iEat Green - Green The Ghetto - 07/11/12

This week, my guest is Majora Carter. Majora is an economic consultant, public radio host and environmental justice advocate from the South Bronx area of New York City. By 2003, Majora coined the term: "Green The Ghetto" as she pioneered one of the nation's first urban green-collar job training & placement systems, and spearheaded legislation that fueled demand for those jobs.

Raw Chocolate, Raspberry, and Pineapple Cake

Crust-

Wipe bottom of spring-form pan with coconut oil. In food processor, combine the following;

1 cup, plus 2 TBS. ground raw almonds

¾ cup Raw Cocoa Powder

6 dates

¼ cup Raw Agave

¼ cup coconut oil

¼ cup unsweetened shredded coconut

pinch of salt

Chocolate Ganache Filling- In food processor, combine the following four ingredients;

2 cup Raw Cocoa Powder

2 cup maple syrup

3/4 cup coconut oil

1 teaspoon vanilla

Chocolate Mousse Filling

1 ½ cup cashews, soaked for two hours, drained and puréed

Pineapple Filling

1 pineapple, puréed

Raspberry Filling

3 half pints raspberries

2 Tbs. agave

To make Crust

Press mixture into greased pan and work it up the sides, about 1 ½“.  Using opposite hand, make the edge of crust smooth and even.

For Cake:

Pour 1 cup ganache filling into pie crust. Put in freezer for 1 hour. Add raspberry filling and freeze again. Puree cashews in food processor, adding up to ½ cup water to make cashew cream. Add ½ remaining chocolate ganache to food processor and blend with cashew cream. Add chocolate mousse (cashew cream and chocolate mixture) layer on top of raspberry, and freeze again. Meanwhile, drain pineapple purée through sieve, reserving juice for your enjoyment. In one hour, add pineapple layer on top of chocolate mousse, and freeze again. Finish cake by putting remaining chocolate ganache on top. Garnish with fresh raspberries.