Wednesday, July 2, 2014

Raw Espresso cake

We have hosted a party at our place and I have came across this attractive espresso cake. I thought to myself to surprise my colleagues and introduce them to the amazing world of raw desserts with this yummy cake.. I have to say..the cake was gone in no time and I have only received very positive feedback on this goodness ;) 

Hint: using espresso powder is optional, however I find the cake tasting really special with the hint of the coffee taste. Try it out, I think you will not regret :)
I have used the recipe unmodified from this page:
This is the copy of the recipe:

What will you need:

For the crust:
- 3/4 cup raw hazelnuts
- 1/4 cup coconut oil
- 3 tbsp maple syrup
- 1/4 tsp fine-grain sea salt
- 1/2 cup gluten-free oat flour
- 1 cup gluten-free rolled oats

Chocolate Filling

- 1 1/2 cup raw cashews, soaked
- 3/4 cup pure maple syrup
- 1/2 cup coconut oil
- 1/3 cup cocoa powder
- 1/3 cup dark chocolate chips, melted 
- 2 tsp pure vanilla extract
- 1/2 tsp fine-grain sea salt
- 1/2 tsp espresso powder (optional)


- banana and rasperries

How to make the cake:

Preheat the oven to 350F. Lightly grease a pie dish with coconut oil.
In a food processor, process the hazelnuts until smooth and have a consistency of a sand. Add the oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, add the rolled oats and pulse until the oats are chopped but still have some texture to them. The dough should stick together slightly when pressed between your fingers, but it shouldn't be super-sticky either. If it's too dry, try adding 1 tsp water or processing a bit longer.
Put the dough evenly into the pie dish. Press from the middle to the outer sides to evenly distribute the dough. Bake the crust, uncovered, for 10 -13 minutes, until lightly golden. Remove from the oven and set aside to cool on a rack for 15 - 20 minutes. 
You can as well leave the crust raw and just freeze it, as I did ;)

To make the Filling

Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, maple syrup, oil, coconut powder, melted chocolate, vanilla, salt, and espresso powder (if using) and blend on high until the filling is completely smooth. If the dough is not becoming smooth, you can add a spoon of almond milk or water.
Pour the filling into the prepared crust. Smooth out the top evenly. Garnish with banana and raspberries.
Place the pie dish on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the pie sets.
Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served frozen. 
enjoyyy :)