This is my first attempt at making raw cake and I must say I'm very pleased with the way it turned out. Plus, it was so much fun, not to mention absolutely decadent!
A special thanks to my talented and creative friends, Fairygirl and Coonlie, for their inspiration.
Raspberry Chocolate Rhapsody Cake
Chocolate Brownie Layer:
2 cups walnuts
2 cups pecans
1 cup pitted dates
1/3 cup cacao
1/3 cup carob
2 tsp vanilla extract
1 1/2 Tbs water
Place walnuts and pecans in a food processor and process until ground.
Add dates, cacao, carob and vanilla extract. Process until well mixed.
Add the water and process briefly.
White Chocolate-Raspberry Layer:
(Adapted from Vanessa Sherwood's wonderful White Chocolate-strawberry Cheesecake)
1 cup frozen raspberries, thawed
1/2 cup cashews and/or macadamia nuts
3 Tbs melted coconut butter
1 Tbs melted cacao butter
2 Tbs honey or agave
1 tsp lemon juice
Pinch of salt
Blend in Vita-mix or high speed blender until smooth.
Coconut Vanilla Creme Topping:
1 cup young coconut meat
1/4 cup coconut or regular water
1/2 cup cashews, soaked
2 Tbs coconut butter, melted
1 Tbs honey or agave
2 tsp vanilla extract
Pinch of salt
Blend in Vita-mix or high speed blender until smooth. Put it fridge or freezer to thicken up.
Assembly:
In a springform pan or large plastic margarine tub lined with saran wrap, layer 1/2 of the chocolate mixture, followed by 1/2 of the raspberry mixture.
Put in freezer to set. Then repeat.
Again, let set in the freezer.
When the last raspberry layer has firmed up, gently transfer the cake onto a serving plate.
Cover with the Coconut Vanilla Cream topping.
If desired, decorate with chocolate sauce (just mix 1 part melted coconut oil with 1 part agave or maple syrup and 1 part cacao powder) and/or fresh raspberries.
Close your eyes and savor how scrumptious raw desserts can be!
RawSeeker
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