Choco-Coco Cake (raw, vegan, gluten-free)

This is another raw and vegan recipe that I made spontaneously just an hour before going to a Vegan Potluck here in Brussels. Actually, I wanted to make something else, but didn’t have all the ingredients. It was already late and I didn’t have time to make anything complicated that would need to be frozen for hours, so this idea came to my mind to make this choco-coco cake with raisins and walnuts. I loved it, my husband loved it as well, and I think that people who tried it at the potluck liked it also.

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And yes, again, I won’t give you the exact amounts as I was making it in a hurry and didn’t write them down. But I don’t think they’re important, as raw cuisine is kind of intuitive. It’s not like when you bake cakes and you need exact amounts and ratios of ingredients. So take it easy and have fun. That’s the most important thing, I think 🙂

Ingredients (all raw and organic):

around 250 g shredded coconut (or coconut butter that has to be melted, not coconut oil!)

1 heaped Tbs cocoa powder

2 ripe bananas (or more)

2 apricots (you can omit them, they didn’t add much flavour; or you can use more apricots, I can imagine it can be great with them)

coconut nectar (according to your taste)

chopped raisins and walnuts

Method:

In a powerful blender, make the coconut butter from the shredded coconut. Just run the shredded coconut on high for maybe 2 minutes or little longer. Then add bananas, apricots, a sweetener of your choice (you can use agave nectar or maple syrup) and the cocoa powder and blend well.

Chop around 2 handfuls of raisins and a handful of walnuts and mix manually into the mixture. Empty the mixture out into a springform pan . Mine was 18 cm in diameter. You can use a smaller one and make the cake  taller but don’t use a bigger one because it wouldn’t look nice if the cake was too thin (or double the amounts to make a bigger cake, of course…).

Let it sit in the freezer for at least 30 min. The texture of the coconut butter is normally solid and hard at lower temperatures and its melting point should be somewhere over 24° Celsius. So no need to worry that it will melt on the table unless it’s hot weather.

Voilà, the pure happiness has been born and now you can indulge in it.

 

 

[Total: 2    Average: 5/5]

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