Raw Chocolate Cake

I had a request for the raw chocolate cake recipe. Thank you for the comment and request! This will make one layer of the cake. For the birthday cake I made one layer, pressed it into the pan, let it sit in the fridge for a few minutes. Topped with one recipe of ganache, let it sit in the fridge (or you could put in freezer to speed up the process) to set up, made a second layer of cake, pressed it into the pan, then made a double recipe of ganache to frost the entire cake. It takes a few steps, but it really is worth the extra effort! Please let me know if you make it and how it turns out.

Ingredients:
1 cup dates, soaked in water to soften, then drained
1/2 Cup raw cashews, finely ground
1 Tbsp. lemon juice, fresh squeezed
1 Tbsp. extra virgin coconut oil
1 1/2 Tbsp. vanilla
pinch Celtic sea salt
1/2 Cup unsweetened cocoa powder
1 1/2 Cup almond flour (I use Benefit Your Life)
1 Cup unsweetened coconut, finely shredded

Blend dates in Vitamix or food processor to make a paste. Add a little water if needed.

Grind cashews in Vitamix or food processor until fine.

In a bowl combine all ingredients. Stir and press together until well combined. Mixture will be very thick. Add a little water, but not too much, if needed to get mixture to hold together. It should be a little dry, but will hold together once pressed into the pan.

Press into a parchment paper lined spring form pan. Place in refrigerator to set. Make ganache:

1/4 Cup extra virgin coconut oil
1/2 Cup maple syrup, grade B
1/2 Cup unsweetened cocoa

Blend all ingredients in Vitamix or blender. Add more syrup or cocoa depending on your taste preference and consistency. Should be somewhat thick, but spreadable. Spread over cake and place in refrigerator or freezer to set up.

If making a double layer cake, make a second layer just like the first, press into the pan atop the first layer and ganache, let sit in fridge or freezer to set. Once you remove the cake from the spring form pan, you will want to make a little more than the above amount of ganache to cover the top and sides of the cake. The measurements are:

1/3 Cup extra virgin coconut oil
1 Cup maple syrup, grade B
1 Cup unsweetened cocoa

Of course, adjust maple syrup and cocoa as needed for desired taste and consistency. Enjoy!