1 cup raw almonds (not soaked)
2 tablespoons agave nectar
1 teaspoon coconut butter
2 teaspoons vanilla extract
¼ teaspoon sea salt
½ ounce bittersweet organic chocolate
¼ cup cocoa/cacao powder
2 cups coconut meat (young/soft)
½ cup cashew butter
½ cup coconut butter
½ cup maple syrup, Grade B/organic
¼ cup agave nectar
2 tablespoons vanilla extract
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 ThoughtsBy 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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