Happy Easter everyone celebrating it!
What does Easter mean to you? For me, it’s a time of light, rebirth and new beginnings.
As I started spending it in the UK, I also found out it’s a time for CHOCOLATE! haha! Are you with me?
You could very well start making some chocolate eggs that you completely have control over and decide what goes inside, but who has time for that?
My approach is: if it can be done as healthy, tasty and good looking in less time, let’s go with the latter option! It’s Easter Chocolate Cake time!
In the run-up to Easter, I am sharing a mind-blowing recipe with you that has stolen many hearts along the way. Just so you have time to stock up on ingredients and make it in advance. It’s always better after it sits overnight.
This cake is like a little black dress: it never goes out of fashion and if you make it for any occasion you won’t go wrong with it.
I was joined in my kitchen by the delightful Ophelie from Ophelie’s Journey, a French lifestyle blog and we made the cake together.
If you want to see how it’s done and get your chocolate dose, check out the video:
This recipe is an adaptation from my cookbook, Cooking from Your Heart, of the Raw Chocolate Ganache.
Happy chocolate making!
RAW CHERRY AND CHOCOLATE CAKE
BASE:
50g Brazil nuts/almonds/walnuts/pecans, soaked(either nuts can be used)
50g coconut oil
50g coconut flakes
50g figs or dates, soaked
50g cacao nibs
FILLING:
250g figs or dates, soaked
100g cacao
100g coconut oil
150g tahini
100g frozen cherries*(can be left out or swapped for blueberries/raspberries)
HOW TO:
I
- In a food processor pulse the base ingredients until you have a sticky and chunky consistency. Transfer to the cake tin creating a layer and press it down firmly with your hands. Place in the freezer until you finish the second part.
II
- Blend the figs(or dates) with 100ml water to create a paste. If you don’t have a powerful blender this may kill your blender, so make sure you add enough water to blend, but not too much because it can ruin the consistency of the cake. You could also use a food processor, but it wouldn’t be that smooth.
- Add to the blender/or processor (whichever you’re using) the cacao powder, salt, coconut oil and tahini and mix until they’re all a creamy paste, like a butter.
- Remove the cake tin from the freezer and pour the paste on top of your base. Place the cherries all over inside the paste and press gently to push them in. You can have them sticking out or fully immersed. Return to freezer for 4-5 hours or overnight.
- Decorate with contrasting ingredients, like bee pollen or coconut flakes and freeze dried raspberries.
Wishing you peaceful, light and blessed holidays!
Until next time, be amazing! Lots of love,
Denisa xxo
You can find this recipe and more, in my cookbook, Cooking from Your Heart
