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 Mesquitepowder, 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 Mesquitepowder, 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!
Vega-Riffic Recipes 