Get ready for Cacao Coma! This raw cake deserves a party! I create events just to serve it so I won’t eat it all myself! In Traditional Chinese medicine walnuts are warming in nature, sweet in flavor and support the lungs, brain and kidneys-adrenals. They can help reduce inflammation, moisten lungs and intestines, and help relieve cough and wheezing accompanied by signs of coldness. They support Kidney yang and therefore enrich sperm and are great for symptoms of cold and painful low back and knees. Cacao is high in antioxidants. Everything in moderation, except this cake! While cacao contains theobromine, a caffeine like chemical, and oxalic acid (should be avoided by people with kidney stones and gout), it can be used as medicine and in ceremony and celebration! It’s bitter flavor opens the heart and helps the liver. It raises dopamine and serotonin levels. It is an excellent source of magnesium and therefore wonderful for heart health, muscle tension, menstrual cramps, and sluggish brain. It’s known for it’s aphrodisiac properties! It’s powerful, sensual medicine so be prepared! Yes, there are many steps and it is worth it! Take your time and follow the directions, you will get the hang of it and be able to whip it up in no time with a little practice!
Ingredients
Chocolate-Coconut Cake:
- 20 ounces date paste (made by blending pitted dates in food processor until a large ball is formed)
- ¾ cup coconut oil
- 4 Tbsp liquid vanilla
- ½ tsp sea salt (I prefer Himalayan)
- 9 cups almond meal (flour)- made from blending soaked and dehydrated almonds in the food processor. You can also purchase almond flour but it often isn’t raw.
- 5 Tbsp raw cacao powder
- ½ cup coconut milk (made by blending the meat and water of young coconut or an unraw cheat is to use a can of organic coconut milk.
- You can make this with a hand blender, but I highly recommend a Kitchen Aid (kitchen-maid as I lovingly refer to her). I burnt up a hand blender once on this recipe.
Walnut-Coconut Frosting:
- 5 cups walnuts (preferably soaked and dehydrated) (Save a few extra whole walnut pieces to decorate the top of the cake)
- 1 raw cup honey or coconut syrup (I tend to use a little less because I don’t have a sweet tooth)
- 2 Tbsp liquid vanilla
- 1/4 tsp sea salt
- 3 cups coconut flakes or small pieces
Chocolate Glaze:
- ¾ cup almond milk
- ½ cup cacao nibs
- 3 Tbsp raw cacao powder
- ½ cup raw honey or coconut syrup
- 5 large dates made into paste or 3 ounces
- 4 Tbsp liquid vanilla
- ¼ tsp sea salt
- 1 Tbsp lecithin
- 2 Tbsp coconut oil
Instructions
Chocolate-Coconut Cake:
Add the date paste, coconut oil, liquid vanilla and salt to blender and mix on low speed, then increase to medium until it’s creamy and smooth. Scrape sides down often. You want a consistency similar to cookie dough. It may take 5-15 minutes. If it becomes too dark or oily looking, stop (it’s not ruined). Add the nut flour/meal, cacao powder, coconut milk and salt. Mix again on low and gradually increase the speed to medium or high for about 5-15 minutes. Scrape sides down often. Mix until batter feels soft and mostly light. It’s a dense cake but will lighten a bit. While this is mixing, and if you have more than two arms, begin the frosting so it’s ready when you need it.
Walnut-Coconut Frosting:
In food processor, process 4 cups of walnuts until smooth (save 1 cup for later). Add honey, liquid vanilla and salt and process. In a mixing bowl combine this mixture with the remaining cup of walnuts and 3 cups coconut flakes. Divide cake batter into two equal portions. Lightly grease spring form pan bottom and sides with a little coconut oil. Place one portion of batter on bottom of pan and press it in by spreading evenly.
Pour or press-spread the thick frosting on top. This will be the middle layer of frosting in the finished cake. Place it in the freezer 1-2 hours or until frosting is firm. Keep the remaining cake portion at room temperature. Pour remaining frosting in container and set in freezer for 1-2 hours if it is very liquidy. I often can just place it in the fridge or leave it at room temperature because it is so thick and delicious!
Remove cake pan from freezer and take remaining cake batter and spread it evenly on top of frosted bottom cake layer. Freeze again for 20-30 minutes.
Remove from freezer and take a paring knife (non-serrated) along the inside edge of the cake pan, running all along the edge without cutting into the cake. Release the cake from the pan and carefully lift out. Place on a cake platter and frost the top with remaining frosting. Then add the glaze…….
Chocolate Glaze:
Make date paste first from 5 dates. Combine all ingredients except lecithin and coconut oil and process in food processor. Add lecithin and coconut oil last. Put glaze in fridge for 15-20 minutes to set. Pour glaze on top of the chilled cake and set in fridge for 10-15 minutes.
Hint: Be generous with Chocolate Glaze measurements, I promise you will want extra! Decorate cake with coconut flakes, cacao nibs, and/or walnuts.
Bon Appetit!