Hands down, this is the best chocolate ganache cake ever! I can still hardly believe how simple and easy it is, and that it’s absolutely raw. Wow! Since I first came across this recipe I am just so impressed with it, anytime I wanna make something healthy and fancy, I go for this cake. I have quite a few friends too, who are also in love with this recipe. First everybody is like hm…sounds interesting, then they try and OMG! The best thing ever.
Are you also a huge River Cottage fan like me? I love Hugh and all his books and shows, and when I first heard about his vegetarian book and then about the amazing TV Show where he spends a whole summer being vegetarian, I was extremely excited. I just love the way he cooks, has his garden and his curiosity about new recipes, ingredients and diets. So long story short, in this TV show he visits different vegetarian chefs who share with him amazing ideas. This recipe is from the Laura Coxeter, who is an amazing raw food specialist.
So once again. This cake is amazing and you have to try it right now! Really. The date-almond base is so perfect, tastes like caramel, yumyumyum. And the avocado cream is just the softest, smoothest filling ever, it melts in your mouth. And if you add some fresh berries on the top it makes it even better…
- for the base:
- 70g ground almond
- 16 pitted dates
- 1 tsp coconut oil
- for the filling:
- 2 avocados
- 1 tbsp coconut oil
- 2 tbsp raw cacao powder
- ½ cup of coconut flower sugar
- 1 vanilla bean
- Add the almonds and the dates to your food processor and blend until you get a dough. I had to add a little coconut oil to mine to make this happen.
- Put baking paper or cling film in your baking form or use a silicon one and press the dough into the bottom. I used two small (12cm) forms, but you can use just one big form too.
- Put everything in your food processor for the filling, blend until smooth, then pour onto the base. Set in the freezer for about an hour, it should be firm enough to slice up then. Enjoy!