I sat in on a raw food "un-cooking" demonstration recently by chef, educator and cookbook author LindaJoy Rose. She demonstrated several recipes from her book "Raw Fusion Recipes, Better Living through Living Foods."
I wrote about my "raw fusion" experience in this week's Table Scraps column in the South Shore News & Tribune and on tbo.com. Find it, along with a flavorful recipe for portobello pesto pizza.
Also from LindaJoy's cookbook is this decadent flourless chocolate cake. It's so good I've made it two times in the last several weeks.
It's so easy! You mix all the ingredients in a food processor, mold it on a cake plate, and you're done!
FAMILY FAVORITE FLOURLESS CHOCOLATE CAKE
2 1/2 cup walnuts
10 -12 medjool dates
1 teaspoon vanilla extract
1/3 cup raw cacao powder, unsweetened
2 tablespoons coconut oil
1 tablespoons syrup or agave coconut nectar
2 tablespoons water
Place walnuts and salt in a food processor and process until finely ground. Add dates, vanilla, cacao, coconut oil and agave, then process until mixture sticks together. Add 2 tablespoons water and pulse for a moment. Form into a 6" circular cake on a serving plate. A small slice of this rich cake goes a long way!
Options: Garnish with mint leaves and/or raspberries.
Source: Raw Fusion Recipes: Better Living Through Living Foods