Individual Raw Cacao Cakes



These raw individual cacao cakes are a perfect healthy dessert to store in the freezer for those sweet tooth cravings, or to share with friends and family for any occasion. The cakes are raw, gluten-free and vegan. They are delicious and satisfying without being overly sweet or heavy. Use high quality cacao to receive health benefits and optimum flavor. Simple to make and yummy to eat! They make for the perfect guilt-free dessert!



Vegan I Gluten Free I Raw


Serves: 6 - 8 cakes individual cakes

Time: 30 minutes + Freezing time


Crust:

8-10 dates, pitted and soaked

1 cup almond flour

1/2 cup cashews

1/2 cup almonds

1/2 cup unsweetened coconut shreds

1 tbsp. coconut oil

1/2 tsp. sea salt

Water as needed


Filling:

3/4 cup cashews, soaked

3 dates, pitted and soaked

2 tbsp. cacao powder

1/2 cup coconut milk


Icing:

Meat of 2 young coconuts

1 - 2 tbsp. coconut blossom sugar


Toppings:

Grated cacao paste

Cacao powder

Unsweetened coconut shreds

Fruit



Pre-soak the dates in water for the crust and filling. Also, soak 3/4 cup cashews in water for the filling. When the dates are soft (~10-20 minutes) you can start preparing the crust.

For the crust, combine all ingredients in a food processor* and blend on medium speed until combined. You may need to stop and scrape down the sides as needed.


When the nuts are broken into small pieces and the mixture is slightly sticky, use your hands to form a small ball of dough. Place the ball into an individual cake tin and use your fingers to spread the dough up the sides, creating a pie like shape. Continue this process until all the dough is used.


Place the crusts in the freezer while you prepare the filling.


Rinse the food processor/blender to prepare for the filling. Drain the cashews and remaining dates and place them into the processor. Add the remaining ingredients and blend on medium-high speed for 1-2 minutes, until smooth and creamy.


Transfer the filling into each individual cake crust by carefully spooning the mixture and spreading it even.


Return the cakes to the freezer and let set until hard, ~4+ hours or overnight.


Before you serve the cakes prepare the icing. Open 2 young coconuts and remove the meat with a spoon. Rinse the meat and remove any wood chips or brown pieces. Add the meat to a food processor or blender along with the coconut blossom sugar and mix until smooth. Taste and adjust for sweetness. Transfer to a piping bag (or use a plastic bag and cut the corner) and drizzle over the cakes.


You can decorate the cakes with any additional toppings.



Let the cakes thaw slightly just before serving.


Enjoy or store the cakes in the freezer.


*Using a food processor will work best, however you can make this in a blender. I was working with a blender and it just means adding a bit more water 1 tbsp. at a time to get the mixture to blend. You can as well chop the dates small by hand, pulse the nuts in the blender until in pieces, then add all the ingredients to a bowl and stir to combine.




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