Super Brownie meets Banana!

Published in Desserts & Cakes

For these chocolate brownies I have mixed chocolate mousse and chocolate cake - and I got rewarded with a chocolaty dream ...

Brownies and chocolate in general are not exactly my favorite dessert - well, at least untill I tasted my first raw chocolate brownies ... Brownies should be thick and lush, almost creamy, yet still al dente and not too coarse. In order to meet this challenge with raw food ingredients, I have united recipes for chocolate mousse and recipes for chocolate cake. On top I put a slight banana cashew cream and to finish, a chocolate glace. The result is incredibly insanely chocolatey and also for raw foodies certainly a sin ... ;-)
So you can believe me, that you'll hardly be able to eat more than one, because they really are intense and satisfying. But you can freeze the cubes and thaw them when needed.And I hope you'll like them too .. ;-)

Super chocolaty brownies with banana-topping

15 dates and a handful of raisins, soak for 15 minutes in water
½ cup cashews, soaked 1-2 hours
1 cup almond milk
½ cup cocoa nibs
3 tablespoons agave syrup or maple syrup
½ tablespoon vanilla powder
4 tablespoons cocoa powder in raw food quality
1 pinch of salt
4.5 cups walnuts, finely ground

Banana Cream:
2 bananas
2 tablespoons cashews (Soaked for 1-2 hours in water)
2 tablespoons maple syrup
1 tsp lemon juice
2 tablespoons coconut oil, melted

½ cup kakao powder
½ cup coconut oil melted,
½ cup maple syrup (or honey or agave syrup)

Superfood Tips kakao: Raw kakao is rich in magnesium, which protects cells from antioxidants and increases the feeling of happiness. The high calcium content supports the forwarding of muscle and nerve signals and strengthens bones. But cocoa can do even more: It relaxes the body and ensures greater concentration and energy.

Chop the dates and raisins in a blender and add to the bowl. Then mix the cocoa nibs and the soaked cashews with almond milk and agave nectar in a blender and also put it into the mixing bowl and add the remaining brownie ingredients (walnuts, vanilla powder, cocoa powder, salt) untill you get a smooth dough. Pour the mixture into a rectangular baking dish and press down firmly on the ground.
For the banana cream mix bananas cashews, maple syrup, lemon juice and coconut oil in the blender in order to receive a smooth cream and pour it over the chocolate cake. Store for 2-3 hours in the freezer until the banana cream has hardened. Then put together the ingredients for the glaze and pour it over the frozen cake and spread it. Once the glaze has hardened and the cake is slightly thawed, you can cut it into cubes and freeze in portions as needed or enjoy immediately:-)!


Juicy carrot cake with a creamy cashew topping

Published in Desserts & Cakes

Carrot Cake - Walnuts swing with carrots in perfect harmony with a creamy cashew topping.

Perhaps some of you think shooting food photos is fun. Well, yes, it is. But. There is a lot, that you don't see in the pictures. You can't see the warfare between photographer, camera, the surrounding materials and this little piece of cake. And as you probably already guessed - it's really hard work! It takes a lot of time and effort until the scenario, that I want to create - including lamps, backgrounds, clamps, mirrors and other photo equipment go together for a nice picture... Sometimes everything works just fine, then you get a nice picture as reward. This is fun and motivates you to repeat the material battle with food and camera again and again.


And because it is starting to become even more rewarding (well I have fun with my pictures at least ;-)) I am planning on my big dream this year - my own cookbook! It is going to be a collection of my "best of"-recipes. One of these best ones is my carrot cake. I love it, because it can be produced quickly and is soooo juicy, fresh and delicious. My sister has already made a comment on the cake: "The only bad thing about this cake is the fact that one piece is never enough!"

Besides the pictures and recipes I plan to bring a few insights behind the scenes, from the making ofs or the places where I get my inspiration from. I hope I can tell you soon provide an update on how the work on my book is progressing ...

Carrot Cake

2 cups carrots
2 cups walnuts (grated)
1 1/2 cups dates, crushed (or raisins)
2 tsp ginger (freshly grated)
1 tablespoon lucuma
1 tsp agave syrup
1 teaspoon cinnamon
¼ tsp vanilla powder
1 tsp coconut

Cashew Cream Topping
2 cups cashews (min. 1 hr. soak in water and strain)
¼ cup coconut oil, melted
½ cup lemon, freshly squeezed
¼ cup agave syrup (alternatively maple syrup)
1 teaspoon ginger (freshly grated)
½ teaspoon vanilla

Chop nuts and dates in blender or food processor, or buy already comminuted. Mix all ingredients for the crust and then press the dough on the bottom of a round springform pan. Put the liquid ingredients for the cashew cream in the blender, then gradually put in the cashews untill you achieve a smooth cream. If necessary, add a little water, if the cream is too thick. Pour the cream on the crust and then store the cake in the refrigerator for about an hour, untill the topping gets firm. You can keep the cake fresh for three to four days in the refrigerator, in the freezer for several weeks.



Published in Drinks & Smoothies

Chia & Blueberries: A real Instafoodie drink: breakfast and smoothie in one!

Since I post on Instagram every day - you can follow me under @bestofrawandsuperfood - I have some difficulties with my german language. I tell you this because I'm afraid that my written style may gradually get worse  ... On the one hand it's because I am posting in English on Instagram where the communication is fast, short and simple.  But the great thing is: You get immediate feedback, likes, comments - from people all around the world. And I suspect, that most of the traffic stays within the platform - people mostly ask after the recipe, although there is a link to the blog. So why do I make all this effort? Because you can get into real dialogues with you users on IG, and that's really nice. But I still don't know what this short and simple style will do to my writing style - in the long term..

Recommended book: "Superfood Smoothies" by Milan Hartmann


Well anyway, I present to you today, a book called "Superfood Smoothies", where I found this great Smoothie: Blueberry-Chia-Smoothie. The combination of Chia and blueberries is great! I have only pimped it up a little bit with acai powder, agave syrup and lemon juice. Best enjoyed ice-cold, then the smoothie tastes really refreshing! I highly recommend the book by Milan Hartmann. You can find a nice illustrated collection of Superfood smoothies from around the world - and a lot of information about superfood. Hartmann studies nutritional science and has started at the age of 15, to mix himself Superfood drinks. My recommendation: Buy the book, read it, mix the drinks by yourselve and enjoy!

Eure, Petra Elisabeth
Chia-Blueberry Smoothie

1.5 EL chia seeds (overnight or at least 1/2 hour in 100 ml of water to soak)
100 ml of water
125 gram blueberries (fresh or frozen)
1-2 tbsp agave syrup
2 tbsp acai powder
1/2 lemon (juice squeeze)

 Super Food Facts: Chia contains twice as much protein as other seeds or grains and their calcium content exceeds the milk fivefold.

Mix all ingredients in a blender at the highest level to a smoothie - enjoy iced!


Super easy cranberry cupcakes with chocolate sauce

Published in Desserts & Cakes

Caution "Superfood effect": The small, sweet cupcakes with Chia, cranberries and cocoa taste delicious and can stop your addiction to candys and sweets!

These cookies taste delightfully fresh and sweet, but they don't cause addiction, because they are exclusively made with natural, fresh ingredients. And the extra superfoods chia, cocoa and cranberry give you more energy! Chia contains twice as much protein as other seeds or cereals and their calcium content exceeds milk five times. Cocoa in turn has the highest magnesium and iron content of all plants. And the cranberries provide you with important antioxidants and they are known to be good against urinary tract infections. Such Superfoods are powerful friends who can strengthen us enormously. Possible, certainly desirable side effect of "Superfood" are: If you consume them over a longer time period, you might notice that your urge for the super sweet stuff stops or you that you even might have difficulties to eat "normal" sweetened brownies, tarts or chocolate. So it's worth to try this "super food effect"! :-)
My tip: manufacture and freeze a large amount of them, then you always have a few Yummies - if you urgently need some sweets! :-)

Yours, Petra Elisabeth


Super simple cranberry cupcakes with chocolate sauce

1 1/2 cups almonds
¾ cup dates
pinch of salt

Cranberry Filling:
1 ½ cups fresh or frozen cranberries (or cranberries)
6 teaspoons of maple syrup
¼ cup Freshly squeezed orange juice
½ cup water
4-5 tablespoons of chia seeds
Orange zest (1 teaspoon)
½ teaspoon vanilla extract

Chocolate sauce:
½ cup agave syrup or maple syrup
½ cup cocoa powder in raw food quality (or at least unsweetened cocoa)
½ cup coconut oil melted,
1 teaspoon vanilla extract (optional)

Mix all ingredients for the ground in a food processor or a heavy-duty mixer and cut out round shapes with a glass and place in paper cases. For the filling, mix the fresh cranberries and give together with the remaining ingredients in a bowl. Let stand for half an hour and stir occasionally until the chia seeds have concentrated the cream. Pour the cream into the molds on the prepared soil and give the finished cupcakes for about 2 hours in the freezer. Stir for chocolate cream to make a sauce and pour over the finished this mini tarts and enjoy after thawing.

Super Food Facts: Chia contains twice as much protein as other seeds or grains and their calcium content exceeds the milk fivefold. Cocoa in turn has the highest magnesium and iron content of all plants. And the cranberries are small vital substance bombs. They are provide important antioxidants and are known to be against urinary tract infections.

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