RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT
Did you say a DOUBLE CHOC CREME CAKE..... so now I have your attention... imagine a nutty biscuit base smothered in a rich chocolate creme, infused with fresh vanilla beans & drizzle with raw chocolate then dusted in raspberries!!
This cake is actually guilt free, nutrient dense & good for you...!!
It’s true, it's loaded full of powerful superfoods that are abundant in antioxidants and minerals & there is no cooking required, it is completely free from refined sugar, gluten, dairy & is vegan & paleo friendly.
HOW? The star ingredient is CACAO powder which is exceptionally rich in magnesium and bliss nutrients, consuming raw cacao powder not only tastes delicious it actually assists us in staying youthful whilst elevating our mood and keeping us blissfully energised & healthy = WIN !!
Ingredients
Nut Base
Pinch sea salt
10g coconut oil
240g almonds
80g desiccated coconut
50g maple syrup
Choc Creme
Pinch sea salt
400g soaked cashews (soaked for at least 4 hours)
30g lucuma powder (has a wonderful creamy flavour)
60g cacao powder (where chocolate comes from)
400ml coconut cream
30g cacao butter (melt the cacao butter in a double boiler)
2 vanilla beans (seeds scraped)
120g maple syrup
100ml coconut oil (you may need to melt the coconut oil in a double boiler if it has solidified)
Raw Choc
Pinch of sea salt
75ml coconut oil
75ml maple syrup
50g nut butter (I use cashew for extra creaminess)
50g cacao powder
10g cacao nibs (for decoration- optional)
Method
Place the almonds, desiccated coconut & sea salt into a high-powered blender or food processor, blitz until nuts have broken down into very small pieces. NB. do not blitz for too long or it will turn into nut butter & will be to sticky to use for the base.
Add coconut oil & agave, blitz again until combined thoroughly, use your spatula to scrape the sides.
Once the mixture is well combined scoop into an 11 inch ‘loose bottom’ cake tin, line with baking paper, press well to form an even crust & then place in the fridge to chill.
Add coconut cream, vanilla bean seeds, sea salt, cacao powder, lucuma powder & agave into the blender & blitz until emulsified then add cashews & blend well.
Once creamy in consistency add the coconut oil & cacao butter & mix well.
Take your chilled cake tin out of the fridge and pour the raw chocolate cream over the nutty base, tap the tin on the bench top to release any trapped air bubbles.
Sprinkle the top of the chocolate cream fudge with cacao nibs evenly and then place in the freezer to set for at least 4 hours.
Add all the ingredients for the raw choc - coconut oil, agave, cacao, nut butter & salt into blender & blend, once the cake has set pour the raw choc over the top & sprinkle with cacao nibs & raspberries.
NB. You should be able to source cacao powder, lucuma powder and cacao butter from most supermarkets these days and if not your health food shop should stock them.
The cacao and lucuma powder are fantastic superfoods that can be used in smoothies for a creamy chocolate flavour that is plentiful is antioxidants, vitamins and minerals.
And remember, whenever you can use organic produce to free your precious body from consuming any chemical nasties, you most definitely should do so…
Enjoy x