Guest blog by chef Siska
300 g almonds
240 g dates
a pinch of salt
150 g coconut oil (room temperature)
1 1/3 cup (3 dl) maple syrup
200 g raw cacao
vanilla from 2 vanilla beans or 1 tbs vanilla powder
Preparation time: 20 min.
Freezing: minimum 3 hours
1. Place all the ingredients in a food processor and process until the mixture clumps together. If your food processor does not have the strongest motor, you might want to process the almonds alone to get the right texture before adding the rest.
2. Press the mixture evenly into an easy release cake pan and put aside.
3. Clean the food processor and place all the ingredients for the filling in the processor starting with the cacao.
4. Process the ingredients for the filling until smooth and creamy.
5. Scoop the filling into the cake pan, spreading evenly over crust.
6. Freeze for some hours to set. If freezing longer let it thaw a bit before serving.
7. Serve with raspberry parfait (fresh or frozen organic raspberries mashed with a bit of maple syrup and orange juice).
TipsThis cake was introduced to me by a beloved friend. I chanced the recipe a bit, but I cannot take credit for inventing this masterpiece, and I am sure, you will find variants of it on different raw blogs. It is my son’s favorite and on my top 3 list of best cakes ever. It is not the cheapest cake to make, but it is more than worth it, and it is so rich that even a chocomania like me can only eat 2 small pieces. When I make it, I keep it in the freezer to cut pieces from instead of thawing it all at once. That way it can last for several servings.