Raw&Rich Chocolate cake
Chocolate lovers! where you at?
CHOCOLATE HEAVEN on a plate is here. When I say this cake is chocolatey I do really mean it is super CHOCOLATEY. If you enjoy eating dark chocolate, then this one is for you! Super rich in flavor, and very filling since it is made out of pure and raw ingredients.
Ps. If you for example feel like switching out walnuts for almonds (for the crust/base), then that works perfectly fine for this recipe since walnuts can be on the pricey side. But walnuts are a bit more oily so it will give your crust a very smoooth and rich feel.
Ps2. If you live in Finland I would recommend getting your nuts from LIDL when you plan to use them in big amounts, the price there is WAY cheaper than other grocery stores :)
OPTIONAL. I chopped some almonds to top of my cake, so that's what you see in the pictures.
200g walnuts/valnötter (ca. 5 dl)
10 fresh dates (pitted/ta ur kärnan) ca.2 dl
1dl shredded coconut/kokosflingor
2tbsp cacao powder
a pinch of salt
1dl coconut oil
200g cashews (ca. 3 1/2 dl)
4-5tbsp cacao powder
0,8-1dl agave/maplesyrup/or honey (your choice)
3-4 tbsp almondflour
1/2-1dl oat milk (this is the only thing that is not really considered to be RAW. But I choose to add it into the mixture to make the filling MORE, add more volume and a little bit of sweeteness.
1/2 dl shredded coconut (optional) / kokosflingor (valfritt)
(add 1 tsp raw vanilla powder (optional) if you happen to have it at home, if not, not a big deal. I made my cake without it and it turned out delicious. But I know vanilla would be amazing to add to this cake so just a little tips for you)
ps. if you want a mint twist to the cake, (if you are a big fan of mint chocolate) just add 2 tsp of sugarfree mint essence to the mixture.
FIRST! place the cashews in a bowl with water to soak for 4 hours. There is a quick fix if you don't have time for that: soak in hot water for 30 min. Not boiling hot water, just really really warm. Let them sit there while you make the crust.
In a food processor, blend togther all the ingredients for the base/crust until you get a firm consistency.
Then press it onto a cheescake form like the picture below shows. I use a baking sheet to put in between the metal on the cake so the cake does not stick to the metal. Place in the freezer while making the filling.
Mix the cashew in the food processor until they start to shape a smooth creamy consistency this can take a few minutes, and you may have to push down the mixture a few times to help it all blend nicely. You can add the oat milk here if you feel like it is hard to get it to blend.
When it is as smooth as you can get it, add the oat milk (incase you did not do it earlier).
Melt the coconutoil and add it into the mixture. Add the sweetener of your choice and all the other ingredients.
The mixture should be smooth, and a bit runny. But it has a firmness to it so it is not going to be like milk, no more like chocolate mousse or something.
Pour the filling on top of the crust and let it sit in the freezer for about an hour before serving.
Eat it on it's own, or serve together with your favorite berries and healthy creams.
From my kitchen to all of you chocolate lovers out there, ENJOY and have a lovely weekend.