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

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Author: Zita Nagy, adapted from Laura Coxeter
Total Time: 80 minutes
Yield: 4 servings 1x

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Description

This raw chocolate ganache cake is a decadent yet healthy treat, featuring a base of dates and almonds topped with a rich avocado cocoa ganache.

Ingredients

Units Scale

3.52 oz (100 g) almonds
2.47 oz (70 g) dates, pitted
1/2 teaspoon Himalayan salt
1 and 1/2 medium-sized ripe avocados
2.47 oz (70 g) raw cocoa powder
1.76 oz (50 g) coconut oil
2.12 oz (60 g) coconut flower sugar
1 vanilla bean, seeds scraped
1/4 teaspoon Himalayan salt

Instructions

If you have time, soak the almonds for at least 6 hours, then drain and dehydrate them. This releases the enzyme inhibitors and makes them easier to digest.
In a food processor, blend the almonds until they are finely ground.
Add the dates and 1/2 teaspoon of Himalayan salt to the processor and blend until the mixture sticks together.
Press the almond-date mixture into the base of a springform pan to form an even crust.
For the ganache, blend the avocados, cocoa powder, coconut oil, coconut flower sugar, vanilla bean seeds, and 1/4 teaspoon of Himalayan salt in a food processor until smooth and creamy.
Spread the ganache evenly over the base.
Refrigerate the cake for at least 1 hour to set before serving.

Notes

Soaking almonds makes them easier to digest and enhances their flavor. The cake can be stored in the refrigerator for up to 3 days. For a sweeter ganache, adjust the amount of coconut flower sugar to taste.

Prep Time: 80 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: Vegan