Entertaining in the Raw - Matthew Kenney [25]
2 cups chopped coconut meat
2 cups cocoa powder
1/4 cup fresh lemon juice
2 quarts water
2 tablespoons maple syrup
1/4 cup raw agave
2-1/4 teaspoons salt
Mint Custard
2 cups cashews, soaked 4–6 hours
1 cup coconut meat
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup raw agave
1/4 cup coconut oil
3/4 teaspoon peppermint oil
Jam
1 pint raspberries
1/4 cup Irish moss
1/4 cup raw agave
1 tablespoon lemon zest
Sauce
2-1/2 cups raw agave
1 cup cocoa powder
1/4 cup carob powder
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 cup maple syrup
1-1/4 cups coconut oil
Banana “Ice Cream”
1 cup cashews, soaked 1–2 hours
1/2 cup coconut meat
1/2 cup raw agave
1-1/4 cups water
2 fresh bananas, peeled
1 teaspoon lemon juice
1/4 vanilla bean, scraped
Pinch sea salt
1/2 cup coconut oil
Crêpes Blend all ingredients in a Vita-Mix. Spread thinly into 4- or 5-inch rounds on dehydrator Teflex sheets (9 per tray). Dehydrate 5–6 hours, or until dry but very pliable.
Mint custard Blend ingredients in Vita-Mix until smooth. Place in quart containers and freeze. Run in a Pacojet, freeze, and then run again. Makes 1 quart.
Jam Blend all ingredients in a food processor, chill for 3 hours.
Sauce Blend ingredients in Vita-Mix until smooth.
Banana “ice cream” Blend all ingredients in Vita-Mix until very smooth. Pour into an ice cream maker and follow manufacturer’s instructions.
Assembly Fill the crêpes with mint custard and jam. Scoop banana “ice cream” to the side and pour chocolate sauce over top. Serves 4–6
Frozen Mint Panna Cotta with Marshmallow Whip, Vanilla Wafers, and Bittersweet Cacao Sauce
This requires marshmallow extract, but if it is unavailable, extra vanilla bean will be fine. As with many desserts, the components of this will work well with any number of recipes.
Panna Cotta
3 cups cashews, soaked 1–2 hours
1/2 cup coconut meat
1-1/2 cups raw agave
2 cups water
4 teaspoons vanilla extract
1-1/2 teaspoons nonalcoholic peppermint extract
1/4 teaspoon sea salt
1 cup coconut oil
6 tablespoons spinach juice
2/3 cup chopped pistachios
1/2 cup cacao nibs
Whip
1-1/2 cups cashews, soaked 1–2 hours
1-1/2 cups coconut meat
1 cup raw agave nectar
3/4 cup extra-virgin coconut oil
1/4 cup water
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1–2 bottles marshmallow extract
Wafers
3 cups fine cashew flour
1-3/4 cups almond flour
1/4 cup coconut oil
1 cup maple syrup
4 teaspoons vanilla extract
4 vanilla beans, scraped
1-1/2 teaspoons sea salt
Lemon juice
1/2 teaspoon cinnamon
Sauce
3 cups raw agave
1-1/2 cups raw cacao powder
1/4 cup raw carob powder
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
1/2 cup coconut oil
Panna Cotta Blend all ingredients except pistachios and cacao in a Vita-Mix until smooth. Stir in pistachios and nibs. Freeze in custard molds until ready to use.
Whip Blend all ingredients in Vita-Mix until very smooth. Chill in freezer 3–4 hours, then whip in a blender.
Wafers Mix ingredients in a medium-size bowl by hand. Spread to 1/8 inch thick on Teflex sheets and dehydrate 4–5 hours. Cut into desired shapes and place on dehydrator screens; dehydrate an additional 4–5 hours.
Sauce Blend ingredients in Vita-Mix until smooth.
Assembly Unmold panna cotta onto plates—garnish with whip and drizzle sauce over the top. Stick two wafers into each panna cotta. Serves 4–6
Chocolate Cake with Sweet Cherries, Spiced Cinnamon “Ice Cream,” and Cayenne-Cacao Syrup
Everyone has a favorite chocolate cake recipe, which makes it a challenge to come up with a new one. This unusual recipe is made with cashew flour, which gives it a dense, almost flourless character as well as a nuttier base than a typical cake with eggs, sugar, and white flour.
Cake
4-1/2 cups fine cashew flour (passed through a tamis or fine sifter)
3 cups cocoa powder
3/4 cup maple syrup
3/4 cup raw agave
1-1/2 cups water
1/2 tablespoon sea salt
3/4 teaspoon vanilla extract
1/2 teaspoon cinnamon
Cherries
2 cups cherries
1/4 cup raw agave
Pinch