It's that most wonderfully festive time of the year! When decadent, richly hued Italian Spumoni cakes layered with pistachio cream, chocolate-hazelnut and cherry ice-cream step out dripping in ganache and festooned like royalty in crisp wafer crowns! Let me tell you, I felt like royalty simply having this gorgeousness lighting up my table… so beautiful it was difficult to slice into. However, once past it's exquisite beauty, a creamy slab of this luscious Spumoni Christmas Gateau is a divine flavor celebration fit for holiday Kings and Queens! Heavenly layers of pistachio cream, chocolate-hazelnut and cherry ice-cream studded with candied fruit, chopped pistachios & hazelnuts galore luxuriously dazzle the tastebuds in ultimate comfort and joy!
High Vibe Living Foods like this Italian Spumoni Christmas Gateau are the most gorgeous and delicious on the planet… and they leave us looking and feeling the same way! Italian Spumoni Christmas Gateau is a truly spectacular way to celebrate the Season with amazing raw food deliciousness that doesn't weigh us down but lifts us up… in Peace, Joy and Happiness!
Raw Vegan Spumoni Christmas Gateau w Chocolate Ganache
This is my submission to Ren Behan at Simple & In Season and Jacqueline at Tinned Tomatoes for No Croutons Required Festive Photos and Bookmarked Recipes. Check them out!
Recipe for Raw Vegan Spumoni Christmas Gateau (Serves 6)
Ingredients
PISTACHIO CREAM
- 1/2 cup fresh young thai coconut meat (or sub soaked cashews)
- 2 super ripe bananas
- 1/2 cup pistachios, separated into 1/4 c & 1/4 c halved or coarsly chopped
- 4 drops edible grade lemon essential oil (or sub fresh lemon juice)
- 1/2 t vanilla powder
- pinch of celtic salt
- stevia to taste
CHOCOLATE-HAZELNUT CREAM
- 1/2 cup fresh young thai coconut meat or 1/2 cup soaked cashews
- 2 super ripe bananas
- 1/3 cup carob powder (or sub cacao or a combo)
- 1/2 t ceylon cinnamon
- 1/2 t vanilla powder
- 1/2 t celtic salt
- stevia to taste
- 2 T + 1/4 cup hazelnuts, coarsly chopped
CHERRY CREAM
- 2/3 cup fresh young thai coconut meat or sub soaked cashews
- 2 super ripe bananas
- 2 1/2 T cherry juice concentrate or to taste
- 1/2 t vanilla powder
- stevia to taste
- pinch of celtic salt
- 1/3 cup dried, apple-juice sweetened cherries, lightly chopped as in halved – leaving several whole.
CHOCOLATE GANACHE
- 1/4 c extra virgin coconut oil, melted
- 1/4 cup carob or cacao
- 2 T almond butter
Method
PISTACHIO CREAM
- Blend all the ingredients in a Vitamix, except the extra 1/4 cup chopped pistachios, until ultra creamy. Taste to adjust flavors as needed.
- Stir in the chopped pistachios.
- Pour into the bottom of a 6 x 3" removable bottom cake pan and put into the freezer until set.
CHOCOLATE-HAZELNUT CREAM
- Blend all ingredients in Vitamix, except the extra 1/4 cup chopped hazelnuts, until ultra smooth and creamy. Taste to adjust flavors as needed.
- Stir in chopped hazelnuts.
- Pour onto 1st layer once it is set. Place back into freezer to allow 2nd layer to set as well.
CHERRY CREAM
- Blend all ingredients in Vitamix, except extra 1/3 cup dried cherries.
- Stir in dried cherries.
- Pour onto 1st two layers once they're totally set. Place back in freezer to allow 3rd layer to set.
RAW VEGAN CHOCOLATE GANACHE
- Whisk together all ingredients until smooth and creamy.
- Drizzle over cake once it has set. Add decorative toppings at this point so they'll stick. Pop back into the freezer.
RAW VEGAN SPUMONI CHRISTMAS CAKE ASSEMBLY
- Well, it's practically finished! However, feel free to add your own special touch as I did, with raw vegan chocolate wafers, dried rose buds, chocolate shavings, a few more chopped pistachios & raw coconut.
- Allow the cake to thaw for 45 minutes – hour (or longer just keep an eye on it as we don't want it to totally melt) prior to serving to maximize creaminess.
Enjoy a large slice of high vibe luxurious Christmas indulgence under the light of the tree!
Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan & Raw version? Share it below for a chance to have me recreate it for you!
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All Love,
Juliane
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