tales and thoughts of a battling obsessive eater

This is your most highly-prized recipe you’ve been saving for your book. Do you know what you’re doing?

Not sure myself. But, 1) Book is a long way, 2) People have been bugging me about it, 3) This might infuse a little faith to raw in people. Like a bait. Or teaser. And 4) I guess it’s open source age.

Lets hope so.

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Nothing beats the hedonic experience of cream fats and refined sugars in non-raw desserts. Although I’d be eating towards ecstasy with regular desserts, I’d also find myself struggling in finding the control switch to stop. The experience usually ends with regret and self-blame for weakness. For some reason I can’t quite explain, raw fats and sugars differ in giving their sense of satiation or fullness. And still so delicious.

TIP: If you cannot source certain raw ingredients such as honey and cacao, don’t let that hold you back. Use regular honey and roasted cacao powder.

Cashew Milk

1 cup cashews, soaked 1-2 hours

3 cups water

2 tablespoons raw honey

1 teaspoon vanilla extract

pinch sea salt

Blend all ingredients in a blender on high until you reach smooth milky mixture.

Use the remaining of this milk as your raw milk substitute. Drink on its own, use with cereals, or blend into fruit shakes.

Coffee Cake Layer

1/2 cup dates (preferably Medjool dates), soaked in 1/2 cup water until soft.

1 cup cashews, soaked 1-2 hours

3 tablespoon rum

2 1/2 tablespoons virgin coconut oil

1 tablespoon raw cacao powder

1/2 tablespoon raw honey

1 1/2 teaspoons coffee extract

1 teaspoon vanilla extract

pinch sea salt

In a food processor, mix all ingredients until well incorporated and smooth.

Cream Layer

1 cup cashew milk

1/2 young coconut meat

1 tablespoon virgin coconut oil

1 teaspoon soy lecithin, optional

1 teaspoon raw honey

1/2 teaspoon vanilla extract

pinch sea salt

Tip: You may substitute coffee extract with one serving of espresso or 1 tablespoon of coffee liquor. If sweet coffee liquor is used, omit raw honey.

Blend all ingredients in a blender on high until smooth.

*Soy Lecithin is a substance that acts as an emulsifying agent.  It prevents fat and water components from separating. Not a must, however. You can omit.

Topping

1/2 tablespoon raw cacao powder

Assembly

In a small casserole dish or pie pan, form a coffee cake layer (about 1cm in thickness) into  bottom of pan; then pour a layer of cream (about 0.5cm in thickness) over coffee cake and  chill in freezer until firm.

Repeat layering and refrigerate until firm.

Through a sieve, sift through raw cacao powder to dust over top layer of cream. Refrigerate until serving.

enjoy.