What crazy and exciting times we’re living in. I spent most of yesterday and today making kale chips, zucchini chips, zucchini rolls, colourful salads of all sorts, healthy drinks and yummy wholesome desserts. No, all this was not solely for my big tummy that seems to almost always crave some food. I catered for a couple of events. And what an amazing feeling it is to be part of such a healthy change (I’d like to say revolution, but I’m not such a big fan of the word).
Kale (and other veggie) chips these days are replacing the deep fried, salt and fat loaded traditional chips. More and more. Zucchini rolls filled with dark leafy greens, tomatoes and what not, are replacing rolls swimming in cheese and oils. Change is happening and I couldn’t be happier nor more grateful that I am a part of it. And the happy feeling I get when I see an 8 year old little munchkin jumping with joy that her kale chips have arrived …. Priceless. I would actually squeeee with joy too, but for the fact that I have to maintain my composure. I’m ‘the lady that makes the yummy food’. I’m an adult. Presumably.
Among the raw cookout that took place these past couple of days, I also created few gorgeous recipes to share with all of you! One would be this masterpiece of a cake. Such simple, wholesome ingredients. So gorgeous a result. So easy to make. So easy to devour.
Banana coconut cream cake with brownie base
- 1/3 cup sunflower seeds
- 1/3 cup walnuts
- 2 TBSP cocoa
- pinch cinnamon
- pinch nutmeg
- pinch salt
- 2 TBSP coconut oil (melted)
- 2 TBSP date paste
- 1 medium sized banana
- meat of 1 young coconut (about 1.5 cups of coconut meat chunks)
- 1/5 cup coconut water (or plain water)
- 2 TBSP sweetener of choice (raw honey, pure maple syrup)
- 4 TBSP coconut oil
- pinch of vanilla seeds
- Add the ingredients for the base in a blender and process until you get a sticky ‘dough’.
- Press the ‘dough’ into the cake pan and place in the fridge.
- Crack open your young coconut, pour the water in a bowl and scoop out the flesh using a spoon. Rinse the flesh and make sure there’s not shell bits on it.
- Add coconut meat, 1/5 cup coconut water, sweetener, coconut oil and vanilla to a blender and blitz until you get it really smooth and silky.
- Cut your banana in half and place the 2 halves onto the cake base.
- Scoop the coconut cream mix on top of the banana and the base, making sure you fill in all the little gaps.
- Place the cake in the freezer to firm up for about 40 – 60 minutes.
- When ready to serve, dust with cacao powder or grate some raw chocolate on top.