We had a surprise birthday celebration and I went a bit over board again with my faithful helper and devoted friend Liza. We had an stylish moustache theme decoration organised by Trgovina Popolna Dekoracija, which fit right in with our planned desserts. First we were thinking on making three desserts, we ended serving five different desserts, talk about marriage material ladies! It was a pure healthy dessert madness going on in my house! We have made a Raw Blueberry pie, Raw Chocolate Cake, Gluten/Sugar free Moustache Cookies, Vegan Cupcakes and Paleo Coconut Cookies. We started with the Raw Birthday Chocolate Cake, since it takes longer to chill. I love this one, because it doesn’t have cashews and it still so cream and chocolaty. So here is the first recipe for our yummy high 6 inch Chocolate Cake!
PS: I receive many emails on the topic of where do I get all of my ingredients, mostly I buy everything from the nearby Mercator… They expanded their Bio selection so it’s easier for me now and I don’t need to hop to 5 different stores as I use to.
- 2 cups almonds
- 1/2 cup date paste (1 cup of dates, soaked for 20 minutes in water and than blended into a paste)
- pinch of salt
- 1 tbsp vanilla
- 2 tbsp ground linseed
- 3 bananas
- 3 avocados
- 1/4 cup of cacao powder
- 1/4 cup of maple syrup (use less if it’s too sweet)
- 1 cup of crunchy peanut butter or almond
- 1/4 cup coconut oil, melted (I love this coconut oil, it works really well with my raw desserts)
For the layer in between, I used spelt puffs, you can use rice or amaranth puffs as well.
For the base first blend the almonds into flour than make date paste and mix all of the ingredients together. Place into a cake tin and set a side.
For the cream simply blend all of your ingredients and pour half of your cream onto the base and add your spelt puffs, on the puffs add the rest of your cream. Place in the freezer for about 4 hours.