Yield one 9-inch cake
1 ¾ raw almonds
½ cup raw cacao nibs (find them at Whole Foods or your local co-op, a natural chocolate!)
1/8 teaspoon Himalayan crystal salt (organic sea salt will also work)
¾ teaspoon cherry extract
1 tablespoon raw cocoa powder
¾ cup organic raisins
3 cups cashews, soaked 1-2 hours, drained
1/3 cup raw agave
6 dates, pitted
½ cup fresh lemon juice
¼ cup water
2 teaspoons cherry extract
1 cup coconut oil
¾ cup raw chocolate powder
1 bag frozen organic berries (cherries would be optimal but any will do!)
¼ cup raw agave
dash fresh lemon juice
pinch cinnamon
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Hi. Thank you for all the great recipes. I would love to try this dessert, but my daughter has an allergy to cashews. She can have almonds though. Do you have any suggestions for a substitution for the cashews that might work? Thanks.
Hi Heidi! If you are vegan, I’d go ahead and try raw macadamia nuts. Soak for about 4 hours. This is the nut with the fat ratio closest to cashews, which is what gives it the creamy texture when pureed. If you’re not vegan, you can experiment with certified organic tofu, however make sure it is from a clean source as soy can be a toxic to the body.
Hi! Can i make this recipe ahead? If so – how long ahead and where do i store. Fridge or freezer?
Hi, yes you can. It’ll last in the freezer, well wrapped, for 6+ months. Thaw 2 hours before serving.
THANKS!!!