RAW VEGAN CHOCOLATE CAKE – dairy free gluten free
YOU WILL NEED

High Speed Blender and a Food Processor

BASE

  • 1 Cup Dry Coconut
  • 1/2 Cup Hazelnuts
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Cacao Powder
  • 3/4 Cup Dates – seeded and chopped

METHOD

Add everything to the food processor except dates.  When the mixture is well mixed, add the dates one by one or it will end up in a big mess.  When well mixed, press into a springform cake tin (this is much easier to use).  Leave to set in the fridge while you make the filling.

FILLING

  • 2 3/4 Cups Cashews Soaked overnight
  • 3/4 Cup Maple Syrup
  • 3/4 Cup Water
  • 2 Teaspoons Vanilla Extract
  • 3/4 Cup Cacao Powder
  • 1/2 Cup Cacao Butter
  • 1/4 Cup Coconut Oil
  • 2 Tablespoons Lecithin

METHOD

Add everything into your high speed blender except lecithin and coconut oil and cacao butter.  Blend on high speed until the mixture is smooth.    The time will vary, depending on your blender.  It may take 2-4 minutes but ensure the mixture isn’t heating up too much as well.  Once it’s smooth, add the cacao butter, coconut oil and lecithin and blend up to one minute until it is well incorporated.

Pour on to the base and leave to set in the fridge for around 6 hours.

TOPPING

  • 2 Cups Frozen Cherries or other berries defrosted
  • 1/2 Cup Chia Seeds
  • 1/2 Lemon Squeezed
  • 1/4 Cup Maple Syrup if the berries are tart

METHOD

Combine together by stirring and leave to set.  Add to the top of the cake before it is completely set.

This is delicious and should satisfy your taste buds and those of your little people as well.

Enjoy

Kate x

 

 

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