Still waiting for more news on seperating choc - but thought you might like this...
I call it ah - Choc Banana Flan.
In processor - 2 cups pecans, cacao powder, sultanas, coconut oil.
Press into flan base.
Chill
Mix 5 tablespoons Freenut butter and Honey. Or agave if you don't like honey. Freenut butter tastes just like Peanut butter but made with Sunflower seeds.
Spread this onto "biscuit" base in flan dish.
Blend two bananas, some cacao butter, young coconut flesh (one) vanilla, agave, cacao powder and a dash of coconut water if need be. Mixure should be creamy.
Pour into flan dish.
Chill.
Mix coconut oil, cacao powder and agave.
Spread on top. Chill.
It's getting best dessert ever claims from she that has tried it.
I am pretty happy with it too. I know it is just a variation on every dessert but there you have it!
JLK.

Gosh, you only have to drop your kit around here to cause a commotion! I've been this way for months!
Sheryl,
I was following Piers - Fav Choc Recipe in the new Recipe section - he says he uses equal amounts of cacao and coconut oil... it still tastes good mind - but I want it to all smooch together - the unsweetened cacoa butter on the top is a flaw in my plan for perfect raw choc. How else can I rule the world?
I might try blending it... I figure it's because the cacao and coconut oil have different melting temps - so one sets before the other and floats to the surface...
also - have been dropping in a half teaspoon of Freenut butter - made from sunflower seeds to produce a sort of raw Peanut Butter Cup. You gotta love that!
Thanks for helping sort out this choc imperative.
JLK.

I couldn't find the thread/s on choc so started another.
Because whenever I use Piers recipe for fav choc - my cacao butter seperates - from the coconut - so I get a layer of unsweetened cacao butter on top - then a very sweet and syruppy underneath.
Is there something you can do to blend the cacao so that it doesn't seperate?
You know, only perfection will do...
Many thanks,
JLK.

I haven't got a name for this but here it is - I love the flavour and never tire of it - but have to admit - the speed in which it comes together is another attraction!
Spiralise a beetroot or two,
ditto carrots
maybe a zuc if in the mood
or spinach
half handful of currants
sunflower seeds,
sesame oil
cider vinegar
tahini
stir and enjoy.
Oh - I like it with nori in as well!

Ok - I have to let you know, in the quest for best dessert ever - I came pretty close.
It all started when my girlfriend went away, last week. Knowing she is not too keen on ice-cream I could finally experiment with the ice cream maker she got me for my birthday  - go figure!
So - three young coconuts - flesh and water
coconut oil - at least a cup of cacao powder - agave. Blended until really smooth.
I set this in the fridge and lo and behold it turned into an amazing chocolate mousse. I'm sure this is no great revelation.
Then, made standard choc - cacao butter, agave, cacao powder - vanilla and rose water! Put aside.
Then, made candied almonds - chopped almonds, soaked, then dipped in agave and cinnamon - dehydrated until done! Put aside.
Then, goji berries, orange juice, I think it was allspice or no - it was and a clove and nutmeg - and psyllium husks - to make a sauce.
Put the mousse in the ice cream maker - it didn't really go hard so I call it Choc Mousse-cream.
Spread a spoonful of the goji/orange sauce on a plate, two scoops of Mousse-cream, grated choc, sprinkle of lemon rind and some candied almonds.
Needless to say it went off a treat! Gave it to my sangha after meditation and they couldn't believe it! I eventually told them I had been raw for the last seven months and all those desserts they had enjoyed were also raw! They want me to organise a gourmet raw feast, which they will bank roll! I'm just so glad they enjoyed it - they haven't stopped going on about it in fact! So there you go...
ps - don't tell my girlfriend!
JLK.

Well, last weekend it was this -
a base of pecans and figs, sunflowers, coconut oil, sultanas -
then about a dozen soaked dates, loads of cacao, agave, flesh of coconut, brazil nuts, coconut oil, sprinkled with nibs -  put in fridge to set.
Served with cashew custard - cashews, vanilla, coconut water and agave. Will add mesquite next time.
I know it's nothing really original - just variations on a theme but it is starting to work!

JLK.

Well, since I started being a raw-o-phile back in March, I make it six months and counting! I have in that time had two or three cooked meals - maybe four - when dining out at friends houses. I like that I have the flexibility to deviate from my normal diet without the stress and guilt I may have put on myself before. I guess because eating raw seems more like a lifestyle than a diet as such. I have been in great health these months, have lost a load of weight and am the slimmest I have been since I was 18! I have noticed more energy, in that I am sleeping less, but the one completely tangible result is my eyesight has improved! A book I couldn't read six months ago is now easy for me to see and read, that is pretty impressive as far as I am concerned. I have found the support of this network of great buoyancy, just knowing that there are other people out there thinking and doing similar things makes it all make sense to me in a way.
That my contact, admittedly all done via the interenet, with this network has been rich and rewarding, with generosity and openess being the seeming norm!

I want to thank Sheryl and Piers once again, for being shining ilights in this dimly lit world!
thanks to everyone else for just being there.

love and light,
JLK.

ps - my quest for the perfect dessert continues - I think I am getting close!

Well, for those few that saw my post about Life by Chocolate - I am now turning my attention to this recipe! You see, Zoe is having a gathering on Friday and I am going to surprise her with a cake! It has to be a beauty because all her friends will be there! She will be torn between wanting them to taste it and wanting to save it for herself!
In the base layer - I used half walnuts/pecans and added a couple of figs and a handful of goji - goji makes anything better!
Then, I decided I wanted to do a layer of soaked blueberries, with some coconut water, coconut oil and lemon zest. I added a bit of psyllium to make it gel.
In the cheeze layer - I added the flesh of a ripe young coconut! And in the choc topping, added some date puree! I nearly did a "caramel" layer - of yacon syrup and coconut oil - experimented with it today and it worked quite well but to be honest had a little too much and the thought of making more was unappealing!

I vow to find the best raw dessert ever tasted - Zoe is going to be my yardstick! When I get her clothes to explode in pure taste excitement - I will know I am on a winner!
I'll let you know how this one goes down!

JLK.

Ok - last week it was my girlfriend - Zoe's birthday and I wanted to make her the best raw cake ever! We are both dessert lovers and I wanted this one to be really special! Sheryl, very kindly, sent me some recipes she had and I finally found one I thought worthy. Of course I made some adaptations but want to let you know how it went.
It was a four layer chocoloverlava-cake! That's what I call it.
Layer 1 - the base
soaked figs, pecans, salt, carob powder - processed until sticky. Pressed into botom of sprng form cake thing - then put in freezer.
Layer 2
I wanted this to be really like a caramel layer!
cacao butter, yacon syrup, mesquite meal, dates (pureed)
Layer 3 Sort of a mousse!
cacao powder, carob powder, young coconut flesh, avocado, agave, vanilla bean, cashews - blended until smooth.
Layer 4 - meant to be like icing!
Cacao butter, agave, cacao powder, date puree.
Sprinkle on top - goji berries.

The verdict. To be totally honest - it's not the cake I will call my signature dessert - so far the blueberry cheezecake is winning but will try the carmel devine this week - birthdays can carry on for a week at least can't they?
Critique - the "caramel" layer didn't set the way I planned - nor did the icing, which was more like a choc sauce.
Still - Zoe thinks the cake mutated to match her tastes rather than mine - as she said it was the best dessert she has ever eaten! So, a success - as she was the person I, or the cake, was trying to please!
I can't thank Sheryl enough and vow to report back to you all when I find the cake which satisfies my stringent taste buds!

Thought some might like to know - I ordered some stuff from the US - which got held up in customs for ages and a couple of days after ordering RP had half of it in stock again but anyway, one thing I got was Yacon syrup. Which is made from a root vegetable and is really delicious. If Agave is more like maple syrup - Yacon is more like malt or molasses. It has a rich, smoky flavour and it quite thick! I would definitely like to get more - hopefully from RP! It makes for an amazing M*rs B*r when spread over choc fudge and then covered in choc coating!
Why does it seem all raw people are so obsessed with making delicious desserts and treats? I know I am - but I guess I was before going raw too!

JLK.

This has been my breakfast for the last few months - give or take a few ingredients that I have only recently added - but thought it might be time to share -

Pulp of one FYC (Fresh Young Coconut)
Half the FYC water
2 handfuls of fresh macadamia nuts
T of Maca
T of Mesquite Meal
Splash of vanilla
T of raw cacao
T of raw carob
pinch of salt

give it a whisk in HSB (High speed blender) for 20 secs but before the macadamias become completely involved.
It is a great way to start the day, and for a kid that used to have c*c* pops with sugar on  - that's really saying something!

JLK.

I just have to say, after 3 months of Phase one (no carbs, fruit or sugars of any kind) I made Sheryl's recipe above and the choc fudge. They blew off my girlfriend and my pants! So delicious! The white choc didn't really set properly so was sort of a goo, don't know what I did wrong but it added to the indulgence! Thanks so much Sheryl - these recipes are amazing!
JLK.

Thank you one and all! I went out and got a bonk - uh - nut cracker that is.
But would like to see what the ones you had were like Sheryl - the bonk is pretty time consuming! It is like a vice so all that twisting and turning is doing my wrists in!
If they aren't too much - maybe you could email the details or picture and I'll get one and give the bonk to Zoe - my girlfriend.

So nice to know you guys are all here doing your thing!
Thanks again,
JLK.

Hello to you all,
I was wondering if anyone knew a good nutcracker to buy for macadamias - in Australia preferably!
Will a regular nutcracker do?
I was sure I saw a funky one for sale here at Raw Pleasure but now think I may have been hallucinating.
Any tips would be most appreciated!

JLK.

Wasn't sure where to post this... so decided here was ok!
I am going to Perth in a week or so for some work and when I was over there earlier this year - I couldn't for the life of me find any young coconuts!

I know there are some Perth natives on this forum (Jen, Joss) I wonder if they might know of a secret supply and point me to its whereabouts!

Would be most appreciative as can't imagine a week without them and don't think you are allowed to bring fruit into WA!

merci,
JLK.