Triple Chocolate Cake
I do not know about you but for me the combination of ripe, juicy berries and rich chocolate is simply irresistible!
This decadent and seriously tempting triple chocolate cake is raw, vegan, gluten and refined sugar free and does not contain any nastiness. Filled to the brim with goodness such as raw cacao, it tastes delicious and you can enjoy it totally guilt-free ;-).
Serves 6-8
Equipment needed:
Blender, 16 cm spring form, and food processor
Crust:
½ cup pitted soft dates (soaked 5 minutes in warm water if hard & drained)
¼ cup water
1 tablespoon almond milk
1 tablespoon (raw) agave syrup
1/2 tablespoon vanilla extract
1.5 tablespoons coconut oil, melted
3/4 cup walnut flour (to make: process 3/4 cup of walnuts in a food processor into fine crumbs)
1/4 cup oat flour (process rolled oats till flour consistency in a food processor or blender)
1/4 cup raw cocoa powder
Pinch sea salt
In a blender blend till completely smooth the dates with water. You might need to add a bit more water if the dates are too dry. Add the rest of the wet ingredients to the dates and blend till smooth.
In a separate bowl, mix all dry ingredients. Add the wet ingredients to the dry & mix well till sticky dough is formed. Line you spring form with parchment paper (bottom & sides) & press the crust with you hands evenly onto the bottom of the spring form. Put in the freezer & let it freeze for 15 minutes while you are making the cake filling.
Creamy Filling:
3/4 cup cashews, soaked for at least 4 hours, rinsed & drained
5 tablespoons water
5 tablespoons agave
¼ cup melted coconut oil
¼ teaspoon vanilla extract
pinch sea salt
5 tablespoons raw cocoa powder
¼ teaspoon cayenne (optional)
In your blender, blend all the ingredients till very smooth. Take the crust out of the freezer and fill in with the filling. Work fast and level the filling with the back of a spoon or a spatula. Put back in the freezer for at least 4 hours or overnight.
Chocolate Ganache:
½ cup raw cocoa powder
½ cup Maple syrup at room temperature
¼ cup melted coconut oil
Blend all the ingredients in a blender till smooth. Taste & make sure that it is not grainy. Pour on top of the creamy filling & spread really fast with a spatula. Let it set in the fridge for at least 3 hours. Cut in slices and serve with fresh berries, your choice of vegan ice cream or raspberry sauce.
Raspberry Sauce: (optional)
½ cup frozen raspberries or blackberries, defrosted
1 tablespoon agave syrup
¼ teaspoon fresh lemon juice
Blend all the ingredients together till smooth. Serve chilled.
The cake will keep 5 days in the fridge or 1 month in the freezer.
Enjoy & share with your friends! xx
Love chocolate? Check out my other chocolate recipes on the blog: Double Chocolate Brownies, Cherry Garcia Chocolate Breakfast Bowl, Chocolate-Covered Strawberries and Creamy Chocolate Avocado Pudding