Tag Archives: ginger
Although it isn’t the prettiest cake I’ve ever made, this raw chocolate ginger frosted cake is really something to celebrate. It is so healthy (high in protein, fiber, omega-3s, vitamins, and minerals) yet it doesn’t sacrifice any flavor. I’d highly recommend this cake to any chocolate lover looking to satisfy their sweet tooth with a healthier alternative to the more traditional chocolate cake.
Raw Chocolate Ginger Frosted Cake:
- 1 cup almonds
- ¾ cup walnuts
- ¼ cup raw cacao powder
- ¼ tsp high quality sea salt
- 1 tsp freshly grated ginger
- 3 Tbsp coconut nectar (can replace with maple syrup… NOT agave)
- 5 Medjool dates, pitted
- 1 tsp vanilla extract
Grind the almonds, walnuts, and cacao in a food processor until it resembles bread crumbs. Add the sea salt, ginger, coconut nectar, dates and vanilla and mix again until you achieve a smooth texture. Press the mixture into a 9 x 5 inch rectangular glass baking dish.
- ¾ cup avocado flesh
- 3 Medjool dates, pitted
- 2 Tbsp raw cacao powder
- ¼ cup coconut nectar (can substitute with maple syrup… NOT agave)
For the frosting, put all the ingredients for frosting in the food processor, or vitamix, and blend together.
This is easily one of the best apple desserts I’ve ever made. It was tart, but not sour; spiced, but not spicy; soft, but not mushy; in other words, it was near perfect. Food and Wine recommends serving with a scoop of vanilla ice cream, but I opted to serve it with a generous scoop of Jeni’s ‘Salty Caramel’ ice cream instead — it was a fantastic addition.
Apple Crisp with Sweet Ginger and Macadamia Nuts – Food and Wine Magazine
- 1 1/4 cups all-purpose flour
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 stick (4 ounces) cold unsalted butter, cut into 8 pieces
- 3/4 cup macadamia nuts, finely chopped
- 3 1/2 pounds large Granny Smith apples (about 7)—peeled, cored and thinly sliced
- 1/3 cup finely chopped crystallized ginger (2 ounces)
- 1/2 cup granulated sugar
- Finely grated zest and juice of 1 lime
- Preheat the oven to 400° and position a rack in the lower third. In a food processor, pulse the flour with the brown sugar, ground ginger, cinnamon and 1/4 teaspoon of salt. Add the butter and pulse until it is the size of small peas. Add the macadamia nuts and pulse twice, just until combined.
- In a large bowl, toss the apples with the crystallized ginger, granulated sugar, lime zest, lime juice and a pinch of salt. Spread the apples in a shallow 3-quart baking dish. Sprinkle the topping over the apples and press gently. Bake the crisp for 50 minutes, until bubbling and the top is golden. Let cool for at least 30 minutes before serving with ice cream.