This raw cake is incredibly quick and easy to make. Any type of nuts and dried fruit can be used as a sweetener. The cocoa flavor of this cake can also be changed to a fruitier one, by mixing in frozen or fresh fruit and the cake will still set perfectly.
Cortex
3/4 cup raw almonds (not soaked, but if already soaked, dehydrate until dry first)
1/2 cup coconut chips
3 tablespoons of carob powder
1 teaspoon vanilla powder
pinch of Himalayan salt
5 fresh dates, chopped
2 – 3 tablespoons apple juice/water
method for crust
1. Place almonds in a food processor fitted with an S-blade and process until coarsely chopped.
2. Add the coconut chips, carob powder, vanilla, and salt. Coarse-fine process.
3. Add dates and apple juice or water. Mix briefly. Add more liquid if the mixture is too crumbly.
4. Press the mixture into the bottom of a cake pan with a removable bottom (spring form) only.
5. Place in the freezer while you make the dark chocolate filling.
dark chocolate layer
1 1/2 cups raw cashews, soaked for 2 to 3 hours and drained
1/2 cup thick homemade almond milk
4 tablespoons apple juice
4 tablespoons raw cocoa powder
3 tablespoons Irish Moss Blend*
1 teaspoon vanilla powder
1 teaspoon balsamic vinegar
Method for coating dark chocolate
1. Place all ingredients in a strong blender. Use the plunger to make it easier for the blades.
2. For the smooth mixture over the crust in the cake pan. Save about 2 tablespoons to decorate the cake later.
3. Level the surface as best you can. Wipe up any spillage on the sides of the cake pan with a damp piece of kitchen paper. The cake looks best if the layers are even and light, without blemishes.
4. Place in the freezer so the chocolate coating sets faster.
white chocolate coating
1 cup cashews, soaked 2 to 3 hours and drained
1 cup thick homemade almond milk
1 ripe banana
4 tablespoons raw white honey OR 4 tablespoons light agave syrup (not raw though)
2 tablespoons Irish moss mix
pinch of Himalayan salt
White Chocolate Layer Method
1. Place all ingredients in a strong blender. Use the plunger again to help the blades.
2. Carefully pour over the dark chocolate layer.
3. Drop 1/2 teaspoon of the dark chocolate filling onto the white layer and with a toothpick draw curly tails past the circles onto the white layer for a decorative effect.
4. Place in the refrigerator for at least 3 hours to set.
Makes 1 large medium cake, enough for 12 – 16 slices.
* Make your Irish Moss mix by soaking a handful of dried Irish Moss in a bowl of water for 2 hours. Rinse well. Place in blender with about 1/4 cup of filtered water. Mix until smooth and thick. Add a little more water if the mixture seems too thick. Save what you don’t need for this recipe in the fridge.
Clue: If you don’t have a strong blender like a Vitamix or Blendtec, first crush the nuts with a pestle until smooth crumbs (not butter) form. Then mix with the liquids until as smooth as possible.
