The Complete Book of Raw Food (103 page)

Chop unsoaked almonds until fine in processor and add to the bowl.

If you are making 2 layers, divide mixture into 2 equal parts and shape the first layer on the platter with half the mixture.

Add sliced bananas or other fruit of choice to the platter. Add the other half of the nut and fruit mixture to the platter (if making 2 layers).

To make the frosting, combine the cashews, pine nuts, Medjool dates or honey, vanilla extract, and ½ cup of water in the blender.

Frost the cake with a large knife or using a frosting nozzle.

Variation:
Omit the carob from the cake, and add 1 tablespoon lemon juice to the frosting.

Banana Ice Cream with Chocolate or Carob Syrup

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
36 hours for freezing bananas
I
MMEDIATE PREP
:
30 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
Champion juicer

4 very ripe bananas, peeled and frozen

For the Carob Syrup:

2 heaping tablespoons organic unsweetened cocoa powder or carob powder

¼ cup flaxseed oil

¾ cup purified water

1 teaspoon vanilla extract

1 teaspoon maple extract (optional; use with dates only)

¼ teaspoon cinnamon

¼ teaspoon Celtic sea salt

½ cup or ¼ pound pitted dates, packed (use fresh dates, such as Medjools, honey or barhi) or ½ cup maple syrup

For the Topping:

chopped nuts of your choice

Process the frozen bananas through a Champion juicer with the blank plate in place. The bananas will come out looking and tasting like soft-serve ice cream.

You may also cut the frozen bananas into small pieces and blend them with a tiny bit of water until creamy. You can also shred them in a food processor and then purée the shreds with the “S” blade until creamy.

Blend all the syrup ingredients together until smooth. Pour over the Banana Ice Cream and top with chopped nuts. Store the sauce in a glass jar in the refrigerator for up to 4 weeks.

Cashew Gelato

B
Y
J
ULIANO

A
DVANCED PREP
:
1 hour for freezing
I
MMEDIATE PREP
:
15 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
None

2 cups raw cashew butter

1 ½ cups maple syrup

⅔ cup almonds, coarsely chopped

Mix the cashew butter and maple syrup together in a bowl. Fold in the chopped almonds and mix well. Spoon the mixture into individual serving bowls and freeze. Serve frozen.

Variation:
Add ½ cup raw carob powder for a chocolaty variation!

From
Raw: The UnCook Book
(New York: ReganBooks, 1999).

Choconilla Ice Cream

B
Y
D
AVE
K
LEIN

A
DVANCED PREP
:
36 hours for freezing bananas + 10 to 60 min for soaking

I
MMEDIATE PREP
:
10 min
S
ERVES
4 to 6
S
PECIAL
E
QUIPMENT
Champion juicer

6 or more ripe bananas, frozen

1 cup or more dried Black Mission figs. (If they are not soft and pliable, soak them in purified water for 10 to 60 minutes.)

Chill the rotor blade and blank plate of a Champion juicer in freezer, then install them. Run bananas, then figs, through juicer. Serve in a bowl and enjoy!

Coconut Banana Split

B
Y
S
HAZZIE

A
DVANCED PREP
:
36 hours for frozen bananas
I
MMEDIATE PREP
:
20 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Food processor, coffee grinder

4 fresh bananas, peeled

½ coconut, and some of its water

4 Medjool dates, pitted