Holiday Special: Raw Pecan Cake
Marry Christmas! What a wonderful occasion to prepare something special and delicious!
As you know, I am a firm believer that we are what we eat. This recipe is special because it consists of winter fruit (cranberries), dried fruit (raisins and prunes) and seeds (flax and pumpkin) that symbolize fertility and the celebration of the upcoming “ripe” and warmer season.
That recipe requires to leave the dessert in the fridge for a minimum of 6 hours (ideally, 24); but, rather than that, is takes less than 30 minutes to prepare! You only need a blender!
A bowl of buckwheat (about 3 cups dry)
A 1/2 cup of raisins
A 1/2 cup of pumpkin seeds
2 tablespoons of flax seeds
A teaspoon of coconut oil
A 1/2 cup of raw oats
A cup of dried prunes
2 cups of raw cranberries
2 tablespoons of cacao powder
A 1/2 cup of almond milk
A 1/2 cup of warm green tea
3 ripe bananas
A dash of cinnamon and nutmeg
A dash of Himalayan salt
First, soak the buckwheat in a big bowl with hot water and some warm green tea (just to cover it, without adding too much liquid). I also add ratings and cinnamon and let it sit for about an hour.
After that, place the buckwheat in your desired plate and add some salt (*optional). I recommend you first layering a teaspoon of melted coconut oil to prevent the texture from sticking.
Now it`s time to make the cranberry sauce!
In a blender, add your cranberries, almond milk, flax seeds (your binder!), dried prunes, nutmeg and cacao. Blend, by pulsing, so it gets creamy. Pour it on top of the buckwheat and cover with dried oats and pumpkin seeds.
If you like this recipe so far, check out my other desserts!
Finally, the chocolate sauce!
Very easy! Just add the bananas to what has been left in your blender from the cranberry sauce; add a splash of water; blend…and pour on top! Tastes amazing!