Double Chocolate Raw Cake

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Recept na hrvatskom ispod.

I made this Double Chocolate Raw Cake for my husband’s birthday and it was a total hit! So decadently rich with deep chocolate flavor with hint of vanilla and coffee. Can healthy be more delicious then this?!

Although I’m totally a savory girl, I love creating new cakes. Firstly, cakes are beautiful, you could almost say, the prettiest food! Secondly, my peeps are always happy to see one since they have heck of a sweet tooth. And thirdly, evvvverybody likes cake

Simplicity of raw cakes is one of cool things about them. And how fast they’re done is amazing… literally took me 20 minutes to make this one. Then all that was left to do was to wait for it to set.

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You know I love adding superfoods to my food, and here I went with maca powder (I use Organicburst). Maca is considered an “adaptogen”, a name given to certain herbs, plants, and natural substances that help our body naturally adapt to every day stressors such as busy schedule, demanding job, or illness. Another unique fact about maca root is that historically it has been considered a very potent aphrodisiac and a traditional fertility secret of populations living in the Andes. Also maca is considered to uplift and give energy, it often makes people feel more “alive”, energetic, and leaves them with a sense of well-being, all of which are thought to be due to its ability to restore proper hormone balance and elevate “feel good” endorphins.
I myself love adding maca powder to my hot chocolate and coffee, and to my smoothies and treats.

Ok, are you ready for the recipe?

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Preparation time: 30 minutes + 2 hours for setting
Yields: 12 small portions
For 20cm round cake spring tin

Ingredients

Crust
1,5 cup whole almonds
1/2 cup ground tigernut
1 cup soaked dates
2 tbsp cocoa powder
1 tbsp melted coconut oil
2 tbsp melted cocoa paste
1 tsp Maca powder
1/3 tsp vanilla powder
pinch of salt

Filling
1 cup cashew nuts / soaked for at least 3 hours
2/3 cup of water (reserved from soaking dates)
4 tbsp agave nectar
2 tbsp coconut cream
1 tsp instant coffee
1 tsp Maca powder
1 tsp freshly squeezed lemon juice
1/2 tsp vanilla
pinch of salt
1/2 cup cocoa paste (minus 2 tbsp I added to the crust) – melted

Method

1. For pre preparation, soak cashews for at least 3 hours or overnight.
Chop the dates and soak them – I soaked mine for only an hour cause they were soft to begin with.
2. For the crust: roughly grind the almonds in food processor.
3. Take them out and add dates, coconut oil and cocoa paste – blend.
4. Add the rest of the ingredients and almonds and process a bit longer until well mixed.
5. Push firmly the dough into the lined round cake spring tin, leaving the edges raised.
6. Set it aside and prepare the filling.
7. Wash and drain the cashews. Put them in the blender with the rest of the ingredients and blend until smooth. If it’s too thick, add a little bit of water.
8. Check for sweetness and if it’s chocolate-y enough. You can add more sweetener and some cocoa powder.
9. If you’re using cocoa butter instead of paste, you need to add cocoa. I’d say 1/3 to 1/2 cup.
10. Pour the ready filling on top of the crust.
11. Place in the freezer for two hours and then transfer into the fridge.
12. Decorate with berries or almonds and chocolate.
13. If kept in the fridge, it should last at least a week. In the freezer, much longer.

Notes
1. if you can’t find ground tiger nut use any other finely ground nut
2. You can use cocoa butter instead of paste but then you need to add cocoa powder in the filling – I’d say 1/3-1/2 cup

Hope you’ll enjoy this one and if you like what I share on my blog, you can subscribe to the updates and if you happen to try these and even take pictures tag them #deliciousandhealthybymaya on Instagram so I can find you. I would love to hear from you 🙂

Lots of love,
Maja xx


Sirova Torta od Čokolade i Badema

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Ako volite kremasto i jako čokoladno, onda je ova torta će vas oduševiti. Nikad, ali baš nikad ne biste pogodili da je napravljena od cjelovitih sastojaka i da je zapravo zdrava, što za većinu čokoladnih slastica nije lako reći.

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Baza je od badema i datulja a kremica od indijskih orašćića i kakaa. Zapravo je jako jednostavan za napraviti i ne možete zeznuti dok god se držite recepta. Nema neizvjesnosti hoće li se tijesto dići, hoće li se zalijepiti, raspasti, hoće li biti gnjecav ili žilav. Zato volim sirove kolače i općenito veganske, baš zbog jednostavnosti priprave i jer su fail safe.

Ovaj kolač je:

  • cjelovit
  • sa puno zdravih proteina, ugljikohidrata i vlakana
  • bez glutena
  • bez rafiniranog šećera, napravljen sa prirodnim sladilima
  • bez jaja i mliječnih proizvoda
  • bez žitarica
  • veganski
  • a pre pre fin 🙂

Napomene:

  • Ako ste radili već prije sirove kolače, vjerovatno ste koristili kokosovo ulje u njima kako bi stisnulo kremu i dalo čvrstu konzistenciju. Jednako tako onda i znate da je kokosovo ulje tekuće već na 25 stupnjeva i posljedični problem da će kolač biti jednako tako nestabilan na toplom (tj. van hladnjaka). Zato sam se ovdje odlučila na kakao pastu (ili možete koristiti i kakao maslac) koji se topi na temperaturi tijela, odnosno tek preko 36 stupnjeva. Zato će kolač biti čvršći a tu je još i genijalna aroma i miris kakaa tj. čokolade koju ima kakao pasta/maslac (jer je to masnoća iz kakao zrna, a kakao pasta je napravljena od cijelog zrna kakaa što je još bolje). Kakao maslac i kakao pasta se mogu nabaviti u Greencajgu (online i u trgovinama, a kako maslac u Bio&bio trgovinama.
  • Ako se pitate zašto sam dodala kavu, da objasnim. Kava pojačava, produbljuje okus čokolade i zato je tu – u maloj količini tako da ne prevlada.
  • Tigrov orašćić je tu jer je bogat bjelančevinama i htjela sam ga probati ali ga možete preskočiti i samo zamijeniti sa još badema
  • vanilija je postala baš skupa i ako je ne želite kupovati, samo je preskočite. Nije neophodna iako je meni sve čokoladno sa dodatkom vanilije prefino

Jesmo spremni za recept?!

Još da se podsjetimo mjera:
Mjere
1 šalica = 237 ml (možete koristiti i šalicu od 250ml, ne krcatu 😉
1 žlica = 1 jušna žlica
1 žličica = 1 čajna žlica

PS. ako vam se sviđaju moji recepti, možete se subscribati gore desno pa ćete dobiti mail sa linkom kad objavim iduće.

Vrijeme pripreme: 30 minuta + vrijeme da se stisne

12 šniti (napravljena u kalupu od 20 cm), za kalup od 26/27 cm napravite jednu i pol smjesu

Sastojci za bazu

  • 1,5 šalica badema
  • 1/2 šalice brašna od tigrovog oraščića (ili još 1/2 šalice badema ili lješnjaka)
  • 1 šalica narezanih i namočenih datulja
  • 2 žlice kakaa (nezaslađenog)
  • 1 žlica rastopljenog kokosovog ulja
  • 2 žlice rastopljene kakao paste ili maslaca
  • 1/3 žličice vanilije
  • prstohvat soli

Sastojci za kremu:

  • 1 šalica indijskih oraščića / namočenih 3 sata u vodi
  • 2/3 šalice vode (sačuvane od namakanja datulja)
  • 4 žlice agavinog ili javorovog sirupa
  • 2 žlice kokosovog vrhnja
  • 1 žličica instant kave
  • 1 žličica limunovog soka
  • 1/2 žličice vanilije
  • prstohvat soli
  • 1/2 šalice kakao paste minus one dvije žlice koje smo stavili u bazu – ako koristite kakao maslac umjesto kakao paste trebate dodati još i kakao prah – 3 žlice ili više ako želite da bude čokoladnije

Postupak:

  • Namočite indijske oraščiće 3 sata da omekšaju, zatim ih dobro operite i ocijedite
  • narežite datulje i namočite ih u vodi barem sat vremena da omekšaju i lakše kasnije izblendaju – sačuvajte vodu od namakanja za kremu
  • Da bi napravili bazu, stavite u food processor / sjeckalicu bademe i grubo ih sameljite. Istresite ih i dodajte datulje, rastopljeno kokosovo ulje i kokosovu pastu u processor. Izblendajte
  • Zatim dodajte sve ostale sastojke i samljevene bademe te još kratko izblendajte dok ne dobijete jednoliku smjesu (ja volim kad ostanu komadići badema koji se onda fino grizu).
  • Ako vam je sjeckalica / food processor slab, možete onda pomiješati u zdjeli.
  • Rasporedite smjesu za bazu na dno kalupa obloženog masnim papirom i dobro je utisnite.
  • Zatim pripremite kremu: Stavite u blender namočene, oprane i ocijeđene indijske oraščiće sa vodom i svim ostalim sastojcima osim kakao paste (i kakao praha – ako koristite kakao maslac – 3 do 4 žlice) i izblendajte. Zatim dodajte i kakao pastu (ili maslac + prah) te blendajte dok ne bude potpuno glatko. Probajte je li dovoljno slatko i čokoladno. Ako vam se čini da nije dovoljno ukusno, probajte dodati još par kapi limunovog soka. Kiselost soka će ‘izvući’ okuse.
  • Prelijte kremu preko baze i stavite u hladnjak da se stisne. Ako vam se žuri, u zamrzivaču će se stisnuti preko noći, a u hladnjaku treba dulje, najmanje 6 sati (ja ga obično ostavim preko noći).
  • Može trajati minimalno tjedan dana u hladnjaku a super se smrzava pa ga možete imati mjesecima.

To je to, javite kako vam je ispao (iako ne sumnjam u vaše sposobnosti). Veselit će me..

Ako želite znati kad izadje idući recept, subscribajte se gore desno, a možete me pratiti i na Instagramu gdje puno češće objavljujem.

Puse,

Maja

13 comments

  1. This looks tempting and super easy to prepare.Count me on this i will be preparing it soon….

  2. this looks amazingly delicious! thing is, when I read vegan recipes there are always ingredients which I never heard about or I cannot find in my country… this stop me to try new recipes and different food. Buy online is not always (a cheap) option. 🙁 these ingredients can be raw chocolate, coconut oil, dragon fruit…..

  3. *WOW* This looks & sounds fantastic so I’m going to make it. Sounds like a lot of preparation but I’m sure it is worth it… Thank you for sharing!!!

    1. Hi Sharie!

      Thank you so much! I think it’s definitely worth it;)
      Hope you’ll give it a try…

  4. Beautiful recipe and gorgeous shots, Maya! Happy to discover your blog!

  5. Sto su tigernuts i gdje to mozemo kod nas nabaviti?

    1. Bok Tonka,

      to ti je vrsta orašatog ploda koji je jako bogat bjelančevinama. Ima ga mljevenog u Mulleru i DM-u

  6. This was absolutely delicious – great recipe – and quite easy to make – I have tried it a couple of times now also with hazelnut instead of almond in the base as a bit more of a nutella variation and with maple instead of agave

    1. Hi Kirsten,

      thank you so much for your lovely comment 🙂
      I’m happy you liked it so much. Yes, I love the hazelnut version too!

  7. Just made this and it is amazing, just barely put it in the freezer to chill and my husband ate half of one serving right away! For the crust I only had brazil nuts and also had to make the cocoa paste with cacao butter and cacao powder, but it was fine. I used about half of the amount of recommended dates because I like very dark chocolate and it was still sweet enough, in fact very surprised at how effective the date water is as a sweetener. So worth it, thank you I look forward to trying some of your more savory recipes as well!

    1. Hi Francisca,

      thank you so much for the feedback! It must have tasted amazing with the brazil nuts.
      So happy you and your husband liked it:)

Comments are closed.