Sunday October 6th, 2013
Raw vegan chocolate cake

For a medium sized cake, 8-10 servings:
Crust:
2 cups walnuts
1/2 cup raisins
1/2 cup of dates
1 tsp vanilla essence
Put all the ingredients in the food processor. Process until ground fine. Mixture should hold together when pressed. Place the mixture on a round cake plateau and press until you form the crust. Refrigerate.
Layer 2:
100 g strawberry jam
Spread evenly over the crust. Refrigerate.
Layer 3: cashew cream
2 cups raw cashew nuts
3 tablespoons melted coconut butter
2-3 tablespoons raw sugar / maple syrup
1-2 tsp vanilla essence
Soak the cashew nuts in water for 2-3 hours. Let it drain.
Put all the ingredients in the food processor and process until a smooth paste is obtained.
Pour on top of the jam, spread evenly and refrigerate for at least an hour.
The last layer : chocolate cream
2 ripe avocados
2 tablespoons of melted coconut oil
3 tablespoons cocoa
2-3 tablespoons raw sugar / maple syrup
1 tsp vanilla essence
Process all the ingredients in the food processor until you get a very fine paste. Spread evenly over the cake, including the sides. Refrigerate.
Whipped cream for garnish : see recipe here
Before serving garnish with vegan whipped cream.
2 thoughts on : Raw vegan chocolate cake
Super! Thank you!
Gisteren de raw vegan chocolate cake gemaakt en er vandaag samen met echtgenoot, zoon en schoondochter van gesmuld ! Iedereen was heel enthousiast, zowel over de smaak als het uitzicht !
Het maken viel mee, al was het blenden van de meest droge ingrediënten niet echt simpel : volgende keer ga ik de walnoten en dadels vooraf al met een mes op de snijplank fijn hakken en snijden…
Eindconclusie : groot succes, voor herhaling vatbaar !