I haven’t really been too involved with the world of RAW food yet. Yes, I have tried a few cakes, a meal at a Raw food cafe and of course vegetarian dishes with a lot of raw vegetables which you could place in the raw food category. I just haven’t been that tempted by raw food since I love meat, bread, and in general when food is cooked. Plus, I had an experience with a raw burger which did nothing in order to convince me. It was way to dry, tasteless and I really missed all the nice different textures you normally have in a burger which is actually the prime reason why burgers are so darn popular and tasty!
But since I love all food and am convinced that you should never food-shame anything, I have desperately wanted to find something nice about this way of eating. I don’t doubt that I could be presented with a lot of nice raw food meals that would impress the hell out of me (cause have you seen Earthsprouts and My New Roots, they rock the raw kitchen). Btw it’s a dare, please challenge me it would be awesome!! But for now I have actually fallen in love with raw food desserts.
Again, Green Kitchen Story inspired me to give it a go with this cake which has a raw crust. I was impressed it really is nice to eat a pie crust without an overload of butter and flour. And I have always loved dates, nuts, seeds, coconut and all of the lovely ingredients you normally use in the raw sweet kitchen. But since all of these are very energy dense, I think it would be too much to make creams out of coconut butter/oil/cream, cashews, more dates etc. as many normally do. Thats why I love to mix elements from raw desserts with more light and less energy dense alternatives.
With this dessert I was flirting with the thought of making a coconut creme filling, but in the end I choose to go with a ricotta version. Ricotta is a delicious and creamy cheese which is not to heavy compared to e.g. mascarpone. It’s fantastic for almost everything especially as filling in lasagne, empanadas together with spinach, yum! But you can use it in cakes and as frosting as well. I choose to make a lemon-ricotta-cream, which is fresh and fits perfectly with the crunchy raw ginger crust and the juicy berries. So If you are up for it, give this recipe a chance I promise you it is good….and semi-raw.
Pies with raw ginger-crust & lemon ricotta cream
Makes about 6 small pies
1/2 cup/30 g shredded coconut
2/3 cups/ 100 g hazelnuts
8 medium sized soft dates
1/2 vanilla pod, scraped
1 tsp cardamom
2 tsp freshly grated ginger
1 tsp cinnamon
1/2 tsp sea salt
Fruit and berries of your choice.
Lemon ricotta cream
3/4 cup/160 g ricotta
2 Tbsp powdered sugar/agave nectar
Juice and zest from 1/2 organic lemon
1. Grind coconut in a foodprocessor/blender into flour.
2. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one).
3. In a bowl combine all of the crust ingredients and mix with your hands. Adjust taste with ginger, salt and spices. If it is too wet add more coconut.
4. Add app. 1 Tbsp of crust in each a muffin cup, preferable silicone. Press crust into the bottom of the muffin cup. Press firmly so that the mixture is compact and holds together. Place in freezer for about 2 hours or more. (you can skip this step and serve them straight away)
5. In a bowl mix ricotta, sugar and lemon juice & zest. Place in fridge until you make and serve the pies.
6. With a knife loosen pie crust from muffin cups and serve the pies straight away with 1-2 Tbsp of ricotta cream and topped with berries or fruit of your choice.
7. You can choose to serve the pies without freezing the crust But it is really delicious to serve them straight from the freezer, they won’t become too hard and frozen, just firm and cold, and it is lovely to have this crust with the smooth ricotta cream.
So good and tasty, enjoy!