Recipe Directions
For the crust:
1. In a food processor, grind the almonds and cocoa/cacao powder together until finely grinded. Do not over-process.
2. Then add in the sea salt, vanilla, coconut butter, and agave and pulse a few times.
3. Press into the bottom of a 7 inch springform pan. Set in the freezer.
Note: After processing the nuts and grinding the cocoa/cacao, I put the dry ingredients in a bowl and mixed everything together with a firm spatula. I spread in the bottom of a bundt cake pan as I didn't have a springform pan. My bundt pan has the removable inside so when it was still firm but soft enough, I was able to easily pull this out to reveal the cake. Also because I wanted a thicker crust, I included an additional amount of each ingredient except the agave nectar.
For the filling:
4. Melt the chocolate. After melting, add all filling ingredients into a high speed blender. Blend until smooth.
5. Pour blend into springform pan with crust and set in the fridge or freezer until firm.
Note: As there was nothing for me to melt, I just added the powder and blended really well. There was no grittiness from the powder. At another time in making a raw chocolate drizzle/sauce, I melted the mixture by putting it in a small container and placing that container in a bowl or cup of hot water (boiled and then cooled just a little). This takes a little patience since I didn't want to have the nutrients removed from overheating, so I was tentative and cautious. It came out well in the end.
Cee3peeoh's Thoughts
By cee3peeoh This is a recipe that I found on the Internet. I couldn’t find a reference to the creator of this recipe but to whomever it belongs to, I give you total credit. This is decadent and absolutely divine!
The ingredients repeat themselves because there is a crust and filling. The crust ingredients are the first five, ending with sea salt and the filling beginning with bittersweet organic chocolate (I couldn’t find this so I just used organic chocolate).
It was hard for me to find a nice young coconut which has jelly/soft meat, so I used the older coconut and blended it really well (as creamy as I could get it), adding some coconut water to moisten it. I added the note for the Grade B maple syrup, the young coconut meat, and the indication of cacao vs. cocoa (same thing really); the original recipe didn’t specify that. As I thought later, the dryer meat may work well too because it would make for a dryer cake. I’ll try it another time.
The consistency of this cake after being frozen, left to set just a little (not to be icy but firm), was firm like a cheesecake (uncooked recipe). I also found that it was too sweet for me. I would like a more robust chocolate flavor. I’m a serious chocolate lover.
Of course, try it and play it to your special taste. When I tasted the batter, my eyes rolled in my head; I was in Heaven! So delish! I used my fingers to get all the batter out, and then when I did that, I went back for a second scraping with my finger to lick the rest.
I had it with fresh strawberries. Really nice addition.
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Comments
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cee3peeoh
Dec 04, 2009
I think I finally figured out who is to credit for this recipe.....Sarma Melngailis....I believe her site it greenchefs.com....has some great gourmet raw recipes....check it out.
jirizarry
Nov 26, 2009
I just finished making this marbelous dream cake. I would like to share my experience using schredded coconut. The recipe calls for 2 cups young fresh coconut. young fresh coconut contains much more water than the schredded dried coconut, of course. I used dried schredded coconut in my recipe and I have to add 1 cup water extra to the filling. It was too thick. You could also use 1 2/3 cup schredded coconut, with no water addition, but if it still too thick, then you could add only 1/4 cup water. About the bitter sweet chocolate, this is 70% or more cocoa in the chocolate and sweetened. The recipe calls for 5 ounces, about 141 grams. I only had 100 grams, so I hitted 1/3 cup distilled water with 2 tablespoons agar-agar (a thickener and binder which would give a soft, puffy, yet set, consistency) and added it to the filling in the blender. I got a very thick, yet still runy, smooth filling. When using schredded coconut, it will take longer to blend to get a smooth consistency.
cee3peeoh
Nov 16, 2009
I don't see why not....it's basically the same thing just dehydrated....love to know how it turns out.....i actually thought about doing that when I don't have coconut available.
Lucy
Nov 16, 2009
Hi Cee3peeoh, I would love to make this cake today but I don't have coconut meat.Could I use shredded coconut instead?
veganbear
Nov 16, 2009
wow this looks so nice. I'm sure gona have to make some...
Bear. X
www.veganbear.blogspot.com
justbeautiful
Nov 16, 2009
*swoons* oh there's no way i could make this
it's all i would end up eating for a few days, oh i just couldnt.
cee3peeoh
Nov 16, 2009
Luv you buy coconut butter...it's different than the oil
You're quite welcome Bell and I hope it's a hit at your dinner party
bellasera
Nov 15, 2009
Wow!!! This is definitely a must try at my next raw food dinner party. WOW! Thanks so much cee3peeoh
luv-2B-raw
Nov 15, 2009
This looks SOOOOOOOOOOOOO Amazing! I can't wait to make it! Is the "Coconut Butter" The nut butter version or the coconut oil version? Thanks!!!!!!!!!!!
cee3peeoh
Nov 15, 2009
You'll sand DAAAAAAANG with a greater emphasis when you taste it....DIVINE, DIVINE, DIVINE GOODNESS! I KID YOU NOT!
ambikalee
Nov 15, 2009
OH DAAAAAANG! that looks sooo good!
cee3peeoh
Nov 15, 2009
THIS PICTURE IS FROM THE SITE AND NOT WHAT MINE LOOKED LIKE....MINE WAS A LITTLE LIGHTER IN COLOR BUT IT WAS DEFINITELY FIRM LIKE SHOWN IN THE PICTURE. AS FOR MY COMMENT ABOUT THE SWEETNESS....I'VE BEEN MODIFYING MY LIFESTYLE FOR QUITE SOME TIME AND SO MY PALATE PREFERS A LITTLE SWEETNESS. NEXT TIME I'LL ADD MORE CHOCOLATE AND A LITTLE LESS SWEETNERS. ALSO I HAD A NICE ORGANIC TAHITIAN VANILLA EXTRACT; MY GUESTS SAID THEY COULD TASTE THE ALCOHOL A LITTLE. I'LL TRY VANILLA BEANS THE NEXT TIME.
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