I could write a song about this cake, it's so good. (I know the list of ingredients is long and they are costly, but I guarantee that once you have them in your pantry and you can make this cake again and again, you won't be sorry at all.)

BLISSFUL RAW CHOCOLATE CAKE

(adapted slightly from a recipe by Matleena Lahti)


base:
250ml nuts (I've been using almonds and walnuts)
about 20 fresh dates
100ml dried mulberries
1-2tbsp coconut oil
75ml raw cacao powder
0,25tl salt
100ml almonds and/or pecans, roughly chopped
a handful cocoa nibs

filling:
350ml cashews, soaked for at least 2 hours or overnight
200ml coconut cream
150ml coconut sugar
150ml cocoa butter
100ml cocoa mass
50ml raw cacao powder
a good pinch salt

cocoa nibs, almond flakes, bee pollen, fresh berries etc. for garnish


For the base ground the 250ml of nuts in a food processor. Add dates, mulberries, coconut oil, cacao powder, salt and blend well. Taste and add more salt if needed. Roughly cut the almonds/pecans and add them and cocoa nibs to the base mixture and blend by hand or with a spatula. Line a spring form tin (about 23cm) with baking paper and press the mixture evenly in the tin and place in the fridge to cool while you make the filling.

Melt the cocoa butter and cocoa mass in a bowl over boiling water. Drain the soaked cashews. Mix everything for the filling (cashews, coconut cream, coconut sugar, cocoa butter, cocoa mass, cacao powder and salt) in a food processor until completely smooth (the cashews can take a while, depending on your machine, but give it time). Taste and add a little salt or coconut sugar if needed. Pour the filling over the base, and refridgerate till the cake is firm (this will propably take some hours, or you could also go for about an hour in the freezer; I refridgerate mine overnight - that also balances the flavours.) Garnish the cake with cocoa nibs, almond flakes, bee pollen, fresh berries, you name it!

 

COCOA BUCKWHEAT GRANOLA

(adapted from My New Roots)

300g rolled oats
200g buckwheat
75g coconut flakes
100g hazelnuts (or any nuts really; hazelnuts are the crunchiest though)
30g chia seeds
0,5tsp salt
35g coconut sugar
100ml maple syrup
100ml coconut oil
1tsp vanilla powder
150ml raw cocoa powder


Chop the hazelnuts roughly. Mix oats, buckwheat, coconut flakes, hazelnuts, chia seeds, salt and coconut sugar in a bowl. Melt coconut oil in a saucepan and add maple syrup, vanilla powder and raw cocoa powder and mix well. Pour the cocoa mixture in with the dry indredients and mix thoroughly. Line an oven tray with baking paper and bake the granola in 150 celsius for 15 minutes. Keep baking, mixing every few minutes, for 10 minutes more (or more, depending how dark you want to roast it. Taste a hazelnut to test if it's done to your taste). Let cool down completely before storing. Serve with milk and e.g. fresh strawberries, nectarines or banana.


This granola is seriously addictive. Just saying.