Today is my beloved's Birthday.
Of course I wanted to make Damien a special birthday cake. But I was totally unprepared and needed a no-cook, no-special ingredients, and very fast raw chocolate birthday cake.
As I've been buried in writing my new book, making a birthday cake had totally missed my radar. It was late, about 4pm in the afternoon before I realised that I needed to make something fast, simple, and chocolatey...
Also layered into the challenge was the fact that Damien is not eating sugar at the moment... Some serious improvisation was needed...
Here is the recipe, I created. We haven't got into it yet. But, just in case you want to make it yourself here is a recipe for you to try. The good thing about this recipe is that you can creatively play with it, depending upon what ingredients you have (or don't have) in your cupboards. For example if you don't have almonds, feel free to use walnuts or brazil nuts.
Ingredients (for the base)
1 cup soaked almonds
1/2 cup dried coconut
1/2 cup coconut oil melted
3-4 Tablespoons maple syrup (or your choice of sweetener to taste) coconut sugar, maple syrup, honey, dates, apple juice
1-2 Tablespoons cocoa or cacao
1-2 Tablespoons almond or peanut butter
Add any other things that could be tasty such as chocolate chips or dried fruit.
In your blender mix everything together until you get a crumbley base type mixture. Add water if the mixture is too dry. Tip into a cake tin (My favourite is a traditional cheese cake tin, often called a spring form tin with a release clip is best if you have one). Press the mixture evenly to make your base with your finger tips.
Ingredients (for the filling)
1 x avocado
3-4 Tablespoons cocoa or cacao powder
Vanilla essence or fresh orange juice (to taste)
Sweetener to taste (as above)
Handful of soaked irish moss, blended with water or an extra 2-3 avocadoes & 3/4 cup soaked cashew nuts
Blend all together until you get a super-thick glossy chocolate mousse-type consistency. If you don't have irish moss, add more avocadoes and soaked cashew nuts into the mix.
Blend on high until well mixed and very thick. If too thick, add some almond milk or water. Pour on to base, and put in refrigerator or freezer to set.
Decorate with coconut and fruit of your choice and place it on top. The irish moss gives it a special texture, but if you don't have any just omit it, and add more avocadoes and cashew nuts instead.
In a separate jug, I also melted 1/4 cup coconut oil, and mixed in a generous tablsespoon of cacao powder for a "chocolate sauce" and drizzled over the top...