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
Top voted
mpop
Feb 04, 2010
I brough this cake to a raw-food pot-luck and it was a major hit! thank you for this great recipe!
G Monkey
May 28, 2010
It's by Indulge at GreenChefs.tv
http://gliving.tv/greenchefs/recipes/rich-chocolate-dream-cake/
dz
Jan 04, 2011
can i make it without the 0.05 once organic chocolate.I dont have any?
All
cee3peeoh
Jan 09, 2011
It's been some time since I've been on this site but have had the opportunity to real all the posts. I'm sooooooooooo glad that everyone enjoyed it and Indulge if this is your recipe, thanks for the creation. I'm glad I found it and was able to share it with everyone here and all have gotten rave reviews with it. Also, Indulge thanks for any clarifications of mistakes in the recipe. D&Z, I think you can use any kind of chocolate.
dz
Jan 04, 2011
can i make it without the 0.05 once organic chocolate.I dont have any?
dz
Jan 04, 2011
can i make it without the 0.05 once organic chocolate.I dont have any?
mattigee
Oct 03, 2010
I recently made this for 30 people, and everyone just loved it!!!
I couldn't find young coconut, so I used Organic Grated coconut and ground it quite fine... The results were FANTASTIC! Everyone not only wanted seconds, but now I have quite the list of cakes to make.
Thank you so much for sharing!
RawKidChef
Aug 03, 2010
harmonylia, the one in raw food real world is different. That is the Dark Chocolate Ganache Tart with Vanilla Cream.
harmonylia
Jul 02, 2010
Yes, this is a great recipe, I believe it was in one of the books, raw food real world as well as this site http://images.google.com/imgres?imgurl=http://gliving.tv/greenchefs/dailyobsession/wp-content/uploads/2007/08/chocbarecake.jpg&i...
I have to find more coacoa nibs, now that i'm on the east coast I cant find them. It is Sarma Melngailis's recipe from indulge, does anyone on the east coast know where to get some raw nibs???
ms juicy
Jul 02, 2010
Thanks for the recipe! I did this on Friday night, but halved the quantities for everything as there was only 2 of us in the house (but half of it is gone now!). It was really nice, although the crust ended up being too salty! So next time i'll put half of the salt it calls for.
I didn't have chocolate bars to melt so I melted a raw chocolate spread from Raw Intent. I did wonder about the validity of the 0.05 oz though! So I just used as much as I wanted until it tasted right. I also put some cacao nibs in the mixture.
Also, I think I will put less coconut meat in next time cos it ended up overpowering the chocolate a bit. Unless, of course I call it as chococonut pie then it wouldn't be a problem!
Overall it was great, so thanks for sharing :)
Indulge
May 29, 2010
Oh yeah, this recipe here is wrong as well on the chocolate. It is 5oz of chocolate not 0.05oz of chocolate. No wonder you wanted to add more chocolate to it. 0.05oz would not be enough chocolate for me either. The bitterness of it does balance out the amount of sweeteners in it when you use the full 5oz of bittersweet chocolate.
Indulge
May 28, 2010
Here is the link to this recipe:
http://gliving.tv/greenchefs/recipes/rich-chocolate-dream-cake/
It is one of my recipes on GreenChefs - you can find many more like it at http://www.greenchefs.tv
As for the coconut butter in it - it is coconut oil, not coconut concentrate. It is the pure virgin de coco creme brand - no fiber in it. It works the best to firm up the cake, I wouldn't use the coconut concentrate in it. Although the 5oz chocolate bar does have cocoa butter in it that firms it up as well. I used Green and Blacks which is not a raw brand, but their are raw brands of chocolate bars out there now you can use. Or you can mix cacao powder with cacao butter as an alternative....
G Monkey
May 28, 2010
It's by Indulge at GreenChefs.tv
http://gliving.tv/greenchefs/recipes/rich-chocolate-dream-cake/
christapants
May 21, 2010
Also, has anyone tried making this with virgin coconut oil instead of coconut butter? Because I couldn't find the butter at our health food store...
christapants
May 21, 2010
Hi, I'm just wondering what the measurement is for the cocoa in the crust? Is the 1/4 of cocoa supposed to be for the crust and not in the filling, or is there cocoa in both the crust and filling? Thanks!
tiffanyk
Apr 18, 2010
My daughter made this cake last night. It is the most amazing cake I have had since I went vegan. Thanks!
youryogi
Mar 24, 2010
I could it this everyday..........it's so good.
RawJim
Feb 27, 2010
Is it really 5/100ths an ounce of chocolate?
Perryanne
Feb 15, 2010
AMAZING !! This is by far the best raw dessert recipe i have made yet!!!(my standby use to be choc pudding from raw food real world).
Thank you so much for this recipe~~~ just love it!!!
livemama
Feb 13, 2010
I made this amazing pie for our Thanksgiving feast. It was the best dessert!!! I added a whole ounce of chocolate (bittersweet/organic) and grated it into the food processor. Our taste buds were blissed out!!!
mpop
Feb 04, 2010
I brough this cake to a raw-food pot-luck and it was a major hit! thank you for this great recipe!
justbeautiful
Jan 05, 2010
I made this tonight.
I made 2 batches. One without the coconut meat, and one with. I hated the one using coconut meat, it made the cake watery and the coconut flavor was overwhelming, I could barely taste the chocolate .
the one WITHOUT was perfect. and solid. I also ommited the vanilla since all of this coconut is overwhelming enough.
robinreece
Jan 03, 2010
This is absolutely amazing!! The only other time I have tasted anything close to this amazing is the chocolate pie/cake at Pure Food & Wine in NYC… If you LOVE chocolate, you MUST try this! (I used honey instead of maple syrup - awesome!)
FYI - There is an ingredient missing from the crust, which is 1/4C Cacao Powder - or cocoa powder - I used raw cacao.
hannahmarie
Jan 01, 2010
you can use dried coconut as fresh? that is awesome, now i am going to try some of these recipes that call for coconut...
zhanna8
Jan 01, 2010
looks amazing! i am inspired to try it, thank you
OceanBliss
Dec 29, 2009
This was marvelous. I am a huge chocolate lover but I'm picky about getting the taste right. This was wonderful. Will make it again!
mygreenmojo
Dec 28, 2009
I made this and it turned out great. My parents loved it, and my roommate wants me to make it again. =)
norajoan
Dec 07, 2009
I just made this pie...twice. It is probably the best thing I've ever eaten. My housemates (19 of them) think so too. They want to pay me to make them this pie! Also I get a serious cacao high after I eat it, and have to go on a bike ride or something, and I love it.
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