Back in January, we shared a recipe from Grub Street Publishing‘s Raw Snacks (see it again here!). This week, continue your raw cooking collection with Raw Cakes – a delicious cookbook from the same publisher, and author Caroline Filbaek!
This week’s recipe will help you keep that Valentine’s Day spirit going all month long – and you’ll feel good about indulging! When you see how delicious this Chocolate Cream Cake with Strawberry Mousse looks, you won’t be able to resist trying it out for yourself. Keep reading for the full recipe and a photo of the finished product!
Chocolate Cream Cake with Strawberry Mousse
A light and yet filling mousse cake made with avocado.
Serves approx. 8-10 people
15 dates, stones removed
3 tbsp coconut oil
1 tsp cocoa butter
1 pinch of Himalayan salt
60g Brazil nuts
50g shredded coconut
2 tbsp raw cocoa powder
1 large, ripe avocado
50 ml agave syrup or honey
3 tbsp cocoa butter
100 ml coconut oil
100 ml raw cocoa
10 dates soaked in water
4 tbsp lecithin granules
1 pinch Himalayan salt
2 tsp finely ground chia seeds or Psyllium seed husks
60 cashew nuts, soaked in water for 1-2 hours
1 tbsp coconut oil
50 ml agave syrup
100 ml fresh or frozen (defrosted) strawberries
2 tbsp lecithin granules
2 tbsp Psyllium seed husks
Fresh strawberries cut in halves
Cake base: Blend dates and coconut oil, cocoa butter and Himalayan salt to a paste. Grind the Brazil nuts in a coffee grinder or chop them finely and mix with shredded coconut and cocoa powder with the date paste. Line the base of the spring form before ‘tightening’ the sides. This way it will be easier to remove the cakes from the spring form before serving. Press the pastry flat into a spring form and place halved strawberries in a row along the edge of the spring form. Leave to chill in the fridge.
Chocolate cream: Blend avocado, agave syrup, cocoa butter and coconut oil. Then add dates and finally raw cocoa, lecithin granules, salt and chia seeds. Blend to a cream and add a little water, if necessary, to make the chocolate cream a little more smooth. Pour the chocolate cream into the spring form and take care the strawberries do not topple over. Leave to chill again, in the freezer, if possible.
Strawberry mousse: Blend cashew nuts, coconut oil, agave syrup, strawberries, lecithin granules and Psyllium seed husks to a creamy and pink mousse and pour into an icing bag. Decorate the cake with small dots of pink mousse. When the cake is chilled and completely set, you can open the spring form. Remove the baking paper and leave the cake on a serving dish – decorate with fresh berries.
And there you have it! A delicious, festive, beautiful cake to indulge in this weekend. For those of you who (like me) aren’t used to cooking in grams and milliliters, here’s a handy converter to change the amounts in the above recipe to something more familiar.
Are you interested in a specific cookbook from CasemateIPM.com? Let us know in the comments and you might see it in the next Food Friday!