My raw breakthrough!

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I`ve been trying to make a raw cake few months ago. It was good but not delicious as I though it would be. But the reason why I made it so bad I guess was the thing I`ve never been on any raw workshop or course before.

Since I attended raw vegan workshop in December I was so tempted to make another one. And past weekend was my breakthrough.

With a help of the instructions I`ve got at the workshop and made a shopping list with those ingredients.

For the crust:

100 g almond meal

100 g coconut flour

6 pitted dates

2 Tbsp raw cocoa powder

some water (I had to use 200 ml because it was really dry and not stick at all).

For chocolate mousse:

200 ml coconut milk (with 90% coconut meat)

50 g cashew nuts

2 to 3 full Tbsp cocoa powder

pinch vanilla

50 ml nut milk (I used almond milk)

1 to 2 tsp ecological agar agar

25 ml agave or maple syrup

1 to 2 Tbsp coconut oil

Use food processor to mix almonds, coconut flour, cocoa powder and dates and slowly add some water. Check the consistence and add more water if need it. Don`t use blender! Mixture should be nice, firm and sticky so you can press it down to the bottom of the tin. Use spatula to make the crust even.

Leave the crust on a side and blend well cashew nuts, vanilla, maple syrup, cocoa powder and coconut milk. In the pot slowly cook almond milk with agar agar, stir well and cook it for 3 to 5 minutes. When it`s done, let it cool for  bit before mix it into the blended mixture. Blend it for a while on the highest speed and then add coconut oil.

When it`s done, pour it over the crust and let it cool. Meanwhile prepare the frosting with melted raw vegan chocolate and some coconut oil (cocoa fat can work well too). Pour over mousse and leave the cake in the fridge for at least 3 hours. Before serving place it at the room temperature for at least one hour.

photos: Stasa Vuckovic