ani phyo » Loving Superfoods

Raw Carrot Cake with Cream Cheese Frosting

I love how light and easy on the digestion raw desserts are, and this carrot cake is no exception!

Many thanks to Anis Raw Food Kitchen recipe book for this recipe – I made only a few small adjustments simply because I like walnut chunks in my carrot cake.

This recipe will make a large double-layered carrot cake that will last a couple of weeks in the fridge (maybe longer if you freeze it but you’d need to defrost before eating). The frosting won’t look as beautiful after the first couple of days, but it will still taste delicious!

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Carrot Cake

5 Cups Carrot Pulp (from about 3 pounds of juiced carrots)

1.75 Cups Sunflower Seeds

1.5 tsp Nutmeg

1 Tbsp Cinnamon

2.25 Cups Dates

2.75 Cups Shredded Coconut (or Almond Flour or Coconut Flour if you prefer)

1 Cup Walnuts chopped

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Juice carrots to get the carrot pulp (or get pulp from your local juice bar? or food process/grate the carrots and press the liquid out in a mesh nut milk bag?). However you do it, put the carrot pulp in a large mixing bowl.

Food process the Sunflower Seeds until a fine powder or flour. This works best if they are dry so if you soak them, let the dry first. Add the cinnamon and nutmeg and food process again to mix well. Slowly add the pitted dates to the food processor until well-mixed, like a sticky dough.

Add the seed/date mix to the mixing bowl and add the remaining ingredients. Mix well. This seems to work best by massaging the ingredients with your hands.

Form the dough into your desired cake shape. Either mold it into a traditional cake shape on a plate, make cupcakes, or layer it in a spring-form pan to make a double-layer cake or perfectly rounded cake.

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Cream Cheese Frosting

1.5 Cups Cashews (soaked and rinsed)

2 Tbsp Lemon Juice

2 Tbsp Vanilla Agave Nectar

1/2 Cup Water

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Blend all ingredients until smooth (works best in a high-powered blender). Spread frosting over the cake and serve or chill in the refrigerator for later enjoyment.

Enjoy!

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Chocolatey Chocolate Brownies

This is my new favorite when I crave chocolate chewyness (sorry chocolate cake recipe, this one wins out). I’ve taken a recipe from Ani Phyo’s awesome recipe book, Anis Raw Food Kitchen, and I’ve altered ingredients to make it taste like chocolate brownies with chocolate icing on top. Mmmmm!

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Brownies (fills a 9×12 pan)

3.5 Cups Brazil Nuts

1 tsp Sun Fire Salt

3 Cups Dates

2 Tbsp Vanilla

1.25 Cup Cacao Powder (or use Carob if you prefer)

1/2 Cup Mesquite Powder

1/4 Cup Tocotrienols (also known as “tocos”)

3/4 Cup Pecans or Walnuts – chopped (I like brownies with nuts)

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Add the brazil nuts and salt to a food processor and grind into a fine powder. (Note that you do not need to soak brazil nuts – they don’t have enzyme inhibitors like most other nuts). Add the dates and vanilla to the food processor and process until a smooth cake batter like consistency (you may want to add the dates a few at a time).

Empty the brownie mixture into a larger mixing bowl and add the cacao powder, mesquite powder, tocos and chopped nuts. Mix thoroughly.

Line your 9×12 pan with waxed paper for easy clean up and lifting brownie pieces out later. Put the brownie mix into the pan and spread evenly, pressing down with your hands to make a uniform appearance in the pan.

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Chocolate Icing

1 Cup Dates

1/4 Cup Cacao Powder (or use Carob if you prefer)

1/4 Cup Olive Oil

2 tsp Vanilla

1 Cup Water

1 Tbsp Lecithin

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Add all ingredients except the lecithin to your blender and blend until smooth. Add the lecithin, which acts as a thickener, and blend on high until smooth.

Pour the icing on top of the brownies and spread evenly. Refrigerate or freeze for an hour for the icing to set – or enjoy immediately for an even gooier finger-licking experience.

Enjoy!

And stay tuned for my favorite upgrade on this upgrade … Chocolate Brownies with Raspberry Icing. MMMMMmmmmmmmmm, yummy!

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Goji Lemon Bars: Chewable Goji Lemonade

If you like lemon bars, or you like Goji Lemonade, I think you’ll really like these Goji Lemon Bars. This is an adaptation of Ani Phyo‘s Lemon Coconut Bars recipe.

I’ve clarified some of her recipe and added in goji berries. It’s pretty darn yummy. Try it and taste for yourself!

This recipe makes about 12 bars in a 9×9 inch pan.

Ingredients:
1 Cup Almonds (soaked 8 hours and rinsed is best)
1 tsp Sun Fire Salt
1.5 Cups Dates
1 Tbsp Vanilla (or 1 vanilla bean – scrape the insides)
Zest of 1 Lemon (optional)
2-3 Tbsp Lemon Juice (juice one lemon or use juice from a jar which is way easier)
1 Cup Finely Shredded Coconut
2 Tbsp Goji Berries

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In food processor, grind 1/2 Cup of the almonds until coarse. Spread evenly across bottom of 9×9 inch pan. (Tip: put the pan in the fridge or freezer to help this almond bottom set while you work on the rest).

In food processor, add remaining 1/2 cup of almonds and salt. Process until finely ground – like a flour. Add the dates, vanilla, lemon and goji berries. Process until a dough-like consistency. (Tip: you can add a little water or a little extra lemon juice to facilitate the processing, but you want it to be pretty thick dough).

Spread lemon filling on top of almonds. The lemon filling is pretty sticky, so you may want to dollop the filling across the pan and use wax paper to press the filling in evenly across the pan.

Optionally, sprinkle with some additional coconut flakes on top and press in with wax paper.

Chill in the fridge for a couple of hours before cutting into squares and serving.

Ani says this will keep for 6 days in the fridge, but we’ve had some keep for more than a month in the fridge. You could also freeze bars for longer storage and defrost them before eating.

Enjoy!

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Raw Mango Blueberry Cobbler

Oh My Goodness this is a good dessert! OK, so I don’t ever post icky desserts, but wow, this mango blueberry cobbler gets high praise! The recipe is a slight adaptation from Ani Phyo’s Mango Cobbler in her recipe book Ani’s Raw Food Kitchen.

Really, the only thing I did differently was to add blueberries into her recipe … I love mango and blueberries together. Here’s the recipe with my additional notes below on how I would improve or play with it even more:

Crust/Topping:
3 Cups Pecans (dry)
3/4 tsp Sun Fire Salt (or other high quality sea salt)
1 Tbsp Vanilla Extract (easier) or 1 Vanilla Bean (scraped insides only)
3/4 Cup Dates (pitted)
1/2 tsp Cinnamon
Process the pecans and salt in a food processor or dry container of your high-powered blender until a flour-like consistency is reached. Add in the dates, vanilla and cinnamon and process until mixed well and a dough-like consistency. Set crust aside while you make the syrup (no need to clean out the food processor).

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Syrup:
3/4 Dates (pitted)
3 Tbsp Coconut Oil
1/2 Tbsp Vanilla Extract (easier) or 1/2 Vanilla Bean (whole bean)
1/3-2/3 Cup Water, as needed
Food process or Blend all ingredients until a smooth, thick syrup consistency. Add more water only as needed in order to facilitate the blending process.
Tip: process the dates first into a paste before adding the liquid ingredients.

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Filling:
4 Mangoes (ripe Kent variety is best because they are the least stringy/fibrous)
3/4 Cup Blueberries (fresh or defrosted frozen variety)
Dice the mangoes into bite-size cubes. Put all filling ingredients into a large mixing bowl. Add the syrup and toss until all the fruit is well covered.

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Press half of the crust into the bottom of your serving bowl. I first used a 1 quart casserole for a thick cobbler. In this photo I’m putting all the crust on top in a lasagna-style pan.

Pour the mixed filling/syrup on top of the crust. Crumble the remaining crust/topping across the top of the filling. Your dessert is now ready to enjoy immediately or refrigerate for a couple of days of enjoyment.

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Here are a couple of suggestions for ways you might play with this recipe:

Add a little cinnamon to the syrup for additional “baked” flavor
Make the filling with peaches instead of mangoes.
Make a filling of all berries or sweet apples
For a larger pan, like a lasagna-style pan, put the filling/syrup directly into the pan and put all of the crust/topping on top. This makes it even easier to get the dessert out of the pan.
Add finely ground pecans or other favorite nuts on top for a crunchy topping
Use Blackberries instead of Blueberries … even more delicious!!!!
Use Walnuts instead of Pecans in the crust for a less sweet crust and more Omega 3 Essential Fatty Acids

Enjoy!

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Raw Carrot Cake with Cream Cheese Frosting

Chocolatey Chocolate Brownies

Goji Lemon Bars: Chewable Goji Lemonade

Raw Mango Blueberry Cobbler

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