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.
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?
Yields: 12 small portions
For 20cm round cake spring tin
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
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
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.
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,