Jonny Freesh’s Chocolate and Vanilla Swirl Cake Recipe + 2-Book-Giveaway For Our Readers!

Jonny Freesh & organictalks.com

Raw Food Chef and Rapper Jonny Freesh: A 2-Book-Giveaway For Our Readers + His Chocolate and Vanilla Swirl Cake Recipe From The Book!

Guys, it’s party time!

There’s no other way but to start a blog post about Jonny Freesh. First, I must tell you that I’ve seen lots of crazy stuff in the vegan raw food world – but this has brought some real coolness to this movement. It’s hard to impress anyone with ‘healthy food’ and ‘right choices’ – it just ain’t groovy enough!

So what better way is there, then to combine raw food and Hip-Hop? Yeah, Jonny Freesh does that; he’s a rapper and a raw food chef, and I can’t really say what he does better – rappin’ or ‘cookin’.

In any case, he does an excellent job, and this is why we got together with him to share with you one of his dessert recipes, and a 2-book-giveaway of Jonny’s recipes (scroll down), which I’m sure will get you in the right mood to watch this video – but be careful of the subliminal messages – they might get you under his spell and convert you to a raw veggie – I’ve warned you!

So put your knives down and listen to this:

Not a Hip-Hop fan? Come on! But I’m sure you got the message.
Here’s the recipe from Jonny’s book ‘Raw Food Made Fun, Easy & Beautiful (63 recipes to take your Raw Food to the next level)

Chocolate and Vanilla Swirl Cake

Tools –

Food Processor, Blender, 10” Diameter by 2.5” Height Spring Form Pan

Ingredients –

Crust

½ cup Flax Meal

1 ½ cup Desiccated Coconut

½ tsp Salt

2 tbsp Liquid Sweetener of Choice

1 cup Cacao Beans

 1 cup Dates

 2 tbsp Coconut Oil

Chocolate Filling

½ cup Dates soaked in 1 ½ cup Water

¼ cup Currants soaked in ½ cup Water

1 cup Coconut Oil

3 tbsp Lemon Juice

½ tsp Salt

4 tsp Cinnamon

½ cup Irish Moss Paste (1 part Water : 2 parts Soaked Irish Moss)

 2 cups Cashews (soaked)

 1 cup Cacao Powder

 1 tbsp Lecithin

1 tsp Vanilla Extract

 3 tbsp Liquid Sweetener of Choice

Vanilla Swirl/Icing

1 cup Young Coconut Meat

7 tbsp Coconut Oil

2 tsp Vanilla Extract

¼ cup Liquid Sweetener of Choice (light color is ideal to keep icing white)

 1 tbsp Lemon Juice

2 Vanilla Beans

Process –

1. Blitz Cacao Beans in food processor until meal consistency is achieved.
2. Add remaining Crust ingredients and blitz until mixture sticks between fingers.
3. Wipe down Spring Form Pan and press crust into the bottom and about 2/3 of the way up the side.
4. Blend all Vanilla Icing ingredients until smooth and creamy.
5. Set 3 tbsp aside for swirling and put remainder in an icing syringe or piping bag in the fridge. Let set for 1-2 hours until it can be piped nicely.
6. Take 3 tbsp of Swirling mixture out a half hour before making Chocolate filling.
7. Blend Soaked Dates, Currants and the Soaking Water until smooth.
8. Add remaining Chocolate Filling ingredients except Coconut oil and lecithin until smooth and creamy.
9. Add Coconut Oil and blend until incorporated.
10. Pour Chocolate Filling into crust then put little dollops of Vanilla Swirl mix around cake and swirl with skewer or toothpick.
11. Pipe Vanilla Icing around cake.
12. Let set in fridge for 6-8 hours or freezer for 3-4.

The Giveaway

As mentioned earlier, Jonny has agreed to give two copies of his book (digital) to our readers. So all you have to do is leave a comment down here, or on our Google+ page until next Friday (July 4th). On Saturday (July 5th), we’ll draw two winners who will receive a copy of Jonny’s book. I think it’s a real gem – you’ll hardly find 63 excellent raw recipes in one place – one better than the other. Don’t miss it!

The winners will receive a notification, and a link to Jonny’s book.

Those who would like to buy the book can do so at: http://jonnyfreesh.com/raw-food-diet-recipe-book/

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