Think that chocolate cake you’ve been eyeing will blow your diet for the week? Think again. These raw desserts are actually good


Think that chocolate cake you’ve been eyeing will blow your diet for
the week? Think again. Eco Chef Ani Phyo’s desserts are actually good
for you. But before we get to the cake, let’s talk about the chocolate.

All chocolate comes from the same place, a berry called a cacao pod,
which contains 30 to 40 beans. But there the similarity ends: Low
antioxidant conventional cocoa powder is processed with salt to help it
dissolve more easily in liquid, while real cacao powder, which is
basically ground, raw beans with the fat removed, is a virtual
superfood! Real cacao chocolate is full of powerful antioxidants that
help neutralize free radicals and supply nutrients like potassium,
zinc, magnesium and iron for radiant skin, healthy hair and strong
nails. A 2003 study
found that a quarter-ounce of cacao each day actually lowers blood
pressure, while the caffeine increases alertness and tryptophan makes
us feel happier.

No wonder you still want that cake.

So have a piece! Ani only uses cacao in creating the chocolate desserts that are part of her amazing new book, Ani’s Raw Food Desserts:
85 Easy, Delectable Sweets and Treats. And she believes the stuff not
only makes us happier, but healthier. “The desserts in my book are more
than treats: They provide healthy, whole food nutrition that you can
include in any diet as a meal, snack or dessert,” Ani explains. “Eating
more of my desserts will help you become healthier. A traditional slice
of cake includes flour, sugar, eggs, butter and trans fats. Mine is
made from delicious, vitamin- and antioxidant-rich nuts and fruit.
Plus, in the hot summer months, who wants to cook?”

Not us. So we begged Ani to give us the recipe for the super-yummy
Raspberry Ganache Fudge Cake pictured above. (Then we realized it’s
also in the book. Duh.)

Combine three cups of walnuts*, two-thirds of a cup of unsweetened
cacao powder or carob powder and one-fourth of a teaspoon of sea salt
in a food processor and pulse until coarsely mixed (avoid over
processing). Add one cup pitted Medjool dates and pulse until well
mixed. Shape into two stackable cakes of desired shape and set aside.

To make the frosting, combine one-third cup semi-soft pitted Medjool
dates with one-fourth cup agave syrup in the food processor until smooth. Add one-half cup ripe avocado flesh and process until smooth.
To serve, frost the top of one of the cakes with half of the frosting
and top with one-half cup raspberries. Stack the second cake on top and
frost the top and side. Serve immediately, or put in the fridge for a
few hours to firm up, where it can keep for up to three days.

P.S. Lazy like us? Skip the recipe and grab a box of Ani’s Raspberry Ganache Raw Chocolate Cake Mix (it’s the world’s first raw food cake mix, natch). Mix up the frosting, add raspberries, and you’re done!

Just in time to savor that second piece.

*Ani uses organic, preferably farmer’s market ingredients.

Rachel Lincoln Sarnoff is the founder and editor of EcoStiletto. You can find more info about Rachel on our About Us page.

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