Chili-Chocolate Raw Cake
You will need:
A good blender/mixer
A cake tin with a removable base
Baking paper
+ other equipment I presume people mostly have in their kitchen
Ingredients:
For the base:
8 dates
3 dl almonds
0,5 dl coconut oil
For the filling:
8 dates
5 dl cashew nuts
1 avocado
0,5 dl honey
1,5 dl raw cacao powder
2 dl melted cacao butter
4 dried bird’s eye chilies
1 tsp bourbon vanilla powder
a pinch of salt
optional: cacao nibs for decoration
Instructions:
- Soak the dates, almonds and cashew nuts in separate bowls of water for 4-8 hours (save the water from soaking the dates)
- Line the base of a cake tin with baking paper, close the sides, and cut the extra paper off the sides of the tin
- Melt the coconut oil in a hot-water bath (either in the sink or a pot)
- Rinse the soaked almonds and put them in a blender. Add the 8 dates and the melted coconut oil and blend on full speed until the mixture is roughly even
- Pour the mixture into the prepared cake tin and smooth out. Put in the freezer
- Melt the cacao butter in the same way as you did with the coconut oil
- Rinse the cashew nuts and put in the blender
- Add 8 dates plus 1 dl of the date-soaking water
- Cut the avocado in rough pieces and add to the blender
- Add all the other ingredients and the melted cacao butter and blend on full speed until the mixture is very smooth and creamy. If you have problems with the blender, add some lukewarm water
- Remove the tin from the freezer and pour in the filling on top of the base. Smooth out and freeze again for at least 2 hours
- Decorate with cacao nibs if desired, and you’re done. Enjoy!
