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Even more naked

~ A flexitarian's forays into plant based eating

Even more naked

Category Archives: Sweet stuff

Matthew Kenney’s Raw Chocolate Brigaderios

14 Wednesday Aug 2013

Posted by Even More Raw and Naked in Sweet stuff

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chocolatetrufflesbrigaderios

With friends coming to stay this weekend, I was looking for a recipe to truly impress even the most sceptical of traditional eaters that the world of raw may have something to offer. This totally indulgent chocolate truffle recipe (aka Brigaderios) from Matthew Kenney’s Everyday Raw Desserts certainly hit the spot and may well be a regular – rolling them in chocolate nibs gave a satisfying crunch ensuring that they were a little out of the ordinary. Taking only 20 minutes to whip up 24 of these beauties they come thoroughly recommended…

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The search for the perfect raw carrot (cup)cakes

09 Tuesday Jul 2013

Posted by Even More Raw and Naked in Sweet stuff

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Raw food carrot cupcake

Raw food carrot cupcake

Carrot cake with a classic cream cheese frosting is one of my favourite foods in the whole world. So the search for a great raw food version is high on my radar. For my first attempt at carrot (cup)cakes I had a go at the recipe from ChoosingRaw.com.

Now the recipe does call for carrot pulp. And if you don’t have a juicer or a friend who is gifting you said pulp, the advice is to grate your carrots and then squeeze them so that most of their juice had come out. So I did this in my milk bag (turning it orange in the process) and produced about a 1/2 cup of juice. This clearly wasn’t enough…

After leaving my little cupcake friends in the fridge for 2 hours, in their little heart shaped cases, they were still, shall we say, a little moist. As someone who loves cake mixture this was kind of ok, but I didn’t think it would past muster with more traditional guests. So I popped them into the dehydrator for 10 hours at 40c.

Even after this, the inside was a little moister than I would have liked:

Texture of raw carrot cupcake

Texture of raw carrot cupcake

but it wasn’t a complete disaster… I still managed to wolf down 5 of these beauties over the course of the week, topped with the cashew nut frosting (which I added ALOT more lemon juice to, to get a more authentic taste)…

My search for the perfect carrot cake continues…

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Apple and Strawberry Crisps – magic with the dehydrator

30 Sunday Jun 2013

Posted by Even More Raw and Naked in Pimp That Raw Food Snack, Sweet stuff

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I recently saw some apple and strawberry crisps in a shop and decided that this is exactly what my food dehydrator was designed for. While I have yet to invest in a full blown Excalibur Dehydrator, my £45 basic model from Amazon has opened up a whole new world of raw food beyond salads and soups.

Dehydrating fruit is super simple. And super satisfying. I just sliced the apples and then the strawberries and gently tossed them with a couple of tablespoons of lemon juice to stop them discolouring too much. I didn’t slice them too finely so that they would be quite substantial but if you are after a proper crunch I would suggest going finer.

Strawberries ready for the dehydrator

Strawberries ready for the dehydrator

Apples ready for the dehydrator

Apples ready for the dehydrator

The lid then went on, the dial set to 40degrees and the timer set for 10 hours.

Dehydrating fruit

Dehydrating fruit

I left this overnight and in the morning, as if by magic, I found 2 trays of beautiful jewel-like crisps:

Dehydrated strawberries

Dehydrated strawberries

Dehydrated apple slices

Dehydrated apple slices

To store them I ensured that they were completely cooled and and then filled up small Kilner jars:

Jars of dried fruit ready for munching

Jars of dried fruit ready for munching

I kept the apple and the strawberry separate so that I could try them out in different recipes (buckwheat granola perhaps?), but as a snack, when eaten together the flavours work fantastically. The joy of the dehydrator is how the taste of food intensifies and really dances in the mouth. Given how simple and cheap (at this time of the year) I am pretty chuffed with my investment.

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Even more raw and naked chocolates

28 Tuesday Aug 2012

Posted by Even More Raw and Naked in Sweet stuff

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Chocolate is the first thing I ever made that was knowingly ‘raw food cooking’ – of course aside from any traditional salads etc, but those obviously don’t count. This recipe comes from my good friend Jen who taught me the wizardry of raw food chocolate in the comfort of her kitchen one cold winters day. It has now become a firm favourite, and I have even wondered off the beaten path and started exploring different flavours (macca and rose water, lavandar, and mint as well as the more traditional fruit and nut bars).

Oh, and a professional mould definitely works wonders bringing a touch of class to your efforts…

Ingredients are a little more involved that usual as some require some melting, but are totally worth the effort:

  • 1/2 cup of cacao butter (expensive but I have found some good discounts online, for example www.oneclickpharmacy.co.uk.)
  • 3 1/2 tablespoons of cacao powder
  • 2 1/2 tablespoons carob powder (to save a few pennies)
  • 2 tablespoons of coconut oil (to give a good shine to the chocolate, and melted in the microwave)
  • 2 1/2 tablespoons of agave nectar
  • Stem crystallised ginger for the filling (optional, and replaceable with nuts, dried fruit etc)

Start by measuring out the cacao butter into a heat proof bowl:

And either melt using a bain marie or in the microwave using a low setting:

Next sieve the cacao powder and carob powder into a bowl:

And then prepare your moulds (plastic lids from take away containers can be used as a cheap substitute to make thin bars which can then be broken up) adding any fillings – in this case the stem ginger:

You then need to work quickly adding the powders to the melted cacao butter, along with the coconut oil and agave nectar:

Mixing well until a dark, rich chocolatey consistency is achieved and no lumps remain:

Immediately pour carefully into the moulds (acting quickly as the chocolate can start to set quite quickly):

Pouring any remaining mixture over some fruit and nuts laid on a plastic lid:

Then place in the fridge until set (about 2 hours or more).

These have a wonderful melt in the mouth texture and won’t last long, but if you are lucky enough for them to stick around, do keep well in the fridge.

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Pimp That Raw Food Snack – Raw and Naked Pecan Pie

06 Monday Aug 2012

Posted by Even More Raw and Naked in Pimp That Raw Food Snack, Sweet stuff

≈ 5 Comments

Zero-Baking-Required

Naked Bars were the inspiration for this recipe, and also for my entry into the wonderful Maison Cupcake’s Zero Baking required challenge. In a bid to save some packaging and some money I am intrigued to see if I can make a tasty homemade alternative. At the same time the lovely Lucy at @FreckleForest introduced me to the incredible www.pimpthatsnack.com which showcases supersized handmade versions of popular snacks and chocolate bars (and provides the inspiration for the title of this post). While I don’t intend to compete on size, I am interested to see whether I can match taste, and dare I say it, improve on looks 🙂

My first experiment has been inspired by the Naked Pecan Pie bar:

According to the wrapper, this is made from:

  • 52% dates (I started with 2 cups)
  • 28% pecan nuts (I went for 1 cup / 100g)
  • 20% almonds (1 cup / 100g)

I tried making these in 3 different ways:

  1. Whizz everything up together at the same time
  2. Whizz up the nuts first until small and then add dates
  3. Soak the nuts, whizz the nuts up, and then add dates

They were all very respectable in taste and it was really texture that changed. The 1st (throwing everything in) had the most texture with larger pieces of nuts, and the 2nd more refined nuts, and the 3rd the finest and perhaps the closest to the original bar. None of them were as combined as the original Naked Bar – but this wasn’t necessarily a bad thing, in my oh so humble opinion!

The instructions below are for the 3rd option which is the one I prepared to take in to the office for the taste test. [Note] However Option 2 was my preferred texture as it was slightly firmer and didn’t need so long in the fridge. 

Measure out 2 cups of nuts and soak for 6 hours. Add to food processor:

And whizz until fine:

Ending up looking like fine breadcrumbs:

Add 2 cups of dates (equal in volume to the nuts):

And whizz until you end up with a mixture a bit like cookie dough (this was a tough one for my 20 year old processor and I had to stop and push the mixture around a bit to keep things moving):

Then roll into walnut sized balls using your hands:

Finally roll in sesame seeds and place in the fridge for a few hours to firm up:

Although they are certainly not the most beautiful looking things, they are certainly tasty and have replaced my chocolate button habit in recent weeks while I have been experimenting. From a cost saving point of view, they cost between £5 – £6 to make (the nuts are not cheap but can almost certainly be sourced more cheaply – Waitrose is not traditionally known for being thrift friendly).  They made 16 walnut sized balls – my guess is that 2 would be equivalent to the original 35g bar… So no major cost saving but certainly a sense of satisfaction in making them chez moi….

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Raw and Naked Raspberry Cheese Cake

16 Monday Jul 2012

Posted by Even More Raw and Naked in Sweet stuff

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Cheese cake is one of my favourite puds. Combined with the fact that substituting sweet things for something raw and healthy is proving the most effective way to introduce more healthy food into my daily life, raw cheese cake was a no brainer as my next foray into the world of raw and naked.

Again it is actually super simple and just requires lots of blitzing.

The crust involved:

  • 1/2 cup of nuts (mixture of macadamia nuts and walnuts)
  • 1/4 cup of fresh dates pitted

Tipped into the trusty blender:

And whizzed for a good few minutes:

Until the mixture resembled sticky breadcrumbs:

This was then pressed into 4 ramekins (left over from previous Gu pudding indulgences!):

The cheese cake mixture consisted of:

  • 1 cup of cashew nuts – socked overnight in water
  • 1/4 cup of lemon juice
  • 1/4 cup agave nectar
  • 1/4 cup of coconut oil (liquified by being placed in microwave on defrost for a minute)
  • Splash of water
All placed in the mixer:
All whizzed up for at least 5 minutes until it was thick and creamy:
Then at the end I added a few raspberries which I pulsed through the mixture which was then poured over the crust:
The whole lot then went into the freezer for a couple of hours:
Ready to be munched after being removed from the freezer for 30 minutes, or if feeling impatient eaten as soon as the mixture softens enough to get a spoon in without bending…

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Raw and naked chocolate brownies

02 Monday Jul 2012

Posted by Even More Raw and Naked in Sweet stuff

≈ 8 Comments

In a bid to kick my chocolate button habit, my first exploration into the raw and naked has focused on finding the perfect chocolate brownie.

Looking on various blogs, websites and cookery books it looks as if some magic can be created with only a few ingredients – 3 -4 in fact:

Can something truly scrummy be made from this simple mix?

  • 100g macadamia nuts
  • 100g walnut pieces (cheaper than whole)
  • 2 tablespoons of cocoa powder
  • 12 fresh dates – stones removed
(note: the walnuts give quite a strong flavour so if you would like something more subtle increase the % of macadamia nuts).

Everything got thrown into my trusty food processor:

And then blitzed for a good couple of minutes:

Until the oil from the nuts was released and the ingredients started to look like cake mix:

This was then tipped into a plastic food container:

Before being placed in the fridge over night, ready for munching the next day. How simple is that?

The real proof of course will be in the tasting and so I am taking it into work for the connoisseurs to give me their verdict (and trust me the competition is hot in the office)…

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Twitterings

  • I Am Leaving Social Media | LinkedIn linkedin.com/today/post/art… 8 years ago
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  • @maddywood So glad you had a wonderful evening. I slept well afterwards! 9 years ago
  • A review of the fabulous @chef64degrees after a wonderful Saturday lunch of social dinning evenmorenaked.com/2013/11/24/64-… 9 years ago
  • Dehydrator review - why you don't have to spend a fortune (in my humble opinion): evenmorenaked.com/2013/07/24/dig… #rawfood 9 years ago
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Recent Posts

  • 64 Degrees Brighton – a review
  • And for dinner tonight… raw food pizza
  • Chris Bailey Pop Up restaurant @LuckyBeach – a review
  • Matthew Kenney’s Raw Chocolate Brigaderios
  • Digital Food Dryer and Dehydrator Review

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