By Tanya Keitzman
2 C Almond Flour
1 C Coconut Flour
1/2 C Fresh Lemon Juice
10 drops of vanilla essence
7 drops of Vanilla Creme Stevia
1/4 tsp lemon extract
1 C date paste
1/4 tsp sea salt
1/3 C melted coconut oil
1/3 C blueberries mashed up
1 C soaked cashews
1/4 C Coconut Nectar
7 drops vanilla essence
7 drops of vanilla Creme stevia
Pinch sea salt
1/2 C Lemon Juice
1. Mix all the cake ingredients in large bowl and press into two 4″ Spring form pans with a sprinkling of almond meal/flour on bottom to prevent sticking.
2. Blend the frosting ingredients in Vita Mix until smooth and place in fridge to cool.
3. Remove cakes from springform pans, frost and decorate ❤
MEET THE CHEF
Tanya is a Certified Raw Chef through PureJoy Academy in Bali, November 2013. She began her journey into a plant based diet 10 years ago and it has been a process. It all started for moral reasons for her. She loves animals and couldn’t bare the thought of bringing them harm. Yet, it wasn’t eating healthy for Tanya at that time. She was consistently indulging in vegan baked and processed products. Her mother began to introduce authors into her life like David Wolfe. And then she found herself staying for a week at the Tree of Life in Patagonia, AZ with Dr. Gabriel Cousens and taking a trip to Portland, OR to simple dine at the Raw Vegan Cafés.
Karyn’s in Chicago was another inspiration that sent her taste buds into a world of utter bliss and amazement.
She found Elaina Love on line while researching schools to attend and learn from the masters. She instantly fell in love and had the desire to attend Elaina’s school. At the time, traveling felt frightening for Tanya as she was dealing with extreme anxiety. However, she was determined and started making plans to attend classes in Arizona. Shortly after applying for the class in Arizona, she received an email saying that particular class she was interested in will be moved to Bali. You can just imagine the thoughts that went through her head. She then contacted Elaina, who in turn, reached out to Jill Shapiro and arranged for her to fly with Elaina to Bali. I
“I’m so grateful and happy I made this huge leap in my life. Creating and exploring the world of culinary art has become a passion of mine. I prefer to work with desserts more than anything. The sweetness in life,” said Tanya.
She have made raw cheese cakes for a local restaurant in Valparaiso, IN. Currently this is more of a hobby for Tanya. She works a regular full time job and “play” with the magic of food while time allows. She’s moving towards doing private orders for special occasions, so that she can have the opportunity to put all her attention into one special dessert at a time.
CONNECT WITH TANYA