By Chef: Gena Hemshaw
Posted: April 4, 2011
Difficulty/Moderate
A delicious dessert that you will never believe is raw and vegan! Pear and ginger are two flavors that compliment each other so well.
Ingredients
Multigrain Crust
- 1 cup each sprouted quinoa, buckwheat, and oat flours
- 2/3 cup maple syrup powder
- 1/2 teaspoon ground nutmeg
- 1/2 cup cocoa butter — gently melted on a double boiler
- 1/2 cup date paste
- 2-3 tablespoons vanilla extract
- 1 tablespoon grated fresh ginger root
- less than 1/4 cup purified water
Sweet Pear Topping
- 3-4 Red Bartlet or any other type of pears — thinly sliced
- raw agave syrup or other preferred sweetener — enough to cover the pear slices
- seeds of 1 vanilla been
- 1 tablespoon grated fresh ginger root
- juice of 1/2 lemon, OR to taste
Macadamia Whipped Cream
- 1 cup macadamia nuts — soaked for 8-10 hours and dehydrated at 115F for 12 hours
- 1/2 cup water of fresh young Thai coconut
- 5 pitted dates — soaked for 2 hours and drained
- 1 tablespoon coconut butter
Instructions
Multigrain Crust
1) In a large bowl, sift together the flours, maple syrup powder, and nutmeg. Add the cocoa butter and mix thoroughly.
2) In a separate bowl, mix together the rest of the ingredients. Add the liquid to the flour mixture and combine well.
3) Place the dough on a Teflex sheet, cover with parchment paper, and using a rolling pin, roll evenly to about 1/4″ thickness.
4) Cut out round-shaped cakes about 4 1/2″ in diameter, reform the remaining dough and cut out again until all is used.
5) Dehydrate for 2-3 hours at 115F. Flip and continue to dehydrate on the mesh screen only for another 6 to 8 hours.
Sweet Pear Topping
1) Combine your sweetener with the seeds of vanilla been, ginger and lemon juice.
2) Pour over pear slices and let soak for an hour.
Macadamia Whipped Cream
1) Blend all the ingredients in a high speed blender until smooth.
2) Chill in the refrigerator for at least an hour before serving.
Assembly
1) Spread any raw preserve or fruit puree on the cakes.
2) Arrange the pear slices in a spiral on top. Dehydrate for 8 hours or overnight.
Notes
The cakes hold very well when refrigerated in air an tight container.
