One word: YUMMMM!
I found out from a doctor that Aboriginal people process refined sugars differently than white Australians. He told me that the body of an aboriginal person will hold onto EVERY ounce of refined sugar, leading to inflammation and immobility whereas other body types tend to digest it more quickly. That seems to explain the onslaught of disease once we hit the early 40s or so. I'm so thankful for the discovery of AGAVE NECTAR. Now I can (still) have my cake and eat it too!
This is another raw and deliciously healthy dessert I've been wanting to make for a while and decided to do it as a weekend treat (ya know how we NEED our weekend treats). This cake is even MORE delicious than it looks. True! The mousse filling is extremely smooth and melt-in-your-mouth. What I love about this cake is that it holds its shape beautifully without having to be kept in the freezer; the fridge will do. That means you can serve and eat straight from the fridge without delay.
The creamy texture has to be experienced. It's SO creamy and SO melt-in-you-mouth (did I say that already?) that your eyes will be rolling back inside your head with every delectable bite. The cacao butter added to this recipe gives it the creamy, mousse-ey texture and it's worth scouting out your local stores for the ingredient (because, if you come from Western Australia - like me - you will have to scout). I bought it from Manna Wholefoods in Fremantle or Alive Organics in Bayswater will also have it.
The original recipe called for raspberry sauce but being in the midst of strawberry season, I used strawberries. O la la! So good.
Here's the recipe from the you-can-always-count-on-gliving-for-a-great-raw-recipe GLIVING. Make sure you use a small cheesecake tin for this and let it sit in the fridge overnight.