Reads: Raw Cake by The Hardihood

It seems there’s no shortage of brand new books to get acquainted with at the moment - we’re still busily flicking through Clean Beauty Co’s DIY beauty bible - but we’ve been particularly excited about the launch of The Hardihood’s first book, Raw Cake. It’s not our first time swooning over the naturally-sweet and eye-poppingly beautiful creations made by Daisy and Leah, the girls behind The Hardihood. Last year we quizzed the pair on all things raw cake and followed them during their day on a plate - banana pancakes, bone broth and the odd 20-inch pizza, if you’re asking. But now the bakers have added a second straw to their bow with the ultimate guide to raw desserts that are healthy, nutritious and never lacking in indulgence.

With over 100 recipes including the likes of pistachio doughnuts and toffee cacao cheesecake (yum), plus handy food styling techniques (the girls have a background in fashion, journalism and styling) the book will get you whipping up no-cook confectionaries and ‘gramming them like a pro. All the recipes contain only natural ingredients and are completely free from refined sugar, gluten, wheat, dairy and soya. Did we mention they look (almost) too good to eat?

To tie in with the launch, Daisy and Leah have shared a particularly delectable recipe from the book - these raw rocky roads were one of The Hardihood’s first creations: “When we first made them we couldn’t believe how good they were and how quick they were to create. It might be fair to say they gave us faith that there was a whole world of raw desserts out there just waiting to be discovered” they said, “These bites are simultaneously soft, crunchy and seriously moreish.” Sold? Scroll down for the recipe.

Raw Rocky Road

Makes 9-12 pieces

Ingredients

For the dry mix:

155g dried apricots (sulphur free)

40g walnuts

60g hazelnuts

80g mixed currants or raisins

55g goji berries

For the chocolate mix:

150g coconut oil, melted

60g cacao powder
30g coconut sugar
170g rice malt syrup
60g pitted dates, soaked for 30 minutes

Method

  1. Line a 15cm square baking tin with baking paper.
  2. Place all the dry mix ingredients in a high-powered food processor and pulse on high until just broken up and mixed together but still chunky.
  3. Transfer to a large mixing bowl and clean out the bowl of the food processor.
  4. Next, make the chocolate mix. Add the coconut oil, cacao, coconut sugar and syrup to the clean food processor and blend on high, then add the dates and blend until smooth and combined. Make sure you don’t over-mix the chocolate or it can separate. If this happens and there is a lot of extra oil, add in some more cacao powder and malt syrup until it becomes smooth.
  5. Pour the chocolate mix over the dry mix and stir together with a large spoon until well combined.
  6. Scoop into the baking tin, pressing the mixture down to ensure it is compact.
  7. Place in the fridge for 3–4 hours or the freezer for 1 hour until it has completely set, then cut into 9–12 pieces. They will keep well in the fridge for up to 7 days.

Images and recipe: The Hardihood

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