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RAW VEGAN ALMOND PISTACHIO MOUSSE CAKE : QUICK AND EASY

September 1, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

This is what I whipped up for dessert last night :

For 2 individual cakes :

Crust

1/4 cup almond

1/4 cup raw pistachios

1/4 cup dessicated coconut

2 to 3 dates

1 tbsp water

Combine the almonds, pistachios, coconut and dates in a food processor until the mixture reaches a breadcrumbs consistency. Start with 2 dates, do a taste test and add a third one if you want it sweeter.

Mousse

1 ripe avocado

1 tbsp agave syrup (or you favourite liquid sweetener)

3 tbsp water

up to 3ml natural almond essence, depending on your product’s mixing instructions

1 tsp coconut oil

a pinch of salt (rock crystal salt or sea salt)

Blend the avocado, agave / liquid sweetener, water and almond essence until creamy. Then add the coconut oil and salt, blend again.

To serve, assemble the crust and the cream using cooking rounds or little tartlet cases. Allow to set a couple of hours in the refrigerator or a few minutes in the freezer. Top with caramelized almonds and pistachios, or dessicated coconut, or fresh fruits, or anything that takes your fancy. Enjoy

Keep Smiling

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© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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2 comments

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