Raw Chocolate Ganache Cake

Zita Nagy claims this is the best raw chocolate ganache cake in the world. Why not put it to the test?
By Zita Nagy

The base of this delicious cake contains dates, almonds and Himalayan salt. The foundation of the ganache is avocado, cocoa, coconut oil, coconut flower sugar, vanilla bean and Himalayan salt, which makes for a healthy but still decadent chocolate cake.

Raw Chocolate Ganache Cake
 
Prep Time
Total Time
 
Raw, vegan and full of chocolate? How can this happen? Does this mean this is a healthy, sweet, very chocolate-y experience? Yes!
Author:
Recipe Type: Dessert
Serves: 4
Ingredients
  • For the base
  • 3,52 oz (100 g) almonds
  • 2,47 oz (70 g) dates, pitted
  • ½ teaspoon Himalayan salt
  • For the filling
  • 1 and ½ medium sized ripe avocados
  • 2,47 oz (70 g) raw cocoa powder
  • 1,76 oz (50 g) coconut oil
  • 3,52 oz (100 g) coconut flower sugar (you can substitute with raw cane sugar)
  • 1 vanilla bean, split and seeded
  • pinch of Himalayan salt
Instructions
  1. If you have time soak the almonds for at least 6 hours then drain and dehydrate them (The soaking releases the enzyme inhibitors and makes them easier to digest.). In a food processor blend the almonds. Add dates and salt and blend until you get a 'dough' or until the mixture forms a ball (if it's too dry, add 1-2 teaspoons coconut oil to the dough).
  2. Line the spring form pan with cling film and press the dough into the bottom of the pan. Place it in the freezer to harden until you make the ganache.
  3. Place all the filling ingredients in a food processor then blend everything until smooth. Pour the ganache over the base. Set in the freezer for 1 hour (it should be firm enough to slice up). If you're impatient you can take out after 45 minutes freezing. :)

Zita Nagy

Zita's love for cookbooks and delicious food started at the age of 9. Whenever she went home from school her little brother and she would wait for mom to make dinner for them. Until the dinner was ready, she was turning the pages back and forth and was staring at photographs of amazingly looking dishes in mom's cookbooks to kill her appetite somehow. She couldn't have known then, that she would be collecting cookbooks after reaching adulthood and would still be, just like in her childhood, staring at awesome photos of delicious dishes. The only difference is that she does the cooking now. She loves traveling, going to the organic market and browsing foodblogs. Her vegetarian food and travelblog is Zizi's Adventures.

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9 Comments
  1. this tasted fantastic!! Its a pity coconut oil is high in saturated fat however 8g approx in 1/8 of a slice i wonder is there an alternative you could use

  2. Hello! I’ve been reading your site for a while now and finally got the
    courage to go ahead and give you a shout out
    from Houston Texas! Just wanted to say keep up the good work!

  3. Hi there, sounds so yummy and easy! Can I store it in the fridge or will I need to freeze it till I eat the rest??

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