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
- 3/4 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