Raw Chocolate Lavender Cake with Whipped Coconut Cream

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Sweet, heavenly decadence by Kristina Ladecka of Spiced Blueberry Shake! A coconut and date crust layered with a dark chocolate mousse, whipped coconut cream with fresh vanilla bean and a garnish of lavender flowers and fresh figs. Luxurious yet completely guilt-free! If fresh figs aren’t available try substituting blueberries or even slices of fresh pear. If a special occasion arises you now have the perfect dessert to celebrate with….

Ingredients

Crust:

2 cups coconut pulp waste from raw coconut cream (recipe bellow) or almond flour
2 cups dates, pitted
1/2 vanilla stalk

Chocolate cream:

4 - 5 big avocados
1 ripe banana
1 1/2 cup dates, pitted
1/3 cup raw cocoa powder or raw carob powder
1/2 vanilla stalk

Raw coconut cream:

3 big coconuts with hard shell
5 cups water or more if needed
nut milk bag
1/2 tsp pure vanilla powder
3 Tbsp raw honey or other raw sweetener of your choice

Garnish:

3 Tbsp dried lavender flowers
3 fresh figs, sliced

Instructions

For the raw coconut cream:

1) Crack the coconuts and remove the coconut meat. Cut into small pieces and blend in a high speed blender along with the water. Blend well and if too thick, add more water.

2) Using nut milk bag, separate the the coconut milk from the pulp and squeeze well into a bowl so the pulp gets dry enough.

3) Place the milk in the fridge and wait until the cream settles on the top (this can take a few hours so the best is to prepare the cream day ahead).

4) Then spoon it into another bowl and whip with vanilla powder and honey. Place in the fridge.

For the crust:

1) Combine all ingredients in a food processor and process until you get dough like mixture.

2) Line your springform with a nonstick sheet and press the dough in to create a crust.

For the chocolate cream:

1) Combine all ingredients in a high speed blender and blend until smooth.

2) Pour into the springform and top with the coconut cream.

3) Place in the freezer to set until firm, for about 3 hours.

4) Then remove the springform and decorate your cake with lavender flowers and figs.

Kristina LadeckaAbout Kristina Ladecka

I've been into raw food since I was 20 and these two years changed my life completely. I studied graphic design on high school of art in Slovakia, where I grew up. After finishing my studies I moved to Sweden where I now live and study the Swedish language. Big life changes make you think over your life and I ended up changing my diet. I fell in love with raw "cooking" and started to come up with my own recipes. That's why I created my blog Spiced Blueberry Shake, specializing in raw vegan, mostly low fat recipes. Even though I'm not American, I write my blog in English, since it's international language, so I can reach all people on this planet that are interested in healthy living. I want to spread the beauty of raw food by taking colorful pictures of my creations. Food photography is one of my biggest passions along with graphic design, raw kitchen and fitness.

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