Ingrédients.
1. Une "cup" (225 ml) de noix.
2. Une dozaine de dates mejool.
3. Un tiersde "cup" de poudre de cacao.
4. Une petite cuillière de vanille.
5. Deux petite cuillières d'eau de source.
6. Un soupçon de sel.
7. Deux cuillières à soupe de beurre de coco ou
de beurre de cacao ou noix de cajou.
8. Un quart de "cup" de pate d'amande (pure, non sucrée).
9. Au finish, un demi de cup de framboise (pour le décor, facultatif).
Le procédé ci-dessous.
Blend walnuts and salt in a food processor until finely ground. Add dates, cocoa powder and vanilla, process until mixture begins to stick together. Add the water and the other ingredients and process.
Transfer to a serving plate, knead and form. Place a layer of almond paste. Put thereon another layer of cacao cake. Chill for 2 hours. Decorate the cake and plate with fresh raspberries before serving. Cake will keep for three days in refrigerator or two weeks in freezer.
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Raw Chocolate Cake
Ingredients
1/2 cup cocoa powder
1/2 cup carob
1/2 cup finely ground almonds
1/3 cup agave sirup
1/4 cup coconut or cacao butter
Pinch of sea salt
For the chocolate filling
2 cups cocoa powder
1.5 cups agave sirup
1 cup coconut or cacao butter
1 tablespoon Vanilla extract (optional)
1 tablespoon Lucuma Powder (optional)
1 teaspoon Maca Powder (optional)
For garnishing: Strawberries, raspberries, or oranges for garnishing.
Crust
Combine and mix all ingredients. You can best do this by hand or standing mixer). It should have a dough-like consistency. Press the dough evenly into a 7 inch tart pan. (A removable bottom, a plastic cling wrap lining or one of these new flexible silicon pans are easiest.) Chill in the fridge for at least an hour if you have time.
Filling
Blend all the ingredients in a blender until very smooth. Poor into the cake crust. Put the cake back in the fridge and chill for at least another hour.
Before serving, decorate the cake with the berries, orange or other nice looking fruit.
Coconut Whip Cream
Ingredients
1/4 cup soaked cashews
1 small handful Irish Moss in bowl of water to soak
2 tbs melted cacao butter
2 tbs coconut butter or oil
1/4 cup coconut meat
3/4 cup coconut milk (see video for how to)
1/8 cup of agave
1 tsp lemon juice
1 tsp powdered lecithin
1 tsp vanilla
pinch of salt