It's my husband Brad's birthday today! And he loves healthy superfoods, so I concocted this raw chocolate cake this morning after perusing a few recipes (plant-based pixie, this rawsome vegan life, eating vibrantly). I took what I liked from one, and something else from another, and substituted what I had on hand, and, tada!, it surprisingly turned out great!
If you haven't tried raw cacao (not cocoa) powder, I highly recommend it for baking and putting in smoothies for a rich, chocolatey, raw superfoods boost! I use Navitas Naturals Organic, available on Amazon.
1/2 cup dates
1/2 cup walnuts
(pinch of sea salt and a dribble of coconut oil, if you like, but not necessary)
Using a food processor, blend the walnuts into a powder, then add dates and continue to blend until sticky. Firmly pat down into a 7-9" springform pan. (A round cake pan will do, but it'll be harder to cut it out.) Place in freezer.
3 ripe avocados
1 tsp. pure vanilla extract
1/2 cup coconut oil
1 cup raw cacao powder
pinch of sea salt
3 - 4 tsps. agave
1/2 cup pure maple syrup
Using a food processor, blend the avocados, vanilla, and coconut oil until smooth, then add remaining ingredients. If you don't have agave, just skip it. Add more or less sweetener, depending on your preference. (And really you can add any liquid sweetener.) I added the sweetener slowly and kept tasting to my preference.
Spatula ingredients onto crust, then freeze for a couple of hours (even overnight). Let thaw like 30 minutes at room temperature before serving.
I decorated mine with walnuts, dark chocolate pieces, and blueberries, but you can add whatever you like--coconut flakes, strawberries, bananas--that's the fun part!
PS. For all those purists out there, it should be noted that with maple syrup and agave, and possibly the vanilla extract, this cake isn't technically totally raw, but it's like 95% raw.