We reckon this cake deserves to be the centre of attention (after the birthday boy or girl, of course!) as it is quite simply delicious. Despite its chocolatey decadence, it is gluten free, refined sugar free, vegan, and raw.
Cashew nuts are to thank for the creamy, dreamy chocolate filling and because they are full of anti-oxidants, vitamins, minerals, and cancer-fighting properties, it makes this cake even harder to resist.
Chocolate Tart
Ingredients
CRUST
160 g (½ cup) almonds, roughly ground
2 tbsp coconut oil
splash of agave/maple syrup
2 - 3 dates, soaked in hot water for 10 minutes
FILLING
215 g (1 ½ cups) of soaked cashews*
125 ml (½ cup) and 2 tbsp water, filtered
125 ml (½ cup) and 2 tbsp agave/maple syrup
125 ml (½ cup) coconut oil
1 tsp vanilla
¼ tsp himalayan crystal salt
90 g (1 cup) raw cacao powder
Method
CRUST
Combine nuts, coconut oil, agave, and dates until thoroughly combined. You can do this by hand or in a high-speed food processor. Press into a cake tin and refrigerate or freeze for up to one hour.
FILLING
Finely grind the cashews in a high-speed food processor. Then blend with all remaining ingredients until very smooth.
Pour mix over cold base. Cover or seal cake on a flat surface for about 2 hours or until very firm.
Notes
*Soak cashews in 500 millilitres of filtered water with one tablespoon of apple cider vinegar for a minimum of two hours/up to six hours. Then rinse thoroughly with fresh water. This will increase the digestibility of the nuts and remove any moulds and mycotoxins.
This recipe makes a 5-centimetre cake. Simply double all ingredients and layer on top of each other for a double decker.
Recipes / Sweet
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