Man-thing and I, along with pal Lize, decided yesterday that we’re going to do a 10km fun run (or brisk walk) on Saturday. We haven’t prepared for it, having barely survived the winter, but I figure 10km won’t kill us, and we do enjoy those outings lots. I’m forgoing the gym this week then in order to practice walk with Man-thing for 40 minutes or so each day after work to get us into some semblance of fit-shape, since we each have our own aches and pains. To round off each day’s walk, as a treat, I figured I’d whip something up made of odds and ends in the house. This cake is the nommy and rather random result!
Since we’re house-buying and have 20 years of payments ahead of us, I haven’t been so quick to stock up our nuts and dried fruit drawer, which is usually stuffed to the brim. This is why this little freezer cake is an odds and ends effort, but is still delicious and handy to have in the house for a sugar emergency. 🙂 Also, it took less than 5 minutes to make, which is how I like my cakes!
The dates are actually what inspired a freezer cake as a post-walk treat. After making date syrup for the utterly ridiculously delicious chocolate pudding cake I was left with 1 cup of date mush, which obviously needed to be rehomed (I was getting tempted to just eat it like that). Dates are such glorious treasures – any time I have a baking crisis I’m confident at least that soaking a cup of dates will never be a waste, and can salvage any fail!cake or other such enterprise.
Ingredients (serves 4-8):
- 1/3 cup cranberries
- 1/2 cup almonds
- 2 TBSP soaked dates
- 1 cup minus 2 TBSP soaked dates
- 1/4 cup soaked cashews (at least 4 hours)
- 2 TBSP carob powder
- 2 TBSP soy milk
- 2 tsp vanilla extract/2 droppers NuStevia Liquid Vanilla
- 1 TBSP avocado OR 1 TBSP tahini
- splashes allspice
- 3 TBSP finely chopped mixed dried fruits & nuts
- Line a 12cm round springform tin with plastic wrap.
- Crush your almonds with a mortar and pestle and transfer to a food processor and blend til fine (unless your food processor can handle whole almonds).
- Once your almonds are pulverized somewhat (careful not to make nut butter!) add the rest of the ingredients until they stick together.
- Evenly spread and pat down this dough into the bottom of your lined tin.
- Blend your filling ingredients (minus the mixed dried fruit and nuts) until smooth and combined. Stir in the mixed nuts and fruits and then spread it out evenly on top of your base ingredients.
- Place in the freezer for 1 hour and remove from the plastic wrap. Slice into 4 or 8 and serve immediately or keep in the freezer. It “defrosts” pretty quickly and tastes nom chilly.
- You can also serve it with a side of whipped vegan cream or some 2 ingredient ice-cream for extra decadence, since the portions are small and the ingredients healthy!
I really am a sucker for dried fruits and nuts – they are the best kind of candy to me, and if you throw in creamy chocolate fillings studded with these beauties? Oh boy, so much glee. Really, this is nothing fancy, just something nom to have around. Sometimes after baking a ridiculous cake I just want to scale back and appreciate raw.
So there you have it! All my favourites in one spot – certainly incentive to mission around the neighbourhood (other than making asses of ourselves on Saturday, that is). I seem to have shin split after trying to jog for 20 seconds on Sunday though, so now I’m hobbling around regretting that my body, if left unattended, can’t keep up with where my mind wants to go. Sometimes when we’re power walking I just get this massive urge to run, but I don’t get very far! My big challenge is therefore to try and get on a couch to 5km vibe and see if that can’t be my sporty achievement for the year. Life is infinitely less scattered with goals about!
In case you forgot about Meatless Monday or were too scattered to try it out – It’s never too late to try going veg for a day!
Veggie calzones with tofu ricotta by Kitchen Grrrls – ye gods, after living in Italy calzones hit all my buttons.
Jumbo chickpea pancake by Oh She Glows – This is actually on today’s lunch menu! (If you’re huffing about having to get “weird” ingredients like chickpea flour, do not doubt you will use up that bag and then go out and immediately buy more – it is the BEST ingredient to have around).
Gluten-free vegan lasagna by Jessica Verma – yum yum! Easy, delish – what more could you ask for?
Vegan Caramelized Onion and Mushroom Panini With Sun-Dried Tomato Mayonnaise by J. Kenji López-Alt – that title along should make everyone run to the store for panini bread! If you don’t have vegan mayo (and in South Africa I haven’t seen it) just make your own OR blend some white beans, apple cider vinegar, smoked paprika and rejoice – nothing has to be complicated and exactly as it has been written down!
32 no-churn vegan ice-cream recipes by The Pretty Bee – so much squee in one place!
Caramel blondie brownie cheesecake by Damy Health – oh man, SO sensational and decadent!
Heavenly nutty chocolate cups by Mouthwatering Vegan – her name doesn’t lie; I could spend hours reading through her blog (and have!)