Raw Chocolate Cake- Simply the Best
This Raw Chocolate Cake is the best!
This recipe was created by Anastasiya Monaco.
Ingredients
Crust:
•1 1/2 cups raw pecans
•3 tbsp maple sugar
•1/2 tsp sea salt
•1/2 tbsp cinnamon
•1 tbsp coconut butter (optional)* and a little bit of water
Filling:
-1 cup raw cashews, presoaked over night
-3/4 cup maple syrup
- 4 tbsp coconut butter*
-1/4 cup melted coconut oil
-1 teaspoon vanilla
- 1 cup raw dark chocolate chips, or more
- 1/2 to 1 cup filtered water
Description
How to make the crust:
Combine the pecans, maple sugar, salt, and cinnamon in a food processor fitted with a metal blade. Process to just blend. Add the coconut butter, if using, and process until the mixture is finely minced, but not a paste. If too dry add 1 tbsp water. The consistency should resemble a graham cracker crust.
Scrape the mixture into a 9-inch fluted tart pan. Using your hands, press the crust into the pan, taking care that the crust is in an even, firm layer over the bottom and up the sides of the pan. Set aside.
*Note: The coconut butter and/or coconut oil can be used to help bind the crust a bit.
How to make a filling:
Combine chocolate chips with 1/2 cup of water and melt it in a double boiler.
Place presoaked cashews, maple syrup, coconut butter, coconut oil, and vanilla in a high–speed blender or food processor fitted with a metal blade. Process to just blend. Add melted chocolate and about half of the water and process until smooth, adding water as needed. The final mixture should still be quite thick, so do not add too much water — less is more. This will ensure the torte sets nicely.
If using a high-speed blender, fold the mixture occasionally with a rubber spatula to avoid overheating and for optimum smoothness. This will ensure that you do not wear out the blender engine. If it’s very difficult to blend, add a touch more liquid.
Pour the chocolate filling into the tart crust. Transfer to the freezer and chill for about about 20 minutes to firm up or, refrigerate for about 1 hour or until fully set.
*Note: The coconut butter (or oil) hardens at cooler temperatures, so it helps the torte set up.
To make this filling into a pudding rather than a torte, use only 2-3 tbsp of coconut butter and add a bit more water. Serve in small bowls, chill, and then garnish with your favorite topping.
To serve the torte, dust a plate with cocoa powder, if desired, and place a slice of the torte in the center of the plate.
To serve:
Note: The best way to slice the torte is to fill up a tall jug with really hot water. Place your slicing knife into the hot water for a few seconds and then remove the knife, wipe away the water, and then make a cut into the torte with the hot knife. Repeat this step for every cut you make — this will ensure a much cleaner cut.