When YumUniverse tweeted to me their upcoming ‘party’ recipe contest – I was sold. I mean after all, I am kind of an ex-party girl – So, it seemed fitting. Immediately, I started brainstorming the most bizarre ideas I could come up with – I even contemplated ordering a molecular gastronomy kit for raw caviar pearls. However, I realized I was losing my perspective and needed to regroup.
Then, it hit me – wait a minute, not only is Yum Universe turning one, but so is Rawxy! And from there, the inspiration started to flow – I wanted to create the most perfect party recipe that reflected (and celebrated) Rawxy’s food perspective.
So, what is Rawxy’s perspective?
When I started Rawxy last year, It was out of both passion and frustration. Passion for a high-raw lifestyle, and frustration towards those who think raw foods includes living in a tree house and snacking on bark. It was my way of saying ‘hey, if anything, eating raw makes you more foxy!’ Because after all, what’s more foxy then being happy, healthy and in tune with ones body? Yeah, nothing! I wanted to show the world that raw food could be chic, creative and fun! Moreover, attainable by even the most superficial crowd.
Fully embracing the idea of foxy raw food, I came up with The Yum Cake. A cake that celebrates the idea of bringing raw food mainstream – I not only wanted to create a recipe, but then show how it could rise above you’re average party desserts (i.e., the over-played cupcake), with bold graphics and fun die-cuts!
Flavor wise – this cake is an apricot and coconut cream cake, with a pistachio crust and dark chocolate topping. It’s sweet, but not too sweet – and is bursting with flavor! Plus, the bitter dark chocolate is a perfect complement to the apricot undertones. Basically, It’s YUM!
The Yum Cake
An apricot and coconut cream cake, with a pistachio crust and dark chocolate topping.
Crust:
1 C raw pistachio
.5 C raw almond meal
5 dates (pitted)
1 T coconut oil
dash of sea salt
In a food processor, process all ingredients until somewhat pliable. Set aside.
Filling:
(will make quite a bit – can cut in half if making smaller cakes)
3 C coconut butter (blended dehydrated coconut – about 7.5 cups pre-blending)
1 C soaked apricots (measure before soaking)
1/2 coconut oil
1/4 coconut milk
1/4 C raw honey (maple syrup, raw agave, etc…)
1 T lemon juice
1 tsp apple cider vinegar
1 tsp raw vanilla
.5 tsp sea salt
In a high-speed blender, combine apricots, coconut oil,coconut milk, sweetener, lemon juice and vinegar – blend until smooth. In a large bowl, combine all ingredients using spatula.
Topping:
1/3 C melted cacao butter
1/3 C melted coconut oil
2/3 C cacao powder
Using a whisk, mix all ingredients until smooth. No sweetener is needed, as the bitterness of the dark chocolate will compliment the sweetness of the filling and crust.
Assembly:
Spring form pans
dessert rings
Crushed pistachios
Using a spring form pan or dessert ring, smoosh a few Tbsp’s of crust mixture in the bottom of pan. Following the crust, spoon filling into pan and press down with spatula – leave about .25″ at top for filling. Once filled, place in freezer until firm. Once firm, mix chocolate topping and pour over filling. While chocolate is still wet, sprinkle with chopped pistachios. Place pan back in freezer or refrigerator until firm. Once firm, pop out and serve immediately.
Please visit YumUniverse to see more entrees, and also – to just browse! It’s really a great website full of recipes, resources and much more!
Hope you enjoy!
A big thanks to YumUniverse for holding such a great contest! And of course, Happy Birthday!!
Pingback: Carrot Cake Smoothie — rawxy