Yes, I just said 'epic'.
I made this delicious cake for my parents when they were visiting in June. I was so excited to share this with them that I completely forgot to then write everything down and share it with YOU! I posted these pictures on my Instagram and after quite a few requests for the recipe I finally realized ... oh-my-God-I-haven't-even-posted-it-yet.
Well here it is, in all its fabulousness ...
I'm not a fan of relying heavily on nuts in desserts and I really try not to be too decadent in most of my desserts. I love a dense chocolate cake just like the next girl but what ends up happening is I make myself sick from eating so much dessert.
Then, every once in awhile, I can't take it any longer and I just throw caution to the wind and make a dessert that satisfies my every desire. And this was one such time. Every single person that had a piece raved about it. So, needless to say, this was a major win in the Real Raw Kitchen camp.
Are you ready for this?
Basic Chocolate Crust:
2 cups walnuts
1/4 cup cacao powder
1/4 cup dates, soaked
1 t sea salt
- Place everything into a food processor and process until sticky, but not pastey.
- Dump the contents into a springform pan and press down until flat and even.
- I used a 6" springform pan, you can adjust the ingredients according to the size of your pan.
- Next, place your sliced strawberries standing along the edge of the crust to create a border (see picture above)
- Use any remaining sliced strawberries to line the top of the crust, to be covered by the coconut cream.
Coconut Cream Center:
2-3 coconuts, meat scraped out & water reserved
1/2 cup coconut oil
1/2 cup dates, soaked
1/4 cup coconut butter
1 t vanilla, bean scraped (or extract)
- Place all of the ingredients in a high speed blender.
- Use about a cup of the reserved coconut water and add to the blender.
- Blend until completely incorporated, using the tamper to press down the ingredients toward the blade. (a Vitamix rocks in a recipe like this)
- Add water only if needed. The thicker it is the easier it sets in the fridge, though liquid may be needed to facilitate blending.
- Pour the contents into your springform pan lined with the crust and strawberries.
- Use a spatula to spread the cream until the sides are filled and the contents are even.
- Place in the fridge to set while you work on the chocolate.
Chocolate Ganache Frosting:
1/2 cup maple syrup (non raw)
3/4 cup cacao powder
1/3 cup coconut oil, melted
1/4 cup water
- Place all of the ingredients, save the water, in a food processor and process until a sauce is formed.
- Scrape down the sides as needed.
- Add the water a tablespoon at a time until a thick and spreadable consistency is achieved.
- Pour over the top of the coconut cream layer.
- Refrigerate to set, overnight.
I found that a full 24 hours in the refrigerator allowed the best set time. It was still soft but firm enough to display and cut easily. This is no joke and is a very rich dessert, you could easily share this with 12 people!