Incredibly Decadent Chocolate Cake
¼ cup liquid coconut oil ¼ cup filtered water, as needed 2½ cups chopped, cored pineapple
1. To make the crust, combine the cashews and vanilla in the food pro- cessor and chop to a crushed wafer texture (like a cookie crumb crust for cheesecake). Add the agave syrup and process to mix well. Sprinkle half of the crust onto the bottom of a loaf pan.
2. To make the filling, combine the cashews, agave syrup and coconut oil in a high-speed blender and blend until smooth, adding water as needed to create a creamy texture. Spoon the mixture into a mixing bowl; add the pineapple and stir to mix well. Spoon the filling into the loaf pan and sprinkle the remaining crust on top. Pat lightly. Freeze for 2 hours or until chilled. Will keep for 4 to 6 days refrigerated or for several weeks in the freezer.
This recipe from Rose Lee Calabro’s Liv- ing in the Raw Desserts gets its body from almonds, its sweetness from dates and agave nectar, and its scrumptious choco- lateyness from cacao nibs—all available at better grocery or health food stores. Plan ahead several days to allow time to soak and then dehydrate the almonds.
Makes 8 to 10 servings. For the cake:
2 cups almonds; soak for 12 to 48 hours, then dehydrate for 18 hours
2 cups pitted Medjool dates 1
/3 cup raw almond butter
¼ cup raw cacao nibs, ground super fine; or cacao powder ¼ cup agave nectar 2 tsp vanilla extract
For the filling: 2 large ripe bananas, thinly sliced
For the frosting: 1 ripe avocado 1 ripe banana
5 pitted Medjool dates ½ cup water
1
/3 cup pine nuts; soak in water 1 hour, then drain
2 tbsp raw cacao nibs, ground super fine; or cacao powder 1 tsp vanilla extract
1. For the cake, place the almonds in a food processor fitted with a steel blade and process into a fine meal. Gradu- ally add the dates, almond butter, ca- cao, agave nectar and vanilla extract, then continue processing until the mixture is well blended and forms a ball. If the mixture isn’t blending, add a small amount of water, as needed, to achieve the desired consistency. Divide the mixture into two equal parts (for two layers), and form each part into a round cake layer about 8 inches in diameter. Place each layer on a plate.
2. For the filling, arrange the sliced bananas on top of the bottom layer and place the second layer on top of the bananas.
3. For the frosting, combine all of the ingre- dients in a blender and process until smooth, thick and creamy. Frost the top and sides of the cake. Decorate with fresh strawberries or other seasonal fruit. Re- frigerate for 2 to 3 hours before serving.
50 Collier/Lee Counties
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