I like to avoid refined sugars including white table sugar, high-fructose corn syrup (HFCS) and artificial sweeteners. We have all heard the negative effects these sugars can have on our health but for me personally refined sugar makes me feel bloated, inflamed and anxious.
Refined sugars also contain virtually no vitamins, minerals, protein, fat fiber or really any beneficial compounds.
I am finding more amazing products on the market that use natural sweeteners but most of the time I make desserts myself. This cake is a spin off from my Cashew Gaytime Cheesecake.
Here are a few of my go-to natural sweeteners along with my delicious Macadamia Mousse Cake Recipe that is completely refined sugar free, dairy free and gluten free!
Dates - Are high in fibre which is great as fibre slows down digestion and prevents a blood sugar spike.
Rapadura Sugar - Is an unrefined cane sugar which is dried at low temperatures to maintain nutritional properties and there is no other processing involved. Unlike other sugars that can be highly processed, refined and bleached.
Rice Malt Syrup - There are arguments both for and against rice malt syrup. I use a rice malt syrup that is made from 100% organic brown rice and does not include inorganic arsenic from herbicides and pesticides. It is basically made through culturing rice and then cooked until it becomes a syrup. I like it as I find it provides me with a steady energy supply and does not cause any gastric distress.
Macadamia Mousse Cake
I N G R E D I E N T S
Crust
1 cup walnuts
1 cup shredded coconut
3 tablespoons coconut oil
2 tablespoons cacao powder
2 tablespoons rice malt syrup
Vanilla Filling
1 cup macadamia nuts, soaked in filtered water for at least 4 hours then drained
1 cup cashews, soaked in filtered water for at least 4 hours then drained
1 cup organic coconut milk
1/3 cup rice malt syrup or monk fruit sugar (low carb option)
10 pitted dates, soaked in boiling water for at least 10 minutes
1 teaspoon organic vanilla extract
pinch of salt
Chocolate Filling
1 cup macadamia nuts, soaked in filtered water for at least 4 hours then drained
1 cup cashews, soaked in filtered water for at least 4 hours then drained
1 cup organic coconut milk
1/3 cup rice malt syrup or monk fruit sugar (low carb option)
10 pitted dates, soaked in boiling water for at least 10 minutes
2 tablespoons raw cacao powder
pinch of salt
Topping
1 cup cashews or macadamia nuts
1/2 cup almond meal
1/3 cup coconut flour
1/4 cup coconut oil, melted
1/4 cup rapadura sugar monk fruit sugar (low carb option)
M E T H O D
1. Place all base ingredients into a food processor and blend until well combined. Spread the mixture into lined 24 inch round tin and place in fridge.
2. For the vanilla filling, place drained and rinsed cashews and macadamia nuts into the food processor along with other ingredients blend until smooth. Pour mixture on top of the base and place back into the fridge for at least 2 hours to set.
3. Repeat step 2 with chocolate filling ingredients and pour on top of set vanilla mixture.
4. Preheat oven to 180 degrees.
5. For the topping, place nuts in a food processor and blend until crumbed, mix in all other topping ingredients until combined well. Place in fridge to set.
6. Spread mixture thinly onto a large baking tray and place into the oven for 5 minutes, then carefully mix it around and place back into the oven for another 5 minutes. Allow to cool completely.
6. To serve, remove cake from the fridge and add topping mixture.
Note: This cake needs to be kept in the fridge or can be stored in the freezer.
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