Happy Birthday to me! Very happy I can share my homemade raw cake and guess what… It’s a Birthday cake too! Today I am 22 years old and I feel very blessed for my good health, crazy family and special friends who support and love me. All in all I just feel jolly, so if you don’t mind I think I’m allowed to have the whole tasty cake today.
Raw sweets, for me, are the greatest invention in the dessert world. They are healthy, nutritious and absolutely delicious. Girls you can eat this and your bootie will stay the same, I assure you. Raw desserts are not only anti fattening, but also anti depressant, anti aging and relive stress – “Stressed spelled backwards is desserts. Coincidence? I think not!”
I am glad that healthy nutrition has become a big part of our lives. I know it is almost like a fashion statement, but Hey if fashionable means being healthy, I think thats just great! Many think I am obsessed with all this Raw mumbo jumbo, but I don’t see the point of eating sugary and fatty sweets, if I can enjoy guilt free desserts.
So here it is. My first recipe, it can also be called a No Stress Raw Creamy Peach Cake.
Ashwaganda: Ashwagandha root is one of Ayurvedic medicine’s most highly regarded tonics . It is also an adaptogen, which combats stress and promotes learning and memorizing capacity. Ashwagandha nourishes the body’s reserves. It is traditionally used for age-related problems, insomnia (it contains the alkaloids somnin and sominiferine), impotence and mental fatigue.
Cacao: Raw chocolate is reported to be one of the leading antioxidant/rich substances on the planet. It lowers the blood pressure, reduces stress hormone levels in highly stressed people and helps people with anxiety to improve their metabolism and improve gut microflora, while reducing stress.
Mesquite: It’s perfect for all that have problems always being hungry, it regulates your blood sugar levels and keeps you from eating all your cookie supplies.
• 1 cup of mixed Cashews and Almonds (you mix other nuts if you don’t have these)
• 4 table spoons of Coconut oil
• 5 Dates (pre-soak them for about one hour)
• 2 tablespoons of shredded Raw Cocoa
• 2 teaspoons of Ashwaganda
• 1 teaspoon of Mesquite
• 2 teaspoons of Bourbon Vanilla powder
Blend the nuts first into a flour, than blend everything together. Make the first base in a cake pan. I advise you to prepare the cake pan with a bit of coconut oil, just so you can cut the cake easily after.
• 4 Peaches
• 3 teaspoons Bourbon Vanilla powder
• 5 tablespoons of Mascarpone (I know it is not raw or vegan, but you can change it with Pot Cheese/Soya Cream or 2 cups of Cashews – soaked overnight)
• 1 tablespoon of Agar Agar
• 2 tablespoons of Agave nectar
• Pinch of Himalayan salt
Blend everything well together, except the Agar Agar. After blending make Agar Agar, which you will need for thickening. Stir Agar Agar with 1 dl of cold water or organic juice, than boil it. You will see the jelly forming. Cool it down for a minute and blend it with the cream you already made. Try the cream, if needed you can sweeten it a bit more with Agave. For the decoration you can be creative and play with chocolate details or just chop a peach like I did.
Leave the cake to cool down overnight… Now you can sing Happy Birthday 😉
Photographer Žiga Zupančič – firstname.lastname@example.org