Recipe for vegan gluten free raw cake with chocolate

A Recipe for a healthy cake made from plant ingredients full of vitamins, healthy fats and protein .

Easy to make and time. 

Preparation time: Done within 30 minutes

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What you will need: 

• Cake mold (diameter 20 cm)- if you have a larger one, you need to increase the amount of ingredients.
• Good high speed mixer.

Ingredients

Corpus:
2 cups of walnuts
12 Medjool dates
2 tbls cocoa

Cashew cream: 
150 g natural cashews
50 g macadamia nuts
5 tbls maple syrup (or agave syrup/ coconut nectar)
150 g coconut yogurt (or any vegetable yogurt) or 2 tbls of solid coconut milk
1 tbls ground cinnamon
3 tbls of heated coconut oil

Chocolate Topping:
1x vegan chocolate (bitterness to your liking) or make your own. Tip in the manual.
⅔ cup coconut oil

Method

•  Put the cashew and macadamia nuts in a bowl of water and let them soften for at least 10 minutes. In the meantime, we will throw ourselves into the "corpus", which will form the basis of the cake.

• We stone the dates and cut them into small pieces along with the walnuts. Pour them into a high-speed mixer and add cocoa. Do not add any water. Mix in a pulsating way. Sometimes it is necessary to stop the mixer and then mix a few more times. We should have a crumbly dough with visible pieces of nuts that stick nicely together between the fingers.

• Pour it into a cake tin (there is no need to erase or sprinkle anything) and pack it evenly to the bottom. It is important to push a lot so that the dough comes together tightly. Then put it in the freezer and start preparing the cream.

• Drain the water from the nuts and pour them into a blender, add the other ingredients and mix again. We should have a creamy consistency that can be slowly poured over.

• Take the dough out of the freezer and spread the cream on it. Return it there again for about 5-10 minutes and, in the meantime, we will prepare the icing.

• Heat the chocolate with coconut oil in a saucepan, in a pot with water. After heating it up, taste and, if necessary, add maple syrup. Tip: Chocolate can also be made with cocoa powder, coconut oil and sweetener per preference (the best is liquid, egg maple syrup)

• Pour the chocolate in the middle of the cake and let it spread naturally over the entire surface. We can smooth it with a trowel. After the chocolate has slightly cooled, we can decorate it with fruit or sprinkle with dried coconut. When the cake in the freezer hardens enough, we can serve it!

Warning: The cake is very rich and dense, so although it is small, it lasts longer. Which I don't guarantee though because it's excellent.

Enjoy your meal!

Author: Nikola Zvrškovcová