Months ago I began working on a raw, vegan chocolate 'cream' cake. Then I began playing with other flavors too. They are still on my back burner for tweaking, but I'll post the progress now.
The Crust:
1 C. pecan meal (finely ground pecans)
1/2 C. cocoa powder
1 t. vanilla
1 pinch sea salt
agave nectar (drizzled in to make the crust "sticky")
Place everything in a food processor and process until mixed, drizzle agave nectar in until you get a crumble that sticks together when pinched between your fingers, a little like graham cracker crust. Press into spring form pans one big one or several small ones. Crust thickness is totally up to you, use more or less of the crust mix to reach the desired thickness. Set this in the freezer.
Filling (Chocolate)
2 C. soaked cashews, rinsed well. (soak 10-30 minutes--the longer you soak them the easier it is to get the creamy texture)
1/2 C. agave nectar or maple syrup
1 T. vanilla
1/2 C. water
3/4 C. cocoa powder
1/2 C. coconut oil
pinch of salt
Place drained cashews in a blender with agave or maple syrup, vanilla, and water. Blend until creamy. Add cocoa powder, coconut oil, and salt. Blend until smooth. Scoop filling into your spring form pan(s) and return to the freezer for a few hours to set before removing them from the pan(s). Garnish with a vegan chocolate ganache and/or pecans.
Delicious!
This was the day I experimented with other flavors...
And the result...
Vanilla Strawberry from the trio
Chocolate from the trio
Almond Orange from the trio
No comments:
Post a Comment