Fragrant Vanilla Cake Review and Recipe

September 19, 2014 By sweet_raw In Drinks, favourite raw spots 0 Comments

I have been a huge fan of Amy Lyons ever since discovering her blog, Fragrant Vanilla Cake, a few years ago. You see, Amy has a serious passion for creating raw vegan desserts and so naturally I feel like she's my long lost sister. Her desserts are absolutely beautiful and she has a knack for conjuring up countless recipe ideas which she then shares with all of us.

Amy recently sent me a copy of her new book, Fragrant Vanilla Cake Sweet and Savoury and I was thrilled to browse through it as soon as it arrived. Its a great mix of everything from appetizers, entrees, soups, salads, and of course desserts. All raw, all vegan, all beautiful.

Amy was kind enough to let me share one of the recipes from the book with you here. I loved these crunchy, slightly sweet kale chips!

Berries and Cream Kale Chips

I love, love, love sweet kale chips! I make them every week, and my favorite flavor is berries and cream. It may sound a bit odd, but seriously this is the most delicious thing…like berry shortcake in crunchy chip form. It is a cure for sweet and crunchy cravings, and you get your daily dose of kale as well! I admit, this is my go to dessert a lot of the time, when I feel like something sweet after dinner. Be warned though, you may just eat the entire pan the moment they are pulled from the dehydrator.

Makes about 8 cups

2 1/2 cups raw finely shredded dried coconut
1 tsp sea salt
2 Tbsp raw coconut nectar or raw agave nectar
2 cups fresh organic berries, mixed strawberries, blueberries, and raspberries

2 tsp pure vanilla extract

filtered water

1 large bunch kale, washed and torn into bite sized pieces
2 cup mixed fresh organic berries (strawberries (sliced), blueberries, and raspberries)

In a high speed blender or food processor, combine the coconut, sea salt, agave nectar, vanilla, and 2 cups berries in the food processor, and process until smooth. Add filtered water, a few Tbsp at a time until a smooth mixture a little thinner than nut butter consistency is formed. Place the kale in a large bowl, and pour the berry mixture over it. Add the additional berries. Use hands to massage mixture into the kale, coating all the pieces entirely. Place the kale on 2 teflex lined dehydrator sheets, and dehydrate for about 8-12 hours (overnight) until dry. Enjoy!

I loved the kale chips and have also tried 2 smoothie recipes so far:

The Energizing Green Tea Almond Smoothie - this one was delicious and full of maca and matcha powder which I love, though I did use less matcha because it can be so strong.