primal dessert

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Orange Chocolate Date Truffles
We’ve always taken issue with the decadent Valentines day desserts. Don’t get us wrong. Like. We get it. Chocolate is tasty. Ordering dessert gives the impressions that you’re generous. Sharing it makes you look romantic. And, like Cher Horowitz said, “Anything you can do to draw attention to your mouth is good.”  When you’re two bottles of wine deep, the chocolate bombe with a cheese course chaser sounds like a great plan– but no one wants a pound of heavy cream fermenting in their gut while they’re making out.

We say, skip that shitty chocolate lava cake and invite your date back to your place for Orange Chocolate Date truffles.

Despite being raw, vegan, paleo friendly, and gluten free, we assure: these truffles are delicious. They taste like little nuggets of raw brownie batter, but you can eat 12 servings without risking a mid-fuck fart. They are a cocoa-covered miracle.

A hit of seasonally appropriate citrus gives these truffles a fragrant zing. Use the leftover orange for old fashioneds – or some morning-after mimosas.

Chocolate Date Truffles

  • 1 ½ cups pitted Dates– whatever’s the cheapest in your grocery store’s bulk section
  • 1 cup oily Nuts– like Walnuts, Pecans, or Cashews. Maybe Hazelnuts, Pistachios or Macadamias. *Decidedly Not Peanuts, you weirdo*
  • ½ cup Cocoa Powder– plus another ½ cup for dusting, set aside
  • 1 tbsp Orange Zest
  • 2-4 tbsp Orange Juice

Makes: 24 bite-sized truffles

Your food processor or blender, combine the Dates, Nuts, ½ cup Cocoa Powder, and Orange Zest. Buzz it up with pulses until things get nice and chopped. If your Dates were nice and  moist (hey-ooo), you might need to scrape down the sides once or twice to keep things moving.
Switch your machine to a constant processing/blending, and add the Orange Juice a tablespoon at a time. You might only need 2 tbsp, but, if your Dates were really dry, it might take all 4. Keep blending until things make a mostly smooth, dense paste that kind of pulls away from the walls of the bowl. It shouldn’t glop on your hand when you poke it and it should easily hold its shape when pinched into a ball.

If your mixture looks wet or loose, or you added too much OJ by mistake, don’t panic. You can add up to another ½ cup of Cocoa powder to absorb liquid without making a major impact to the flavor.

Using two spoons (or, if you’re real precise, a 1 oz portion scoop), scoop 2tbsp lumps of the Date mixture into the reserved Cocoa powder. Lightly toss it around to coat on all sides and, using your palms, roll it into a ball.

These keep in the fridge covered with plastic wrap for about a week, but ours have never made it more than a night or two. If you get real enthusiastic about these, they freeze pretty well. In either case: keep them stored in an air-tight container! Serve with wine and/or a 30 Rock Netflix marathon. Obviously.

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I am so happy for the results of the Paleo Strawberry Plums Cheesecake I made… I was a bit scared of the “cheese” as is the first time I use cashews for it…but it tasted heavenly!!!

here is the recipe and Remember to Soak the Cashews a night before!

Paleo Strawberry Plums Cheesecake

Crust:

  • 1 cup of hazelnuts
  • ½ cup of almonds
  • ½ cup of dried apricot
  • ¼ cup dried shredded coconut 
  • a bit of salt.

Add all in the processor and press into a 24 cm diameter form. I lined the sides to it looks better :) check it here

Put in the freezer while making the “Cheese” Filling.

“Cheese” Filling:

  • 3 cups of cashews soaked from the night before
  • ¾ cup lemon juice or lime juice
  • ¾ cup Honey or agave or maple syrup
  • ¾ cup coconut fat or oil
  • 1 tbsp vanilla extract

Add all ingredients in the blender/processor and use a bit water if needed but I didn’t use a drop.

Add the mix over the crust and freeze until the Topping is ready.

Topping:

  • 200-250 gr frozen Strawberries
  • ½ cup of dried plums (or more if needed)
  • Some fresh strawberries for decoration

Add the frozen berries and plums in the blender/processor until smooth and add over the “cheese filling”

Leave it in the freezer for about 3 hours to 5 hours and let it out 15-20 before serving. Add the  fresh strawberries and ENJOY!

Raw Vegan Strawberry Cheesecake

This is a really yummy recipe that is very filling and full of goodness. This version was for my mum’s birthday and I decided to leave off the optional frosting and coulis and just use fresh strawberries as the garnish.

Raw Strawberry Cheesecake

(Serves 16)

Ingredients:

Crust…

1 cup pecans

1 cup almonds

Pinch of salt

5 medjool dates, pitted and chopped

Keep reading

Tiramisu (gluten free/low carb)

Preparation: 30 minutes        Cook: 10 minutes        Servings: 3-4

Ingredients:

Sponge cake:

  • 2 egg whites
  • ¼ teaspoon baking soda
  • 80 g nut flour (I used almond)
  • ½ teaspoon almond extract
  • 2-3 tablepoons honey

Filling:

  • 250g mascarpone
  • 200g heavy cream
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract

Coffee sirup:

  • 60 ml strong coffee
  • 50 ml Amaretto
  • 1 tablespoon honey

+ cocoa powder

Directions:

  1. First we need to prepare the sponge cake. Whip egg whites until they are nice and firm. Gently fold in honey and almond extract (DO NOT use electric mixer!). Add in baking soda and nut flour and mix until just combine. Pour dough on a trail and spread until you have a high you want. Bake for about 10 minutes (until golden brown) on 200°C.
  2. While your sponge cake is baking, prepare your coffee. Mix in Amarettoo and honey. Let it cool down!
  3. Now prepare your filling. Mix mascarpone with vanilla extract and heavy cream. Whip until it holds stiff peaks.
  4. Once your coffee and sponge cake are cooled down, you can make your tiramisu. Prepare your bowls (or glasses). Cut piece of sponge cake that will fit in the bottom. Poor a teaspoon of coffee sirup over it and then cover with mascarpone filling. Continue layering until your container is full. Sprinkle with cocoa powder and you are done. Put in a frindge for a couple of hours (or overnight).
  5. Enjoy!