Ti-rau-misu 2nd place winner at naked at simply raw festival

[CINDY A]

I could not find the recipe for the winner.

TI-RAW-MISU

Anastasia Barrett

Bottom layer
• 3 cups almond flour
• 1 cup agave nectar
• 1.5 cups raw cacao powder
• 1 cup water
• 1/2 tsp sea salt
• 2 TBSP vanilla
• 1/2 tsp organic cold pressed espresso

Mix all ingredients in the blender. Spread in the cake pan and chill.

Middle and top layers
• 2 cups cashews
• 2 cups coconut meat (from young Thai coconuts)
• 1 cup water
• 1 cup coconut oil
• 1 cup dates
• 1/3 cup agave
• 1 TBSP vanilla
• sea salt
• ¾ cup raw cacao

Mix all the ingredients in the blender. Separate mixture into 2 equal parts. Mix in ¾ cup of raw cacao powder into one part and spread over the chilled cake.
Return to fridge for 1 hour. Spread the remaining layer and chill until set (for couple of hours).

[Luciano]

thanks! this is awesome ill try it in a few days.


award winning recipes are always welcome.... any of you guys care to share another?

[CINDY A]

Here is another recipe from the same contest---don’t know if it won. ---but hopeful someone might be interested in it

Strawberry Brilliance Pie

Original recipe from Cafe Gratitude

Prepared By: Deborah Laplante

Brazil Nut Crust
• 2 cups Brazil Nuts
• ¾ cup Cashews
• 1 cup Coconut flakes
• 5 ounces date paste (by weight)
• ¾ tsp vanilla

Process nuts & coconut to fine crumbs in food processor, add vanilla and salt. With processor running add date paste through chute in small chunks. Pulse until mixture starts to stick together, be careful not to over process. Press into 10” pie plate, place in freezer while making filling.

Strawberry Filling
• 2 oz. Irish moss by weight (previously rinsed soaked 24hrs rinse & dry)
• ¾ c. Agave syrup
• 6 Tablespoons lemon juice
• 3 Tablespoons water

Chop moss into small pieces add all ingredients to blender. Blend until smooth (this may take 2 -3 minutes being careful not to overheat) then add to blender.

• 4 cups fresh strawberries (16 oz. by weight)

• 2 tsp liquid vanilla (no alcohol)

• 1/8 tsp salt

Resume blending until mixture is smooth and creamy. Add

• 1 tablespoon lecithin
• ½ c. coconut oil (melted)

Blend until mixture is smooth and creamy. Set in freezer 35-40 minutes to set or until center is firm.

Strawberry Meringue Topping
• 2 C. Coconut meringue
• 3-4 strawberries (2 ½ oz by weight)
• ½ tsp beet juice
• 2Tablespoons coconut oil (melted)

Blend meringue to loosen it up now add strawberries and beet juice, blend until well incorporated. Add the lecithin and the coconut oil resume blending until mixture is consistent. Pour on top of pie and spread evenly. Return to fridge, allow to set up overnight. Garnish with fresh strawberries and serve.

[klomasius]

Um... I've never heard of raw coffee.

The beans are roasted to get the coffee flavour. Correct me if I'm wrong anyone.

[revdrcyn]

Um... I've never heard of raw coffee.

The beans are roasted to get the coffee flavour. Correct me if I'm wrong anyone.

You are absolutely right, which I am sad to say, as coffee is the one thing I miss.

Cafe Gratitude serves an organic slow drip coffee as well as a cold-processed coffee elixir, which they also sell in bottles, BUT the coffee beans themselves were roasted in the first place.