Loveable (raw)yum
This is my - semi raw - take on a Swedish classic called Kärleksmums. Chocolaty, slightly salty, sweet, crunchy, creamy and PACKED with plant based protein!
The recipe is from my second book The new green protein where I call them “Kärleksfulla (raw)mums”. That’s not all, it’s also my first ever recipe shared in a live television show! This very morning that happened! So, let’s just say that from this day on this cake will be quite special - not only because it’s yummy and works for as well fika as an afternoon snack but also because it reminds me to sometimes take a step back and enjoy the feeling of reaching milestones. And appreciating where hard work has taken me. Well done!
So, I’ll probably make another batch as soon as I get home (the friendly people at SVT enjoyed it all) and spend the rest of the evening with a couple of blankets, lit candles and all my new cookbooks that have finally reached me!
I know you wonder about the recipe. Here it comes!
Loveable (raw)yum
12 pieces
Base
2 dl / 0.8 cups toasted whole buckwheat *
1 dl / 0.4 cups pepitas
1 dl / 0.4 cups raw cacao
10 fresh dates, pitted
2 Tbsp cold pressed coconut oil
1-2 Tbsp water
Ganache
2 Tbsp cold pressed coconut oil
1/2 dl / 0.2 cups raw cacao
3/4 dl / 0.3 cups water
8 fresh dates, pitted
1 pinch unrefined salt
1/2 dl / 0.4 cups shredded coconut
How to
Mix all the dry ingredients until a fine crumble using a food processor, it’s nice to keep some of the buckwheat whole as that will give an extra crunch! Add dates, oil and water and mix in to a dough. Press out the dough in a small baking tray, put in the fridge.
Melt the oil on low heat. Mix all the ingredients for the ganache, except for the shredded coconut, until completely smooth. Preferably use a high speed blender if you have one - or continue mixing using a food processor - this might take a bit more time.
Spread the ganache over the base, sprinkle over the shredded coconut. the cake in the fridge for at least 20 minutes before serving. I even keep mine in the freezer as I love my bite properly chilled!
ENJOY!
Toasted buckwheat: Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool.
Recipe from The new green protein. Photo by Fanny Hansson.