Now lets get to the fun bit. This is one of the first raw cakes I tried. It turned out to be a major success, and a delicious one! This recipe is gluten free, sugar free and vegan.
CHOCOLATE & ALMOND TARTELETTE
- 2 cups walnuts and cashews mixed (or any other nuts) soaked in water overnight
- 30g cocoa powder
- 3 Tbsp of water
- 4 Tbsp of shredded coconut
- 1 cup of pitted dates soaked in water
- 3 bananas
- 2 packets of organic stevia
- few drops of organic vanilla or hazelnut essence
- 3 Tbsp almond meal
- 1 Tbsp cocoa
- 2 Tbsp organic agave syrup
- 4 Tbsp peanut butter
For the base put the nuts into a food processor until the mixture is smooth. Add in the cocoa, dates, water and coconut and mix well in the food processor. For the mini cakes roll out the base between 2 sheets of baking paper to prevent sticking of the dough. Put into the freezer for 30 minutes. Take out the rolled out dough and remove the baking paper sheets and cut out circles with a cookie cutter or cup. For the base put all ingredients into the food processor and mix well. Carefully fill the mixture into a piping bag and pipe a good amount of banana cream on the small round base. For a double decker effect put another circle on top and pip a design to finish. Alternatively if you don’t want to go for all the piping, press the base firmly into a 20cm springform and let cool in the freezer. Spread the topping on the base and cool for 20 minutes. Voila!