Monday, September 1, 2014

Dangerous raw chocolate-strawberry cake

I call this cake "dangerous", because once you start eating it, you will not be able to stop :P You can’t say that I haven’t  warned you  :))
This cake is very refreshing, nice on a hot summer day, or any time when you feel like indulging on some sweets :D ...I feel that quite you? :)

This cake fulfills all my sweet cravings. The combination of strawberries and chocolate, together with the nutty bottom layer, gives the perfect harmony between a refreshing fruity and creamy chocolaty taste. Just amazingly delicious…another must try;)

This is a healthier version of the traditional cheese cake, but just like with other nut cakes, please enjoy it with moderation. The nuts are high in calories and a medium slice of this cake will fill you quite a bit :) 
- 200g dried figs
- 1/4 cup of melted coconut oil
- 1 1/2 cup rolled oats
- Pinch of vanilla

Middle layer:
- 200g cashew nuts, soaked for 3-4 hours
- 3/4 cup of maple syrup
- 1/2 cup melted coconut oil
- 2 tsp vanilla extract
- 2 frozen bananas
 - 1/2 tsp sea salt
- 100g 80% chocolate, melted

Top layer:
- 1/4 of the mid layer
- 250g of strawberries
- 1 cup of raisins
- 1 tbsp maple syrup
- 1 tbsp coconut oil
  1. Start with the crust. Place the figs to the food processor and pulse. Add the melted coconut oil and process until the dough comes together. Add the oats and the vanilla. Pulse until the oats are chopped, but still have some texture to them. 
  2. Place the dough to a cake or pie dish. Press from the middle to the outer sides to evenly distribute the dough. Put the crust to the freezer for 15-20 minutes to set.
  3. Melt the chocolate on a hot water vapor. You can do this by boiling water in a pot and placing a plate with the chocolate on the top. The chocolate will melt in the hot water vapor.
  4. Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, maple syrup, coconut oil, bananas, melted chocolate, vanilla, salt 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. 
  5. Pour 3/4 of the filling onto the prepared crust. Leave the rest of the filling in the blender. Place the pie or cake dish back to the freezer for 30 minutes to set.
  6. Add all the ingredients for the top layer to the rest of the filling. Blend on high until all ingredients are blended and a very smooth paste is formed.
  7. Pour the top layer onto the middle layer. Smooth out the top evenly.
  8. Place the cake back to the freezer. 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 cake sets.
  9. Remove the cake from the freezer and let it sit on the counter for 10 minutes before slicing. This cake is meant to be served frozen.
  10. You can create multiple layers by halving the cake and then placing one half on the top of the other half. I find that the cake looks even more tempting  :D  Top with strawberries and chocolate chips. 

Enjoyyyy :)