A Vegan MoFo post, a YDV review, and food porn all rolled into one?  Hell yes, that’s what I’m talking about (today).

One thing pretty much everyone can agree on is that sweet treats are awesome.  In fact, you’d better know how to run fast if you wave a vegan cupcake in front of a hungry vegan crowd- you’d get tackled for that kind of goodness.  This is, of course, probably not true- I’m using it as an analogy (but you wouldn’t want to try that around my friends, just saying).

If you ask me, the only bad thing about sweet treats is the results they have on my ass size health.  So, what is the secret to having your cake and eating it too?  Ask Ani Phyo.  She’s the author of a seemingly sinful book, Ani’s Raw Food Desserts: 85 Easy, Delectable Sweets and Treats.  She somehow turned this rich, decadent goodness

into a good-for-my-health dessert.  She’s amazing.  I’ve written about Ani Phyo before, I have and love her cookbook Ani’s Raw Food Kitchen. Ani’s dessert book is new to my personal collection but actually has been out for a few years.  I should have gotten it sooner.  It contains recipes to goodness like Ice Kream Sandwiches, Sundae Cones, Tiramisu, Chocolate Crunch Cupcakes w/Molten Mint Frosting, and much more.  And the best part?  The very best part?  They are all raw and vegan.  That means you’re ditching the flour and oils found in other vegan treats in place for the healthy fats from nuts and antioxidants from fruit.

You can officially have your cake and eat it too.  You’re welcome.

I’ve made a ton few desserts out of this book and I haven’t found one I don’t care for.  Intermingled in the book are helpful eco-friendly and green (gah! I hate to use that term but it fits here) tips for using natural ingredients to create beauty treatments like facial masques and living gently and considerate to our environment.  I love, love, love this book.

I offer up “5 Goatz” to Ani’s Raw Food Desserts because it’s packed full of information I can use to keep my ass looking good while stuffing my face with treats health in tip top shape and keep myself pretty using the food in my cupboards.  Win = Win.

I’ve put the recipe for that tasty cake up there and other food porn after the jump.

Recipe gratitude for the above deliciousness to Ani, I used the recipe for the Raspberry Ganache Fudge Cake, which I modified for my tastes.  When you read avocado in the frosting recipe, don’t be concerned.  It doesn’t taste like guacamole, it will be a thick rich frosting that will blow your mind.  Seriously.

It should surprise no one that I made mine mini versions of the large cake Ani talks about in her book.  I can’t control my mini addiction, it’s just too cute.  See?  Adorably small, huge on flavor.  (Also, how adorable it looks like a bird? Because of the plate? Eeee!)

Fudge and Maple Cake with Ganache

Fudge Cake

  • 1 1/2 cups raw walnuts
  • 1/3 cup unsweetened cacao or cocoa powder
  • 1/8 teaspoon salt
  • 1/2 cup pitted Medjool dates


  • 1/3 cup pitted Medjool dates
  • 1/8 cup agave syrup
  • 1/2 cup ripe avocado flesh
  • 1/3 cup cacao or cocoa powder


  • 1/2 cup cashews
  • 1/4 teaspoon salt
  • 3 tablespoons maple syrup
  • Dash of cinnamon, nutmeg
  • Filtered water as needed

To make cake:

  1. Combine walnuts, salt, and cacao (or cocoa) powder in food processor.  Pulse until coarsely mixed.  Be careful not to overprocess.
  2. Add dates, pulse until mixed well.  Do not over process.

To make frosting:

  1. Combine dates and agave in food processor.  Blend until smooth.
  2. Add avocado and cacao (or cocoa) powder.  Blend until smooth.

To make filling:

  1. Combine cashews and salt.  Pulse until finely mixed.
  2. While the processor is running add, maple syrup and spices.  Use a dash of water to thin it out if needed. The consistency should be that of thick cream.

To assemble:

  1. Lightly oil pan (I used several mini pans to make double layer mini cakes.  You can use a small tart pan if you wish) with coconut oil.
  2. Press half of the cake mixture into pan.  Remove from pan, do second half of cake.  The end goal is to have 2 cakes we can layer.  If only using a single layer cake, simply top with ganache and enjoy.  Otherwise,
  3. Add add layer of maple cream to one of the cake sides.  Place second cake on top.
  4. Frost with ganache
  5. Let set in the fridge for a couple of hours to firm the frosting.