SweetSheep
14-03-2011, 11:44 PM
Here is the recipe for the chocolate cake I made for our wonderful Pot Luck on Sunday. It’s based on one taken from Jennifer Cornbleet’s “Raw Food Made Easy for 1 or 2 People”:
9” CHOCOLATE CAKE – Serves 8
Ingredients - Crust:
1.5 cups pecans, unsoaked
1.5 cups mixed nuts (almonds, brazils, walnuts, hazelnuts), unsoaked
16 pitted medjool dates, unsoaked
1 tbsp date syrup or other sweetener of choice
2/3 cup cacao powder
1 tsp vanilla or almond extract (optional)
4 teaspoons water
¼ tsp Pink Himalayan Crystal salt
Method:
1. Grind nuts and salt in a food processor.
2. Add the dates, date syrup, cacao powder, and optional vanilla/almond extract and process until the mixture begins to stick together.
3. Add the water and process briefly.
4. Transfer to a 9” spring-form cake tin.
Ingredients – Topping:
3 mashed avocados
½ cup pitted medjool or halawi dates, soaked
½ cup date syrup or other sweetener of choice
1 tsp vanilla or almond extract (optional)
3/4 cup cacao powder
½ cup fresh raspberries, for decoration (optional)
Method:
1. Process the dates, date syrup, and optional vanilla/almond extract in a food processor, until smooth.
2. Add the mashed avocado and cacao powder and process until creamy.
3. Smooth over the top of the cake, and chill for a couple of hours or overnight. Just before serving, decorate with fresh raspberries, if desired.
9” CHOCOLATE CAKE – Serves 8
Ingredients - Crust:
1.5 cups pecans, unsoaked
1.5 cups mixed nuts (almonds, brazils, walnuts, hazelnuts), unsoaked
16 pitted medjool dates, unsoaked
1 tbsp date syrup or other sweetener of choice
2/3 cup cacao powder
1 tsp vanilla or almond extract (optional)
4 teaspoons water
¼ tsp Pink Himalayan Crystal salt
Method:
1. Grind nuts and salt in a food processor.
2. Add the dates, date syrup, cacao powder, and optional vanilla/almond extract and process until the mixture begins to stick together.
3. Add the water and process briefly.
4. Transfer to a 9” spring-form cake tin.
Ingredients – Topping:
3 mashed avocados
½ cup pitted medjool or halawi dates, soaked
½ cup date syrup or other sweetener of choice
1 tsp vanilla or almond extract (optional)
3/4 cup cacao powder
½ cup fresh raspberries, for decoration (optional)
Method:
1. Process the dates, date syrup, and optional vanilla/almond extract in a food processor, until smooth.
2. Add the mashed avocado and cacao powder and process until creamy.
3. Smooth over the top of the cake, and chill for a couple of hours or overnight. Just before serving, decorate with fresh raspberries, if desired.