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6.4.2016

Divine Raw Chocolate Cake

This raw chocolate cake is totally plant based and has deep flavors and nice creamy texture. It is simply divine.

(Recipe from the GATHER e-book)

Crust:

  • 1 cup pecan nuts

  • 5-7 fresh dates

  • ½ tsp cardamom

  • tiny pinch of sea salt

Filling:

  • 1 cup cashew nuts

  • 1/3 cup cacao butter

  • 3 tbsp coconut oil

  • ½-1 cup coconut milk (room temperature)

  • 1/4 cup coconut syrup (or maple syrup)

  • ½ cup raw cacao powder

  • tiny pinch of salt

Chocolate sauce:

  • 3 tbsp coconut oil

  • 3 tbsp raw cacao powder

  • 2 tbsp coconut syrup (or maple syrup)

  • tiny pinch of sea salt

On top:

  • pecan nuts

  • raw cacao nibs

  • coconut flakes

Tin diameter:

  • 7 inches / 18 cm

Crust:

Chop the nuts in a blender. Wash dates and remove the stones. Add dates and cardamom with nuts and puree into crumbly dough. Press the bottom of dough on the bottom of the cake tin.

Creamy Filling:

Mix all ingredients in a blender until smooth creamy mixture. Add more coconut milk if needed to get the texture smooth, but still remain as thick as possible. Taste and add seasoning or sweetness if desired something. Pour the dough into the cake tin over the crust and put the tin into a freezer for about 30 minutes.

Chocolate sauce:

Combine all the ingredients in a small bowl and stir to combine. Drizzle on top of the raw chocolate cake.

Decorate with nuts, cacao nibs and coconut flakes. Try also fresh berries and n'ice cream! Serve and enjoy!

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