Raw food cake: cooking features, 8 recipes

Fresh vegetables and fruits, nuts, herbs, berries and dried fruits are all suitable for raw food. The main condition is that the products were of plant origin and not subjected to heat treatment. But this does not mean that raw foodists do not cook anything at all. There is a mass of recipes from raw ingredients, including delicious cakes.

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Pasha with saffron


1 cup peeled unsalted pistachios

cottage cheese – home, 2 kg

9 yolks

300 g butter

2 cups peeled almonds

0.5 glasses of brandy

5 tbsp. l sour cream 30%


10 stamens of saffron

1 cup golden raisins

1 cup of candied fruit

1 cup dark raisins

Colander put in a deep dish, lay several layers of gauze in it, put the cottage cheese, cover with the edges of the gauze and put a pressure of at least 5 kg. Leave on for 10–12 hours, from time to time draining the resulting serum. Squeezed cottage cheese rubbed through a fine sieve. Raisins and candied fruits pour brandy and leave for 1-2 hours. Beat the butter, gradually adding sweetener. When it becomes white, without interrupting, add one yolks one by one. Just mix sour cream. Mix a lot with cottage cheese. Chop nuts and put in cottage cheese; add pistachios and pressed raisins with candied fruits, leaving little for decoration. Grind saffron into powder and pour into Pasha. Mix everything thoroughly. In a deep and narrow bowl lay gauze and lay out the Easter, not crushing it. Cover with the edges of the gauze and film, put in the refrigerator. 1–2 hours before serving, remove from the refrigerator, open and turn into a dish. Remove gauze, decorate Pasha with candied fruit and almonds.

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Choux Pasha with Almonds


1.5 kg fat farm cottage cheese

300 ml fat farm cream

250 g butter

8 yolks

200 g brown sugar or other sweetener (I use stevia, but smaller amount)

150 g raisins and / or dried cranberries and cherries

100 g of peeled roasted almonds

50 ml of port wine

1 vanilla pod

0.5 tsp. sea ​​salt

1.Press cottage cheese under a heavy press, laying it out in a colander laid with a kitchen towel for at least 4 hours.

2. At the same time soak dried fruit in port.

3. Cut the butter into small pieces, put in a saucepan, add the vanilla pod cut in half (scrape the seeds with the tip of the knife and fold into the saucepan too), pour the cream over a small fire to boil, remove from heat, close and let it brew for 10 minutes.

4. Meanwhile, rub the yolks with white sugar. Remove the pod from the cream mixture, bring it to a boil again, remove from heat. While stirring all the time, pour a little hot cream (about 150 ml) into the yolk mass. Then pour the yolk mixture into the saucepan with the cream and mix well. Cool, 5 min.

5. Add yolk and creamy mixture to cottage cheese, beat with an immersion blender until smooth. Add dried fruits and chopped almonds, mix. Cover the form for Pasha with gauze moistened with cognac, put the curd mass, cover the top with the hanging edges of the gauze and put in the refrigerator for 36–48 hours. Before serving, turn the Pasha over on the dish, remove the gauze, decorate it to your liking.

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Mascarpone Lemon Pasha


lemon – 1 pc.


vanilla ice cream – 100 g

gelatin granules – 2 sachets (10-11 g each)

mascarpone cheese or similar curd cheese – 500 g

1.Limon thoroughly washed, thinly cut into circles, put them in a deep plate, sprinkle with sweetener, cover with another plate and leave for 20 minutes.

2. Put the ice cream in a bowl, let it completely melt. Separate 2-3 tbsp.  ice cream, put in a saucepan. Pour gelatin into a skillet, let it swell for 20-30 minutes. If desired, you can add 2-3 tbsp.  milk at room temperature. Heat, stirring, over low heat until gelatin is completely dissolved.

3. Pour the gelatin solution into the melted ice cream, stir and strain through a sieve to get rid of the undissolved gelatin.

4. Lemon mugs with sweetener, fold in a colander, squeeze strongly, add the separated juice to the cheese, mix. Add to the cheese mixture of ice cream with gelatin, mix.

5. Put the obtained mass in a form for pasha, place in a refrigerator until it solidifies for 1.5-2 hours, and preferably for the night.

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Pasha ricotta with orange


ricotta cheese – 700 g

big juicy orange, better nevel – 1 pc.

butter – 150-200 g


cream fat content 33% – 100 ml

powdered sugar

1.Remove ricotta in gauze under pressure, 1 hour.

2. Remove the fillet from the orange. To do this, strip off the peel along with the outer membrane. Cut the flesh between the inner membrane and put it into a bowl. In the same bowl squeeze the juice from the remnants of orange.

3. Heat butter in a pan and sprinkle with sweetener. Cook for 5 minutes, then add the pulp and orange juice. Cook, stirring, until the formation of a liquid caramel mass.

4. Pour in the cream, mix and remove from heat. Allow to cool. Gradually stirring, add the orange-cream mixture to the ricotta.

5. Put the obtained mass in a pasochnitsa (or pasochnitsa), place in a refrigerator until it hardens for 1.5 – 2 hours, or better for 8 hours. Serve, sprinkle with powdered sugar through a sieve.

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7 original dishes with tangerines

French salad with chicken and tangerines

Per 100 grams: 64.12 kcal  / 8.54proteins / 1.96 fats / 2.47 carbs


chicken fillet – 250 g

Chinese salad – 150 g

cucumbers – 150 g

tangerines – 2 pcs.

French mustard – 1 tbsp.

salt – 1 pinch

Balsamic vinegar – 1 tbsp.

ground black pepper – 1 pinch

olive oil – 1 tbsp

1. Chop the boiled breast into cubes. Slices of tangerines clear of the film and seeds, cut in half.

2. Cut the cucumbers into cubes. Salad leaves chop into thin strips.

3. Mix all products.

4. For refueling, combine mustard, vinegar and oil in a cup.

5. Put the salad on the dish and pour the mustard sauce.

Salad roll with tangerines and chicken

Per 100 grams: 152.36 kcal / 18.76 proteins / 6.76 fats / 4.82 carbs


chicken breast – 2 pcs.

tangerines – 3 pcs.

walnuts – 100 g

prunes – 7 pcs.

pepper, salt – to taste

1. Soak prunes in boiling water for 1 hour. Peel the tangerines and peel off the white film.

2. Cut each half of the fillet into 2 parts and beat it with a hammer. Salt and pepper.

3. Chop the nuts with a knife or in a blender. Sprinkle meat with nuts, put prunes and tangerines on top.

4. Wrap the fillet with the filling in a roll. Cover it with cling film.

5. Cook the roll in a double boiler for 40 minutes.

6. Slice the roll and serve it with hot or chilled salad leaves.

Salad with tangerines, cheese and mushrooms

Per 100 grams: 91.56 kcal / 5.4 proteins / 4.79 fats / 6.41 carbs


liquid honey – 1 tsp.

hard cheese – 220 g

tangerines – 6 pcs.

mild mustard – 1 tsp

red apples – 2 pcs.

lemon juice – 30 ml

canned champignons – 100 g

natural yoghurt – 1 cup

Bulgarian pepper – 1 pc.

1. Boil and slice the mushrooms (the variety of mushrooms is not decisive, you can take oyster mushrooms or other mushrooms).

2. Wash and peel the apples. Chop the flesh into small cubes.

3. Chop the Bulgarian pepper in small pieces. Tangerines clean and disassemble into slices.

4. Rub the cheese on a coarse grater.

5. Collect the salad: put the apples down, then alternately put the pepper, citrus slices, mushrooms and grated cheese.

6. For dressing, combine yogurt with mustard and honey. Add a couple of tablespoons of fresh lemon juice, mix well.

7. Pour the resulting sauce over the appetizer.

Mandarin Dishes: Diet Salad with Squids

Per 100 grams: 54.39 kcal / 2.68 proteins / 1 fats / 8.82 carbs


squid – 1 pc.

savoy cabbage – 30 g

soy sauce – 2 tbsp.

Tomato – 2 pcs.

apples – 1 pc.

tangerines – 2 pcs.

black sesame – 1 tsp

1. Pre-boiled squid cut into rings.

2. Cut tomatoes, apple and tangerines into cubes.

3. Add the chopped savoy cabbage.

4. Dress the salad with the sauce and sprinkle with black sesame.

Mandarin Diet Cheesecake

Per 100 grams: 96.27 kcal / 8.71 proteins / 1.91 fats / 10.95 carbs


chicken egg – 2 pcs.

stevia – 3 g

flax flour – 100 g

baking powder – 1 tsp

cocoa powder defatted – 1 tsp.

kefir 1% – 200 ml

Ingredients for the filling:

cottage cheese 0% – 250 g

natural yogurt 0% – 6 tbsp.

agave syrup (can be replaced with maple syrup, honey, Jerusalem artichoke syrup or sweetener) – 5 tbsp.

Mandarin (squeezed juice) – 1 pc.

water – 100 ml

agar-agar – 2 tsp

Ingredients for decoration:

Mandarin (squeezed juice) – 1 pc.

Jerusalem artichoke syrup – 1 tbsp.

water – 150 ml.

agar-agar – 1 tsp

1. Make a cake. To do this, first beat the eggs with stevia. Pour in kefir, add flour, baking powder, cocoa and mix.

2. Place the dough in a split form, with your fingers evenly spread the dough across the bottom of the form.

3. Bake at 180 ° C in a preheated oven for about 40 minutes.

4. Make a soufflé: whip curd with yogurt and 3 tbsp. l agave syrup.

5. Mix the juice of one mandarin, water, 2 tbsp. agave syrup and agar-agar and leave to swell for 20 minutes.

6. Remove the cake, cool it, then calcine it with a fork and, if desired, pour syrup: 1 tsp. agave syrup or honey with 30 ml of water.

7. Bring the juice to a boil, boil for 1-2 minutes and cool to 60–70 ° C. Pour this mixture into the curd with yogurt and beat well with a blender.

8. Spread the souffle evenly on the cake.

9. Decorate the cheesecake: put the tangerine slices on the cheese souffle.

10. Mix the second mandarin juice, water, syrup and agar-agar, put it on the stove, bring to a boil. Boil for 1-2 minutes, cool to 70 ° C and pour it on top of the tangerine.

11. Put the cheesecake in the fridge for a couple of hours.

New Year’s Diet Tarts

Per 100 grams: 198.34 kcal / 7.85 proteins / 2.4 fats  / 36.82 carbs

Ingredients for the dough:

oatmeal – 30 g

kefir 1% – 1 tbsp.

Half-flour – 50 g

egg white – 1 pc.

corn flour – 30 g

coconut flour – 20 g

Chia seeds – 1 tbsp.

banana – 1/3 pcs.

baking powder – 1/4 tsp.

Ingredients for the filling:

banana – 50 g

cottage cheese 0% – 150 g

kefir 1% – 2 tbsp.

Stevia (sugar substitute) – 1/2 tsp.

dried cherries – 4 pcs.

Matcha tea – 1 tsp

dried mandarin – 1 pc.

skimmed milk powder – for sprinkling

1. Preheat oven to 180 ° C.

2. Blend a banana, protein and kefir with a blender.

3. Mix well half the meat, corn, oatmeal and coconut flour, chia seeds and baking powder. Then add the liquid banana-kefir mixture to them and knead the dough.

4. Roll 4–5 balls out of dough, from which then form tarts on a silicone mat.

5. Blender whisk all the ingredients for the filling, except cherries and mandarins.

6. Put the stuffing on the tartare, garnish with chopped dried fruit.

7. Baking the oven for 25 minutes.

8. Remove the tarts and sprinkle with dry skimmed milk.

Tangerine slices in chocolate

Per 100 grams: 278.24 kcal / 5.31 proteins  / 19.25 fats / 22.98 carbs


tangerines – 3 pcs.

chocolate (we recommend taking bitter chocolate 80–90%) – 100 g

pistachios – 50 g

1. Clean tangerine slices from films and veins and put them in the freezer for 10 minutes.

2. Clean the pistachios and grind them in a blender to fine crumbs.

3. Break the chocolate into pieces and melt in a water bath.

4. Dip each slice of mandarin in chocolate and place on the parchment.

5. Sprinkle pistachio on top and refrigerate for 10 minutes.

Honey Curd pasha with lemon and dates


1.5 kg of cottage cheese with fat content of 18% and more

1.5–2 glasses of sweet or other thick honey

200–250 g of butter

100 grams of roasted almonds

150–200 g of natural dried dates

2 large lemons

3 tbsp. dark rum or strong black tea, if desired

1. Cover a colander with a kitchen towel or gauze folded in several layers. Put the cottage cheese there, cover with the hanging edges of the gauze, put the colander in a larger container. Place a plate on top of the gauze, and a weight of 2-3 kg on it. Leave at least 4 hours to drain excess liquid.

2. Prepare dates at the same time: if they have flaky skin, remove it. Cut the dates into small pieces.

3. Brush lemons with a brush, remove the zest with a fine grater, squeeze the juice. Pour the dates with lemon juice mixed with rum, if used, or with tea. Sprinkle with the peel, mix thoroughly, tighten with a foil and put in the fridge at the same time as the curd is under pressure.

4. Soften the oil at room temperature. If the honey is very thick, warm it a little in a water bath – just to make it flowable.

5. Chop a piece of almond rather finely, a part – bigger. Squeezed curd wipe through a sieve. Mixer whisk butter with honey in a lush foam. Gradually mix with cottage cheese. Add to the curd mass dates with zest and almonds.

6. Cover a pasochnice or a deep bowl with one layer of cheesecloth, spread the curd mass, press it with a spoon. Close the bottom and put the easter in the fridge for 1-3 days. Before serving, turn the dish over and carefully remove the bowl and gauze.

Curd pasha again)


500 grams of cottage cheese

180 g sour cream

sweetener to taste


vanilla extract

dry cherry


  1. Cottage cheese mix well immersion blender, to a smooth and delicate texture. Add yogurt or sour cream (the resulting mass should be dense), vanilla sweetener, mix well.  
  2. Share the curd mass in half. Add kerob to one half ( in order to make 2 colored pasha). Add dry cherry to each part and mix well.
  3. I cooked in a special detachable mold for Curd pasha. We fill the form with gauze, spread the resulting curd mass, it must be well compacted. Top put the load (I put the container with water) and leave overnight in the refrigerator. ⠀
  4. In the morning (or after 10 hours) we take Curd pasha out of the form. You can sprinkle with grated chocolate and nuts.

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Almond cheesecake with banana and avocado – gluten free and sugar free



200 g almond flour

1 egg

50 g butter

1 tsp. honey


2 medium or large banana

2 large avocados

200 g philadelphia cheese

one lime juice


fresh mint leaves

2 tbsp. honey


small mint leaves

fresh berries

1. Mix almond flour with warm butter, egg and honey. Knead tight plastic dough. Use your hands to distribute the base into a baking dish and tamp to a thickness of 5 mm. Knock the base with a fork and bake for 20 minutes in the oven at 200 ° C until golden brown is formed.

2. While the base is baked, beat the components of the filling to a creamy consistency. How much to put honey, lime juice and mint, decide, focusing on your taste.

3. Pour the mass into the chilled “basket” of almond dough, garnish with fresh berries and mint leaves, and put in the freezer for 20-30 minutes so that the filling grabs.

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Raw Food Raspberry Mint Cheesecake

8-12 servings/  40 minutes of cooking



8 dates, seedless, soaked

1.3 cups raw almonds

2 tablespoons of coconut oil

2 tablespoons coconut shavings

a pinch of salt


1 cup cashew nuts, soaked for 2 hours and washed

1 cup chilled coconut milk and coconut water

0.3 cups coconut oil

0.3 cup fresh mint

2 tablespoons agave syrup

1 tablespoon lemon juice

1 teaspoon chlorella powder, for color (optional)

10 drops of mint essential oil

a pinch of salt


1 cup cashew nuts, soaked for 2 hours and washed

1 cup chilled coconut milk and coconut water

0.3 cups coconut oil

0.3 cups fresh raspberries

2 tablespoons agave syrup

1 tablespoon lemon juice

1 teaspoon red beet powder, for color (optional)

a pinch of salt


1 cup of cashews, soaked for 2 hours and washed

0.3 cups coconut oil

1 tablespoon lemon spit

1 teaspoon vanilla pod powder

a pinch of salt

water as needed


  1. To make a base, place the almonds in a food processor and grind to a flour-like mass. Transfer to a cup and put aside.
  2. Place the dates in a food processor and grind to small pieces.
  3. Add the almonds and the rest of the ingredients to the base and grind it all together to form a dough. The dough does not have to be collected in a bowl, but it is necessary that it does not disintegrate.
  4. Cover the baking dish with parchment paper. Transfer the dough to the bottom of the mold, smooth and compact with your hands or a spoon.
  5. Put in the freezer while cooking the filling.
  6. Crimson and peppermint layers of the filling are made separately.
  7. Put all the ingredients for one layer in a blender and grind to a smooth mass.
  8. Pour the mixture onto the base and put into the freezer while cooking the second layer.
  9. As soon as the mass for the second layer is ready to pour it on the first layer.
  10. Put in the freezer for 4 hours to freeze.
  11. To make a cashew cream, place all the ingredients in a blender and grind until smooth. Add some water if necessary.
  12. Remove the cheesecake from the freezer and decorate it with cashew cream and fresh berries.

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