Raw Vegan Chocolate Cake with Vanilla Coconut Cream
Ingredients
- 300 ml almond flour
- 300 ml soft pitted dates
- 75 ml coconut oil
- 75 ml almond butter
- 200 ml raw cacao
- 3 tbsp agave
- 1 tsp vanilla
- 1/3 tsp salt
- 1 tsp coconut oil
- 3 tbsp desiccated coconut
Cream
- 800 ml coconut cream (at least 70% coconut), refrigerated for at least 4 hours
- 1 tbsp agave
- 0.5 tsp vanilla
Preparation
Mix almond flour in a food processor for 1-2 minutes to make it finely ground and start to form loose chunks. Pour into a bowl.
Mix dates, coconut oil, nut butter, cacao, agave, vanilla, and salt in a food processor for 1-2 minutes until smooth, scraping down the sides if necessary. Add the almond flour and mix for another minute until the dough is completely mixed, scraping down the sides if necessary.
Lightly oil a spring form and add coconut to prevent the cake from sticking. Press the dough into the form with a spatula. Refrigerate for 1 hour before serving. The cake can be prepared 5 days in advance; take it out of the fridge 20 minutes before serving.
For the cream: Open the jars and spoon out the top solid layer, place it in a bowl. Whisk with an electric whisk for 5 minutes until fluffy, then add agave and vanilla.
Serve with optional fresh raspberries, mint, cacao dust, and edible violets.
