I consider myself a food experimenter. I like to try different diets in the spirit of curiosity. When I tried eating raw for a month, my vegan friend Leslie pointed me to the website This Rawsome Vegan Life. I've been a raw dessert addict since then. Not a bad addiction to require, as raw cakes and cookies are often glorified energy bars.
After making various raw desserts, I was able to start experimenting. And of all things sweet and holy, this raw dessert takes the cake. That's a totally unbiased fact. Yep. If you like decadent chocolate dessert that's healthy enough to eat for breakfast, then this recipe is for you. It's rich and creamy, with a tart undertone.
What You'll Need
2 C Raw nuts (I used one cup of pecans, one cup of walnuts, but almonds or hazelnuts would work well, too.)
2 C Dates
2 T Maple syrup
1/4 C Cocoa powder
1/2 t Salt
2 C Soaked cashews (Soak for at least a few hours--overnight works best, if you can remember. If you have a Vitamix or other high-speed blender, there is no need to soak the cashews. Make sure to use a food processor for the crust, though.)
1/4 C Coconut oil, melted
1/2 C Coconut milk
1/2 C Maple syrup
1/4 C Cocoa powder
2 t Vanilla
1/2 C Berry jelly (I used marionberry jelly, but raspberry or strawberry would taste divine, too.)
1 t Salt
What You'll Do
1. Place crust ingredients in food processor and pulse. Once chunky, blend until you get a smooth ball.
2. Press crust into pie pan.
3. Place filling ingredients into food processor or Vitamix. Blend.
4. Pour filling on top of crust.
5. Freeze until set.
I spread jelly onto top of mine 'cause I'm crazy like that. Make sure to take the cake out of the freezer a half hour before you eat it. Afterwards, I kept it in the fridge and it maintained a nice consistency.
Boom! Dessert for breakfast. Childhood dreams do come true.