Raw Chocolate Cake
Now I’ve eaten a LOT of cake and a lot of raw chocolate cakes for that matter, but this one really take’s the biscuit! It is naturally sweet with nuts and only needs a touch of maple syrup if you need it at all.
It is really nutrient dense with almond and cashew nuts; good sources of unsaturated fatty acids; high in fibre and protein; high in vitamin E, magnesium and calcium. As well as the therapeutic benefits of raw cacao – high in anti-oxidants and feel good chemicals.
1 ¼ cups of almonds
1/8 tsp Himalayan pink salt
2 raw vanilla pods (I sometimes use extract/essence!)
1oz cacao powder
1/3 cup coconut butter
A drizzle of maple syrup to sweeten to taste
1 ¾ cups cashew nuts (soaked for a minimum of 1 hour)
400ml coconut milk
1/3 cup maple syrup
2 vanilla pods (see above)
2 pinches of Himalayan pink salt
1/3 cup cacao powder
3 tbsp lecithin
For the base, blend all dry ingredients in a food processor until finely ground. Then add and blend chopped dates, gradually after that blend in the coconut butter and lastly the maple syrup. Lightly coat the inside of an 8” cake tin with coconut butter and then spread the base mixture on the bottom and up the sides of the tin in an even thickness. Set this aside in the fridge for 20 mins.
For the filling, soak the cashews for at least 1 hour. Then add all ingredients except the lecithin to the Vitamix (or really good processor) and blend until everything is mixed well, then add the lecithin at the end. Watch for the mixture becoming thick but still pourable. Then pour the mixture into the cake base until level with the top of the tin. Spread with a spatula until even and then set in the fridge for at least 8 hours.
Enjoy and bathe in chocolate bliss 🙂