absolutely
adore! Her recipes are incredibly delicious, and not too difficult to prepare.
This recipe uses excerpts from her e-book, The Ultimate Raw Ice Cream Cake. I
also use excerpts from another raw recipe book, Raw for Dessert, by the
infamous raw food chef Jennifer Cornbleet. Both raw dessert recipe books are
fabulous! The recipes are simple,
beautiful, healthy and super delicious!
I originally created this next dessert recipe with my Mother’s
birthday in mind. Because I used some of the recipes from the two books, I can’t
give you all the details. However, I can give you some of the basics, and
encourage you to consider purchasing these two great recipe books; or borrow
them from your local library.
To learn more about Heather Pace, or to purchase her e-book,
visit Heather at Sweetly Raw (http://www.sweetlyraw.com/). To purchase Jennifer
Cornbleet’s book or to learn more about her, visit her site at Learn Raw Food (http://www.learnrawfood.com/).
Enjoy the recipe!
Layer 1A.
Chocolate Cake, page 74 of Jennifer Cornbleet’s Raw for
Dessert:
I only used half the recipe. I also added some raw Mesquite
powder, and some raw Vanilla bean powder in addition to the Vanilla extract.
Preparation:
Press into glass square pan, and set aside.
Layer 1B.
Ingredients:
2 bananas – peeled and sliced semi-thick.
Preparation:
Evenly layer banana slices on top of chocolate cake. Set
aside.
Layer 2.
Chocolate Ganache, page 26 of Jennifer Cornbleet’s Raw for
Dessert:
I used Maple syrup instead of Agave, and added some raw
Mesquite Powder. I also added a couple of drops of chocolate flavored SweetLeaf
liquid stevia, and some Vanilla extract. I used the full batch.
Preparation:
Pour over bananas and cake, and spread evenly. Cover with
saran wrap and freeze.
Layer 3A.
Brownie Chunks, Heather Pace’s The Ultimate Raw Ice Cream
Cake:
I used a full cup of pecans, and 4T of the raw cacao powder,
as well as added raw Mesquite
powder, and raw Vanilla bean powder.
Preparation:
Press over top of Chocolate Ganache layer.
Layer 3B.
Ingredients:
1 1/2 cups pitted and stemmed cherries (sliced thin)
3/4 cup vegan carob chips
Preparation:
Evenly layer cherry slices and carob chips over top of
Brownie Chunks layer. Cover with saran wrap and place back in the freezer.
Layer 4.
Chocolate Ice Cream, Heather Pace’s The Ultimate Raw Ice
Cream Cake:
I used raw Sunflower Lecithin which is more of a thick,
sticky liquid instead of the Soy Lecithin powder. I replaced the cacao butter
with more coconut oil (same measurement). I made the full batch, but reduced
what was actually used by about 1 cup’s worth.
Preparation:
Take prepared ice cream batter and pour evenly over top of
cherry and carob chip layer. Cover and place back in freezer until ice cream is
solid. This will take the most time, so maybe wait about 5 hours for best
results.
Layer 5 (final layer).
Vanilla Cashew Cream, page 18 of Jennifer Cornbleet’s Raw
for Dessert:
I did not soak the nuts, but did use agave instead of maple.
I used the Vanilla extract, and I added about 1-2T of liquid raw coconut oil.
Preparation:
Pour thick mixture over top of ice cream layer and spread
evenly. Garnish with raw cacao nibs. Cover and freeze until cream is set, ready
to serve.
Serving suggestions:
Consider drizzling raw caramel sauce, or raw chocolate
sauce. Or garnish with fresh cut fruit, or super foods. This cake is so good
you will want to keep eating it until it’s all gone!
