Warning no. 1: Unbearably bad pictures due to awful lighting and the lack of camera on hand.
Warning no. 2: Despite the cake being quite filling, it might be very hard to stop eating it.
I warned you! 😉
Okay, I don’t want to make an essay out of a small and easy recipe by telling long and unnesessary stories. I might just say that this cake came out unexpectedly. It was supposed to be cookies, but something in the recipe was way-way wrong, so I had to improvise and got this cake instead. I haven’t noticed when it was gone but I sure do miss it since! Maybe it’s time for round 2?
One more thing to add before I start: It’s been over 10 years since I’ve last had a Rafaello, which I used to love. Thank you, Nut Allergy! But this cake kind of recreated the taste for me. It really reminded me of Rafaello and I almost believed I was eating one. Except that Rafaello doesn’t have chocolate cream on it. I think it is quite possible to recreate the cream in Rafaello though, I just have to do some research.
Okay, time for the recipe.
Coconutty Raw Cake with Chocolate Cream
- 1 cup Pistachio Nuts – you can use almonds or any other favourite nuts.
- 1 cup Dessicated Coconut/Coconut Shavings.
- about 12 Pitted Dates.
- 3-4 tbsp Coconut Milk.
- 1 Ripe Avocado.
- 4 tbsp Unsweetened Cocoa Powder/Raw Cacao.
- 2 tbsp Maple Syrup/Agave Syrup.
- 1 tbsp Coconut Milk.
- Small square or rectangle casserole dish.
- Baking paper.
- Process nuts in a food processor to break them down into crumbles.
- Add dessicated coconut and pulse to mix together.
- Add about 3-4 tbsp coconut milk and dates. Process again to mix together.
- Line the casserole dish with a long sheet of baking paper. You should be able to fold the free ends over the cake after it’s put in the dish.
- Scrape the nutty mass out of the food processor bowl and put it into the dish. Even out with a spatula, then fold the ends of baking paper over the mass and press down well. Put away in a fridge.
- Meanwhile, add cocoa powder, coconut milk, maple syrup and the flesh of avocado to the food processor. Blend until smooth.
- Spread the chocolate cream over the coco-nut base and refrigerate further for a couple of hours.
You can eat it straight away, but it will cut better if refrigerated. It also keeps well in the fridge for several days (4 in my experience – I worked really hard to make it last a while and not finish it in one sitting lol).