I have been really busy in the kitchen lately, being creative and messy. :) One recipe I am really excited to share is Raw Chocolate Ganache Cake, this is a recipe that I have adapted from quite a few different ones I have come across on the internet. I have a great love of 'Rawganics', Jaffa Ganache Cake, and hopefully one day will be able to make it myself. Well this recipe is not Jaffa, but it is definitely just as rich and decadent. :)
Warning this recipe is high fat and calorie....not for the faint hearted....;)
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| Raw Chocolate Ganache Cake |
The Base
2 cups walnuts
2 cups dates - soak in water for about 1/2hr
3/4 cup cacao powder
Pinch of Himalayan salt
Mix all the ingredients together in a food processer. The mixture should be sticky and a dough like consistency. Add some of the date water if it is too dry. Press the mixture into a pie tin or a springform tin. The mixture is very sticky, so use some of the date water to make it easier to spread. Put the tin in the freezer until hard, around 20 minutes.
The filling
2 cups cacao powder
2 cups agave syrup - or you could use maple syrup
1 cup extra virgin raw coconut oil - do not use the cheap coconut oil as it will change the taste of the cake and have that heavy coconut oil flavour.
1 tsp vanilla extract - or you could use peppermint essence for a minty flavour.
Blend the ingrediants together until smooth, and pour onto chilled base and put back in the freezer for a further 1/2 hr.
Coconut Cream
Meat of 1 young coconut
3/4 cup cashew nuts - soaked for 2 hours
1/4 cup coconut oil
1/4 cup agave syrup - or maple syrup
1/4 tsp cinnamon
1/2 tsp vanilla extract
Pinch of Himalayan salt - or sea salt
Use the coconut water from the coconut and add till right consistency is achieved.
Mix all the ingrediants together (expect the coconut oil) in a blender on it's highest speed. You may need to keep scraping down the sides, to facilitate the blending. Once you have a smooth consistency add the coconut oil. Put the cream into the freezer for 1/2 hr or just enough time to let the mixture harden enough so your cream stays in shape for your piping.
Enjoy :)
