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.
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Raw Chocolate Ganache Cake
- Total Time: 80 minutes
- Yield: 4 servings
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
- 3/4 cup (100 g) almonds
- 1/2 cup (70 g) dates, pitted
- 1/2 tsp Himalayan salt
- 1 and 1/2 medium-sized ripe avocados
- 3/4 cup (70 g) raw cocoa powder
- 3 1/2 tbsp (50 g) coconut oil
- 1/4 cup + 1 tbsp (60 g) coconut flower sugar
- 1 vanilla bean, seeds scraped
- 1/4 tsp 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 tsp 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 tsp 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: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18
- Sodium: 150
- Fat: 25
- Carbohydrates: 30
- Fiber: 8
- Protein: 6
- Cholesterol: 0
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Frequently Asked Questions
Why does the recipe suggest soaking almonds for 6 hours before using them?
If you have time, soak the almonds for at least 6 hours then drain and dehydrate them. Soaking releases enzyme inhibitors, making the almonds easier to digest and enhancing their flavour. If you’re short on time you can skip the soak and blend them dry — the crust will still work.
What is coconut flower sugar and can I substitute another sweetener?
Coconut flower sugar (coconut palm sugar) is an unrefined sweetener with a mild caramel note. I use 1/4 cup + 1 tbsp (60 g) in the ganache. You can adjust the amount to taste for a sweeter ganache; a similar unrefined sugar like rapadura or coconut-flavoured maple syrup would work as a swap by weight.
How long does the cake need to set before it’s ready to serve?
Refrigerate the cake for at least 1 hour to set before serving. It can be stored in the refrigerator for up to 3 days.
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??
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!
I have read that coconut oil can actually help you loose weight.
coconut oil is good for you. 8g isnt much at all unless you are trying to lose weight
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
You should give it a go, Tamara!
what a great great cake!!