Helloooo…. Is there anyone around? I haven’t posted here the last couple of weeks but I haven’t stayed idle as well! I taught an 8-weeks long healthy nutrition course in a yoga studio in Sofia, participated as a co-organizer and co-tutor in a 3-day long workshop (you may see a video here), did weekly publications in the Bulgarian site Momichetata ot grada and, of course, looked after my little daughter who turned 5 months old the previous week. As Darina is approaching the time when solid foods will be introduced into her diet, I realized that the information on this important topic which is available in my language is quite scattered, contradictory and insufficient. So I plan to do more publications and classes on the topics of introducing solid foods to babies, children nutrition, nutrition for moms-to-be and women with fertility problems. Actually, this morning I gave a lecture on nutrition during pregnancy and lactation in a school for future parents organized by one of top Bulgarian magazines for parents and babies. My idea is to do such publications in Bulgarian websites but let me know if you want to share part of this information here as well. Now, about the recipe today. It is a cake. A raw cake. An ice-cream raw cake. When I first posted the picture of this raw cake on my Facebook page, I received a comment that it is impossible to make an ice-cream cake without diary and eggs. But, it is possible! And here is the proof! I haven’t tried the combination of apricots and bananas before and first tasted is for breakfast, served over overnight oats and chia seeds. It is delicious, I promise! Try it for breakfast! Top it with some freshly-grounded flax and sesame seeds or hemp-seeds and you will have a tasty, super-powerful and nutritious breakfast. Instead of overnight oats, you may use buckwheat sprouts or a mixture of quinoa and nuts. Then I thought that if I add some coconut oil to the apricot-banana puree and freeze it, it might turn into an ice-cream cake. Now the only thing left to do was to try the combination and … it worked! Actually, it worked perfectly! I made the cake at home and then again during the workshop in Badevci . It is easy, takes no more than 15 minutes to prepare and is the perfect cooling summer dessert! Low in sugar, without any chemicals and preservatives, yet so ice-creamy. And, the cake can keep up in the freezer for a week, if you are that patient to wait! The summer is ahead of us and lets admit it – some occasions do require a cake. Why not serving a raw cake! An ice-cream cake? Even better! Go on, taste it and let me know how you find it!

Raw Ice-cream Cake With Apricots

Ingredients: For the crust:

• 1 cup walnuts
• 1/2 cup dates, pitted
• 1/4 tsp vanilla beans
• a pinch of salt

For the filling:

• 2 small bananas
• 6-7 apricots
• 1/2 cup coconut oil, softened
• 1/2 cup (100 gm) coconut flakes

Preparation: Place the walnuts in a food-processor or chopper and pulse them into fine crumbs. Add the remaining ingredients for the crust and process into a dough ball. Take a cake ring with detachable walls (20 - 22 cm) and press the dough into a fine layer on the bottom. Leave in the fridge while you prepare the filling. Peel and chop the bananas. remove the stones and chop the apricots. Place all ingredients without the coconut flakes in the food processor and mash into a puree. Fold in the coconut flakes and pour the mixture in the cake ring over the base. Place the cake in the freezer for at least to 2 hours to get firm. Remove the walls and cut into cake pieces. Serve and store the remaining pieces in the freezer.

Сладоледена торта с кайсии

Продукти: За основата:

• 1 чаша орехи
• 1/2 половин чаша пресни, обезкостени фурми
• 1/4 чаена лъжика ванилия (използвайте зърна от шушулка ванилия, а не синтетичните бели прахчета!)
• щипка сол

За крема:

• 2 малки банана
• 6-7 кайсии
• 1/2 чаша кокосово масло на стайна температура
• 1/2 чаша кокосови стърготини

Приготвяне: Изсипете орехите в купата на кухненския робот и включете, докато станат на едри трохи. Добавете останалите продукти за основата и включете уреда, докато получите топка тесто. Разстелете тестото с ръце на тънък слой на дъното на форма за торта с подвижни стени (диаметър 20 - 22 см). Приберете в хладилника, докато приготвяте крема. Обелете и нарежете бананите. Обезкостете и нарежете кайсиите. Изсипете плодовете и кокосовото масло в кухненския робот и разбийте на пюре. Добавете кокосовите стърготини и разбъркайте. Изсипете крема във формата върху основата и оставете в камерата на фризера или хладилника поне за 2 часа да стегне. Когато тортата стегне добре,може да махнете подвижните стени на тортата и да нарежете на парчета. Съхранявайте до 1 седмица в камера или фризер.