Comments on: Chocolate Torte With Whipped Cashew Cream

By: Russell James

Russell James — Wed, 18 Apr 2012 15:31:00 +0000

Hi Ana,

If you don’t want to use irish moss for this, you can use cashews and water blended to a 2:1 ratio, ending up with the same volume as the irish moss would have been.

You can certainly use irish moss for kids. I would check with a natural doctor or nutritionist on the psyllium.

By: Ana Croitoru

Ana Croitoru — Wed, 18 Apr 2012 11:00:00 +0000

Hello,

Regarding of irish moss in deserts. I don’t want to use irish moss but I have troubles about filling texture;it’s quite fluid. Please, let me know what else I should use to get a better self standing filling.

The second question. Can I use in dessert irish moss or psyllium seeds if the kids is only 3 and 2 age?

Thanks in advance for your answer.

Kind regards,
Ana

By: Russell James

Russell James — Sun, 15 Apr 2012 16:53:00 +0000

Hi Vittoria,

Thanks for sharing your experience, in the event it might help someone else.

I was aware that the insides of the shells are poisonous, but they are removed by the time most people get to them, so it sounds like you had some kind of reaction to something else in there.

Again, thanks for sharing.

Macadamias are a good alternative; also in some recipes almonds and even pecans could be used.

By: Vittoria

Vittoria — Sun, 15 Apr 2012 15:40:00 +0000

Hi Russell, thanks for this recipe. One word about cashews, which I discovered to my dismay, that they make me break out in hives….Did you know they are toxic? Belong to the same plant as poison ivy? I ate them every day in a smoothie until I started scratching my face (broke out in red, itchy patches) and realized looking online that they are toxic. Bummer, I love them! I have been using macadamia nuts instead, but they are so much more expensive. Just wanted to put it out there, as there no mention in the raw world about the possible reaction to cashews (I have no allergies of any kind, so this took me by surprise). Thanks for all your amazing creativity and fabulous recipes!

By: Gabrielle

Gabrielle — Mon, 09 Apr 2012 11:34:00 +0000

Thanks for replying! It’s good to know that it wasn’t just me doing it wrong – I’ll try the purejoyplanet site for starters & see if they ship here, I really want to try some out.

By: Russell James

Russell James — Sat, 07 Apr 2012 21:32:00 +0000

Hi Pajo, that’s great, I’m glad it worked out, and thanks for letting me know about the flakes, I’ll check them out.

By: Russell James

Russell James — Sat, 07 Apr 2012 21:31:00 +0000

Coconut butter would be the best option, but coconut oil would also work as long as you keep in the fridge right up to serving, as coconut oil is not as firm as cacao butter.

Where are you based? You can get cacao butter online in most places.

By: Russell James

Russell James — Sat, 07 Apr 2012 21:29:00 +0000

Hi Gabrielle,

Yes, I’ve used that Irish moss before too, but I’m not a fan for the reasons you mentioned.

I’ve always ordered it from the US when I’m in the UK because a little does go a long way.

By: Gabrielle

Gabrielle — Sat, 07 Apr 2012 17:59:00 +0000

When I see irish moss in raw recipes (usually US chefs) it’s always colourless but in the UK it seems that the only kind you can buy is the purplish one which gets colourless only at the ends. I’ve tried this a few times & you can never get rid of the fishy smell no matter how long your rinse it & it always comes out pink, and usually with bits left in it because the ends are pretty tough no matter how long you soak it. Do you have any advice on using irish moss in the UK, or would you use the flakes as other posters have here? Thanks.

By: Bambino 888

Bambino 888 — Mon, 02 Apr 2012 02:50:00 +0000

I can’t get raw cacao butter, can I substitute it with just coconut oil? Or can you suggest any other substitute. Thanks.