I love dessert. I have a sweet tooth, but I also have an emotional bond with desserts that started when I was a child. Every holiday I’d help my grandmother in the kitchen and desserts were my duty. Lemon Ice Box pies, chocolate sheet cakes, and coconut cream pies were all on the menu. It was our time to bond, and proudly serving them to our family was my time to shine.
When I became vegan I was at a loss. I questioned everything I had learned about baking from my grandmother and in culinary school. The techniques of vegan baking were new skills I had never attempted to master and raw vegan baking was a total mystery to me.
Sweet Secret of Raw
How were so many of the raw vegan desserts I’ve had so similar to their traditional counterparts? Raw baking must be a very complicated process, right? Luckily, the questions didn’t remain a mystery for long. I not only lived a few minutes from the fabulous bakery, Sweet Secret of Raw in Prague, but their friendly owner Veronika was willing to reveal their secrets to me…well some of them.
One morning I sat down with Veronika at Sweet Secret of Raw and over a strong cup of coffee and a slice of their heavenly chocolate peanut butter pie we discussed raw baking. By the way, if you are in Prague, you have to try this dessert. It’s AMAZING. Thick, creamy, decadent, and delicious. You can thank me later.
Anyway…where was I? Oh yes, the secrets of raw baking. She explained to me that the biggest secret of raw baking is that it’s actually pretty easy. It boils down to high quality ingredients, great recipes, and a few nifty electronics. Think high-speed blender and food processor. That’s about it.
Thankfully, I didn’t have to take Veronika’s word for it. She invited me into their kitchen to look around and have a private demo from her pastry chef. Needless to say, I was pretty excited. I sort of felt like those kids before they entered Charlie’s chocolate factory…except minus all the creepy stuff.
The Sweet Secret of Raw’s kitchen is chocked full of beautiful ingredients like a variety of nuts, dried dates, figs, and coconut oil, butter, and homemade cream. It’s a dream for any health nut with a sweet tooth.
It took about 20 minutes for the chef to show me how to make an acai cake. It probably would have taken half the time if I wasn’t asking so many questions.
I couldn’t belive it. In less than 20 minutes an entire cake was made and ready to set in the refrigerator overnight. So much easier than traditional baking and so much more healthy!
If you don’t believe me, try it yourself. Here is the Sweet Secret of Raw’s super fast and easy recipe for Raw Acai Cake.
Sweet Secret of Raw’s Acai Cake
- 1 cup brasil nuts
- 2 cups of shreded coconut
- Seeds from 1 vanilla bean
- Pinch of salt
- ½ cup of fresh dates
- 170g cashews
- 2 bags of frozen acai (2x200g)
- 130g of dark agave sirup
- 1 cup of coconut butter (melted)
- 2 cm of vanila bean
- Pinch of salt
- ½ cup of water
- 100g coconut oil (melted)
- 1 spoon of vegan lecithin
Crust: Add all ingredients to a food processor and blend until well mixed. Press ingredients evenly into the bottom of a 12 inch spring form pan.
Cream: Add the cashews to a high speed blender and mix until liquid. Add the remainder of ingredients and blend mixture is smooth. Pour the mixture over the crust and smooth with a rubber spatula. Chill the cake for at least 12 hours in the refrigerator before serving.