A delicious raw chocolate cake with chocolate topping and vanilla cream. Perfect for that special occasion.
200g sunflower seeds
50g pumpkin seeds
200g dates (without stone)
40g cacao butter (melted)
60g desiccated coconut
20g cacao powder
300g cashew nuts
80g cacao butter (melted)
100g cacao powder
100g maple syrup
10g vanilla powder or vanilla essence
500g cashew nuts
125g maple syrup
100g cacao butter (melted as described in cake base recipe)
10g vanilla powder or essence500ml water.
How to make the base…
Over simmering water, in a bowl melt both the cacao butter for the cake base, and the cacao butter for the cake topping. You can also do this in a dehydrator if you have one. In a suitable food processor, mix both the sunflower seeds and pumpkin seeds and process until finely chopped.
Once finely chopped, add the dates, coconut, and cacao powder. Blend again until finely chopped. Add 40g of the melted cacao butter and keep processing until a dough is formed. Put the finished cake base mixture into a 25cm cake tin, leveling out by using your hands or alternatively a spatula, until you have an even base. Place in the fridge for at least 1 hour.
Make the chocolate topping…
In a suitable blender, add cashews, cacao butter, cacao powder, and maple syrup (or coconut blossom sugar mix if preferred, see note below), and blend at half speed for about two minutes. Then slowly pour in the cacao butter. Turn the speed up slowly from low to high, and blend until a rich creamy texture is met. This should be achieved in a few minutes.
Make the vanilla cream…
Place all vanilla cream ingredients (except the cacao butter) into the food processor and blend at half speed for about two minutes. Turn speed down to low, and slowly add the remaining melted cacao butter. Blend slowly at first and then high speed. Keep blending on high speed until a smooth and creamy texture is reached. Pour into suitable container and place in fridge for twelve hours or until set.
Assemble the cake…
Remove the cake base from fridge after at least one hour. Pour the chocolate mix over the base, gently tap the tray on a smooth firm surface to remove any excess bubbles and place in fridge to set for at least 2 hours. Once set, decorate using the vanilla cream and fresh fruit – enjoy!Note: You can also substitute the NIYM coconut blossom sugar for the maple syrup by dissolving it in 100ml of the water at a low temperature.
All ingredients used in the recipe are from: www.niym.com