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Monday, August 27, 2012
raw chocolate cake layered with gojiberry and beetroot vanilla cream
Chocolate cake layered with Giji berry and beetroot vanilla creamRecipe by Yoko Inoue, photography by Adrian Lander and styling by Adair
Ingredients Serves 6 (3 cakes)
Cake base1 cup activated walnuts 1 cup activated almonds 1 cup sprouted oat flour 1-2 tbs water 4 tbs raw cocoa powder 1 tbs raw carob powder 6 majool dates 2 tbs coconut oil, melted
Method In a food processor pulse all the ingredients till a dough forms. Press into a round shape using a ring mould, pack the mixture so it is smooth the top. Remove the ring carefully and repeat until you have 9 bases
Goji berry and beetroot vanilla cream1 cup cashew, soaked for a few hours to overnight 1 cup almond milk 1 tbs lemon juice 1/2 cup goji berry 1/8 cup chopped beetroot
Method Blend all the ingredients above till smooth.
Ganache100ml coconut oil, melted 3 tsp raw honey 3tbs raw cocoa powder
Method Blend till smooth
8 strawberries for decoration
To assemblePlace one of the base on a plate and cover the top with the cream Carefully place another base and repeat with the cream and top with a base Place halved strawberries on top and drizzle the ganache over the top of the cake Chill till the chocolate hardens.