By Chef: Nadia Petrova
Posted: July 13, 2012
Difficulty/Easy
A walnut and fig crust combines with a silky, ultra creamy chocolate filling to create a dessert that is nearly impossible to resist! While gourmet in appearance, this chocolate cake is actually very easy to make and only requires 3 ingredients for the crust and 4 ingredients for the filling. This recipe calls for a melted raw chocolate bar. Use whichever variety is your favorite! Might we recommend Lulu’s Chocolate, Righteously Raw, or Fortina. You could also use gently melted Rawmio Chocolate Almond Butter!
Ingredients
RAW CHOCOLATE CAKE CRUST:
- 1 cup raw walnuts
- 1 cup dried figs
- 1 tablespoon coconut oil
RAW CHOCOLATE CAKE CREAM:
- 1 cup soaked cashews
- 1/3 cup spring water
- 1/3 cup melted coconut oil
- 1 melted chocolate bar*
- 1/3 to 1 cup sweetener*
- * use raw vegan chocolate, if you don’t have any substitute it with 1/3 cup melted cacao butter and 2-3 tablespoons cacao powder.
- * for sweetener you can use 1/3 cup maple syrup, 2/3 cup agave or honey or 1 cup dates paste. Use only one of them, according to your taste.
Instructions
RAW CHOCOLATE CAKE CRUST:
1. Blend everything together using the S blade for 1 minute.
2. Spread evenly on the bottom of a cake form.
3. Keep in the fridge while making the filling.
RAW CHOCOLATE CAKE CREAM:
1. Soak the cashews for 1-2 hours. Throw the soaking water and wash them with cold water.
2. Blend the cashews, the spring water and the sweetener until nice and smooth.
3. Melt the coconut oil and the chocolate using hot water bath.
4. Add them to the blended cashews and blend again.
5. Taste your cream, if it’s too sweet – add a little bit of cacao powder, if it’s too bitter – add more sweetener.
6. Pour the mixture over the crust and put back in the fridge to set for at least 4-5 hours.
7. Store the cake in the fridge and eat moderately. 🙂
