This masterpiece involves not only cake, a biscuit base and chocolate, but it also has raw fudge balls on top! A really cool way to impress your friends and family with a healthier option to regular cake.
ingredients
Base
- 1 cup Almonds
- 1 cup Coconut Flakes see product
- 1 cup Medjool Dates, pitted
Filling
- 3 cups raw Cashews, soaked for 3-6 hours & drained
- ¾ cup Almond milk
- ¾ cup Maple Syrup
- ½ cup Cacao Powder see product
- 2 tsp Vanilla Bean Paste
- ⅓ cup Water
- ⅔ melted Coconut Oil see product
Chocolate Raw Fudge Balls
- ½ cup Coconut Flour
- 1 cup Almonds
- 3 tbs Cacao Powder see product
- 1 cup Medjool Dates, pitted
- Water, if needed
Toppings
- Loving Earth Chocolate of choice see product
- Freeze Dried Berries
method
- Step 1To make the base, blend the almonds and coconut into a fine meal in a food processor. Add the dates and blend until it sticks together to form a dough. Press into a lined cake tin and freeze.
- Step 2To make the filling simply blend the cashews, almond base, maple, cacao, vanilla and water until smooth and creamy. Add the melted coconut oil last last and blend until smooth. A high powered blender is best. Pour over the base & freeze the whole cake overnight.
- Step 3To make the raw balls, blend the coconut flour, almonds and cacao powder in a food processor until a fine meal forms. Add the dates and blend again until it sticks together to form a dough. Add water id necessary.
- Step 4Decorate the cake however you wish! I added melted chocolate, freeze dried raspberries and edible flower petals.
- Step 5Allow the cake to defrost for 10-15 minutes before slicing. Keep it stored in the freezer and defrost any slices as you wish.
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