E-Newsletter  |

 Follow us:

The Instagram logo

Dark and White Chocolate Cake Recipe

Ingredients

To make date paste

  • 100g pitted dates
  • 250ml water

For the base

  • 150g brazil nuts
  • 50g date paste (see above)
  • pinch nutmeg

Coconut milk

  • 150g / 6oz desiccated coconut
  • 1 litre / 1¾ pints warm filtered water

Dark Choc filling

  • 100ml cacao butter, melted
  • 25g carragheen (Irish moss), washed in a little water until soft
  • 150ml coconut milk
  • 250ml coconut milk
  • 6dsp date paste
  • 6dsp raw cane sugar/agave or to taste
  • 6dsp cacao/cocoa powder
  • 2dsp vanilla
  • pinch of Himalayan salt
  • 2 dsp lecithin

White Choc filling

  • 25g carragheen (Irish moss), washed in a little water until soft
  • 150ml coconut milk
  • 200ml coconut milk
  • 6dsp raw cane sugar/agave or to taste
  • 2dsp vanilla
  • 1tsp lemon juice
  • 2dsp lecithin
  • 100ml cacao butter, melted

Method

1. Soak the dates in water overnight. Blend until smooth. Leave aside.

2. In a food processor using the ‘S’ blade grind the Brazil nuts until they resemble breadcrumbs.

3. Add some of the date paste and nutmeg.

4. Press down into a large cake tin or some smaller ones.

5. To make the coconut milk put the coconut into a blender with half the filtered water and blend until it becomes a smooth cream. Add the rest of the filtered water. When the coconut is blended, strain through a muslin bag. Leave aside.

6. To make the Dark Choc filling melt the cacao butter in a bowl over a bowl of very hot water. Leave aside.

7. Wash the moss then blend with 150 ml coconut milk until it is completely blended.

8. Then add 250ml coconut milk, date paste, raw cane sugar, cacao powder, vanilla, salt, lecithin and the melted cacao butter. Blend and pour or spread onto base. 

9. Leave in a freezer or fridge until set.

10. To make White Choc filling blend the moss with 150ml coconut milk until it is completely blended. Add 200ml coconut milk, raw cane sugar, lemon juice, salt, lecithin and melted cacao butter.

11. Blend. Pour or spread over the cake and leave in a fridge to set.

12. When set, decorate and serve.

Recipe courtesy of Veronica O’Reilly, Healthy Habits Cafe, Wicklow Town www.healthyhabs.com

                                         

Read more recipes from Rude Health Magazine...

Read the Food articles archive...