Raw Chocolate Cake with Raw Chocolate Mousse Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups walnuts |
1 dash salt |
12 dates (medjool) |
1/3 cup unsweetened cocoa powder |
2 teaspoons water |
1/4 cup dates, (medjool), soaked |
1/4 cup pure maple syrup |
1/2 teaspoon vanilla extract |
3/4 cup avocados, mashed (1+1/2 avocados) |
1/4 cup unsweetened cocoa or carob powder |
1/4 cup water |
Directions:
1. For the cake: Blend walnuts and salt in a food processor until finely ground. Add dates, cocoa powder and vanilla, process until mixture begins to stick together. Add the water and process briefly. Transfer to a serving plate and form into a 5-inch round cake. Chill for 2 hours. Decorate the cake and plate with fresh raspberries before serving, if desired. Covered with plastic wrap, Cake will keep for three days in refrigerator or two weeks in freezer. Yields one 5-inch cake, increase amounts for more.
2. For the Mousse Topping: Blend dates, maple syrup and vanilla in a food processor until smooth. Add avocado and cocoa powder, process until creamy. Add the water and process briefly. Stored in a sealed container, Mousse will keep for three days in refrigerator or two weeks in freezer. Yields 1 cup, increase amounts for more.
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