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As I confessed in my last dessert post, I love sweets. More specifically, I love chocolate! Dark chocolate has been a saviour in those moments where you just want a little something to finish off a meal but not have the guilt hanging over your head.
Some of my all-time favourites are the Raw Organic Orange & Gubinge Dark Chocolate and Raw Organic Creamy Coconut Mylk Chocolate from Loving Earth. This cake was inspired by the Orange & Gubinge Dark Chocolate and my love for things that taste like jaffa. Using real extract and actual oranges in the recipe is much nicer than artificial flavours and colours to get the right taste.
For sweetening my desserts, I tend to use a range of natural sweeteners. Maple syrup, medjool dates and coconut sugar. Now and then I will use stevia but very sparingly as I find it very overpowering and birch xylitol.
With raw desserts, I find that maple syrup and medjool dates work the best. Maple syrup has 40% fructose and dates have 30% fructose compared to table sugar that is 50% fructose. A little lower but just be careful not to overdo it. The beautiful thing about raw cakes is that you can leave them in the freezer for quite a while. So, eat it in moderation. As every slice is so dense (unlike baked light and fluffy cakes), one small slice goes a long way and fills you up.
- 2 tbsp coconut oil
- 1.5 cups almonds
- 2 tbsp cacao powder
- ½ cup pitted medjool dates (6 dates)
- 2 cups of cashews (soaked for a minimum of 3 hours)
- 7-9 pitted medjool dates
- 300 grams silken tofu
- ½ cup coconut oil
- Juice of 2 oranges
- Zest of 2 oranges
- 3 drops of sweet orange oil
- ½ cup cacao powder
- 1 cup of light coconut cream or milk
- ¼ cup coconut oil
- 2 tbsp coconut sugar
- ¼ cup cacao powder
- Pinch of salt
- For the base, place all the ingredients in a food processor and blend until you can pinch the mixture and it sticks together. This should normally take about 2 minutes.
- Press down this mixture in a 21cm or 8.5″ springform cake tin lined with unbleached baking paper.
- For the filling, add all ingredients in a food processor and blend for around 3-5 minutes until you reach a creamy smooth consistency. You may need to scrape the sides down.
- Pour on top of the base and place in the freezer for about 1.5-2 hours or until the filling has gone firm.
- While the cake is setting, in a small saucepan add the coconut oil and the coconut sugar on very low heat. Dissolve the sugar by stirring consistently.
- Add in the cacao powder and the salt continually stirring. Make sure you don't have the heat up too high. For it to stay raw, it can't go past 40–49 °C (104–120 °F).
- Put the topping in a piping bag (or just use a spoon) and make swivels on top of the cake in all different directions.
- Put it in the fridge to set. This should take no more than 20 minutes for the topping to harden.
- Serve cold.
Total time does not include soaking of the cashews.