Buddha loves cake
I am super proud of this cake, mainly because I have finally cracked the code of nut-free raw cakes. I love a good dense raw cake based on nuts as much as the next person, but it is nice to have a change.
This particular cake is dark chocolate, with a crunchy white chocolate and purple corn icing.
For the cake:
3 cups coconut pulp*
1 cup dates, se-seeded
1/2 vanilla bean
1/2 cup cacao powder (or combination cacao and carob)
1/2 cup cacao butter
optional:
2 tsp. rosehip powder
1 tsp. crystal manna blue green algae
1 tsp. he shou wou
Before beginning, you have to melt the cacao butter. You will need to melt 3/4 cup so that you have some left over for the topping. You can put it in a bowl in the dehydrator if you have one, or gently melt it in a bain marie or double broiler. Or you can simply put it in a bowl, and then put that bowl into a bigger bowl of hot water.
First, grind the vanilla bean in a coffee grinder or a high speed blender if you have one. Next, put the vanilla powder along with the dates in a food processor and process until the dates start to form a paste. Add the coconut pulp and process some more until the coconut starts to break down and then add the cacao powder and melted cacao butter. Process a little more, and then you can add whatever superfoods you would like to add.
* The coconut pulp is what is left over from making coconut milk from a mature brown coconut. One coconut should yield about 3 cups moist pulp.
Pour the mixture into a silicone cake pan, or a wax paper lined metal cake pan. Now you make the topping.
1/4 cup cacao butter, melted
1 tbsp. agave or honey (or you can substitute about 5 drops stevia liquid)
2 tsp. purple corn extract
3 drops orange or mandarin oil
Whisk all ingredients together in a bowl with a fork or whisk until totally incorporated and then pour on top of cake. Put cake in fridge or freezer to set. If it is in a silicone mold, it will need about half an hour. If not, an hour.
Enjoy!