The other day I was sent another gorgeous book to review – Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts by Christina Ross. How good is my life lately?! When there’s cookbook upon cookbook of vibrant, plant based deliciousness, I definitely have no reason to complain. Imagine someone asking you ‘Excuse me miss, would you like to receive a free recipe book focused only of raw, wholesome desserts?’ What would you say to that, other than ‘Umm, heck yes! I’ll take two in fact!’.
So here we are, cookbook in one hand, raw cake in the other, the obvious outcome. The only thing I could say about Christina’s lovely book is YES. If you’re looking for a way to make some changes to your diet, to make some healthier substitutions and ditch processed sugars and desserts filled with nasties, this book provides plenty of inspiration. In a nutshell:
- there’s heaps of recipes! really, heaps.
- it has your basics covered: from stocking the pantry, kitchen essentials, nut butters and nut mylks to chocolate or caramel sauce
- there’s some seriously mouthwatering cakes, pies, tartlets, cupcakes and what not based on a diversity of fruits
- there’s ice cream involved! and you know, puddings and parfaits and some truffles too. but ICE CREAM!
- there’s plenty of shakes and healthy sips and fruit based snacks
- and if all the gorgeous recipes are not enough for you, there’s also plenty of tips and tricks and some cool info facts about the ingredients (like peeling back the mysteries of bananas!)
- it’s a joyful book with smiles and sunshine in between its pages
The only drawback of the book? When you want to whip up a treat, it is sooo hard to decide which one!
Back to the positives – Greedy as I am, I did
get ask for two books. One for me and one for YOU! Yes, that means there’s a GIVEAWAY involved as well. Happy times! Read on.
Raw Banana Toffee Pie
Ingredients for crust
- 2/3 cup brazil nut flour
- 2/3 cup coconut flour
- 1/3 cup coconut sugar
- pinch sea salt
- 2 TBSP either coconut nectar or maple syrup
- pinch vanilla seeds
Ingredients for caramel
- 3/4 cups melted cacao butter
- 3/4 cups coconut nectar or maple syrup
- 1/4 cup lucuma powder
- 1 tsp butterscotch extract (I had none so I used 2-3 Medjool dates)
- handful cashews
Ingredients for filling and cream
- 1.7 cups coconut cream
- pinch vanilla seeds
- 1 large, firm banana, cut into medium slices
- Add the ingredients for the crust to a food processor and blitz until sticky but still crumbly. Scoop out the mix and press it into a cake pan lined with baking paper.
- Add the ingredients for the caramel to a blender and process until smooth. Scoop out the mix onto the pie crust.
- Top the caramel layer with the banana slices – start in the middle and work your way out.
- Add the coconut cream and vanilla to the blender and blitz until fluffy. You can also whip it up with an electric or hand mixer. Scoop the coconut cream on top of the banana slices and smooth it out.
- Pop the pie in the fridge or freezer to set.
- To serve you can drizzle some raw chocolate or enjoy as is.
*GIVEAWAY is taking place over on INSTAGRAM.*