Raw Vegan Chocolate Orange Cake
Ok, so this might not be the best looking cake in the world but oh my, it is yummy. Decadent, rich and chocolately - and packed full of good for you ingredients!
I love cooking but I'm not much of a baker but when we invited friends over for dinner last weekend, I knew I wanted to try pulling together a guilt-free dessert. Also, whilst we are not specifically vegan, I am moving towards a dairy-free diet hence the lack of dairy in the recipe.
A couple of things to note:
1. The mixture is quite sticky so it was difficult to get a smooth finish (as you'll see from the pictures!), it doesn't detract from how yummy this dessert is however.
2. It's definitely better if you leave it to come up to room temparature before serving.
- 1 cup ground pecans (I chopped them up using my food processor)
- 3-4 Medjool dates
- 1/2 cup organic raw cacao powder
- Pinch Himalayan salt
- 1 teaspoon organic vanilla extract
- 2 cups cashew pieces
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 cup water
- 2 teaspoons vanilla extract
- 3/4 cup raw cacao powder
- 2 drops of Wild Orange Essential Oil
- Place all ingredients into a food processor and pulse until combined. You want the crust to slightly stick together. If it's too dry, add a little water.
- Grab your ramekin or mould(I used metal cooking rings to shape mine) and scoop your pecan chocolate crust into your mould. Press down with fingers to firmly place the crust into the mould.
- Set aside as you make your filling.
TO MAKE THE CHOCOLATE FILLING:
- Soak cashews for about 10- 15 minutes (optional), then rinse well. Place cashews into blender with maple syrup, vanilla, and water. Blend for a little bit until it starts to go creamy.
- Add in your cacao powder, Wild Orange essential oil and coconut oil. Blend until creamy. You may have to scrape down the sides a few times. Keep blending until it is nice and smooth. If the texture is grainy from the nuts, keep blending until it's smooth.
- Once chocolate filling is blended, begin scooping your filling into your mould. Fill them to the top and smooth as much as possible. Put the chocolate cakes into your freezer to set for a few hours before removing from mould.