Crust
1 cup Almonds
1/3 cup Walnuts
4 Dates
3 heaping tablespoons raw Cacao powder
1/2 teaspoon Vanilla
pinch Salt
Filling
3 cups cashews, soaked
1 cup Hazelnut (or more cashews)
1 cup raw Cacao powder
1 cup Agave or Pure Maple
3/4 cup Water
1/4 cup Lemon
2 teaspoon Vanilla
3/4 cup Coconut oil, melted
Pinch Sea Salt
M E T H O D
Lightly grease a 9 1/2 inch spring form pan with coconut oil and set aside.
To prepare the crust, pulse nuts and salt in a food processor. When nuts are fine crumbs, add the dates and pulse until the dough holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared cake pan. Set aside.
To prepare the filling, pulse cashews, hazelnuts and sea salt in food processor until crumbly. Add cacao, agave, water, lemon and vanilla - puree until very smooth, scraping down the sides with a rubber spatula to make sure all ingredients combine well. Add the melted coconut oil in a steady stream with the food processor running (if possible).
Pour the filling into the cake pan. It will look like a smoothie and you’ll think no way it will set, but it will! Cover with plastic wrap and place in the fridge to set. Make sure it’s level so that your cake doesn’t come out wonky. Let set for at least 4 hours.
To assemble release the cake from the springform pan. Score 12 slices. Decorate as desired
V E D A
I mean, who doesn't love a good chocolate cake but did you know the source of chocolate in its natural state of Cacao is really really good for you? Rich in magnesium, chromium, and iron cacao has an incredible amount of antioxidants and B vitamins. It gives you a clean energy boost without taxing the adrenals - plus Cacao contains theobromine which is nature’s aphrodisiac~ When shopping for your Cacao make sure to get Raw Cacao for maximum medicinal benefits and flavor! In this recipe I used the powder, which is great for making puddings as well. or “nibs” and blend away in your smoothies and baking/non baking dishes.