Summer recipe treat: Andrea’s Raw Chocolate Ganache Cake
This raw Chocolate Ganache Cake is so lovely that I often break my promise of only one little bit a day.
I’ve made many of Andrea Potter’s desserts (and her addictive gluten free beany bread) a dozen times over because her creative genius is in keeping things simple, healthy and tasty. Check out her fun nutrition classes coming up in the Fall: cheese making, local and seasonal foods, alternative baking and more.
2 cups nuts (pecans, almonds, walnuts)
3/4 cup dates (soak in warm water for at least a half hour to soften them up for processing)
1. Use soaked and dehydrated* nuts (for optimal digestion), or soak raw nuts for 30 minutes to maintain crunch and get rid of some of the enzyme inhibitors
*I usually soak a big bowl of raw nuts in water overnight, give them a rinse and then place them in the oven at the lowest temperature for about four hours or until dry. They freeze well
2. Drain, rinse and place in food processor until finely ground
3. Add dates and pulse until mixture is crumbly
4. Press crust into the bottom of the pan evenly
1 cup raw cashews, soaked for a least an hour in plenty of water
1/2 cup raw cacao powder
2 cups soaked dates
2 tbsp vanilla extract
3/4 cup melted coconut oil or cacao butter (cacao butter is delicious but expensive. I did half and half). Melt the oil/butter over a bain marie
1. Drain and rinse cashews
2. In a blender, combine all ingredients except for coconut oil
3. Slowly add coconut oil/cacao butter as it blends
4. When mixture is smooth, pour onto crust.
5. Refrigerate or freeze until set (about 2 hours)
6. Garnish the cake with cacao nibs to give it that extra chocolatey crunchy love.
Nuts are one of my favourite foods. They’re high in the good fats, but just a little can easily fill you up. Also rich in protein, fiber and Vitamin E.
Dates are awesome for digestion and in balancing blood sugar levels to avoid cravings. Loaded with vitamins and minerals like calcium, potassium and magnesium.
Raw Cacao powder is known as a superfood because it is higher than processed cocoa in antioxidants, Vitamin C, the feel good chemical PEA, and the relaxing agent magnesium. Raw cacao powder doesn’t wire me up as much as the commercial stuff, which is a relief.
Cacao butter adds such a warm and dreamy chocolate flavour to any dessert. I’ll use mine sparingly but I can’t go without.
Coconut Oil has endless benefits; it helps to maintain optimum weight, improve digestion, is a stress reliever and is good for your skin.
My sister is vegan and this is a perfect recipe for when she visits me. I always feel bad when she misses out on dessert but not any more! Thanks.
We’re only starting! You’ll have few more to share with her when she next comes! Thank you dear Linda. 🙂