DISH BY DISH WITH TAGHITI: RAW VEGAN CAKE
Raw Vegan Cake by Taghiti Gericke
Scroll to bottom for ingredients
Directions to follow
Pulse dates until they turn into chunks then pulse walnuts. Mixture should be fully mixed but with a bit of texture. Pat down and compress even in cake tin.
In processor add the soaked and drained cashews and mix them alone until smooth. Take the coconut cream can and with a spoon scoop out only the solid part, leaving the most of the water behind.
Should be around 3/4 of the can added to the cashews. Mix for long until creamy and add vanilla powder and coconut oil, then blend. Blend as long as possible, the more blended the better.
Add to cake tin and make smooth, then place in fridge.
In the processor add the roast hazelnut and blend until as smooth as possible. Add only the solids from the second can of coconut cream once again and add the soaked dates and coconut oil. Blend until fully smooth and well mixed.
Add the raw cacao powder and blend smooth, again, the longer you blend this the better. Add to cake tin, and make it even and smooth try to do so without moving the bottom layer too much.
Place in fridge.
Melt and mix the raw cacao paste and cacao butter. In a blender add the dates and take the water left in the 1 coconut can blend until smooth, then add the cocoa butter and paste and blend again until smooth. Texture should a little more runny than the past two layers and very smooth, if not add a few more tablespoons or the left over water from the other can. Pour evenly in tin. Sprinkle dedicated coconut and cacao nibs over.
Place in fridge overnight or at least 5 hours until set and firm to cut.
Ingredients:
Base : 1 cup dates
1 cup Walnuts
Layer 1 : 1 and a 1/2 cups soaked cashews
1 can coconut cream
1 Tbs vanilla powder
2 Tbs coconut oil
Layer 2 : 1 cup toasted hazelnuts with skin off
1 can coconut cream
1 cup soaked dates
4 Tbs raw cacao powder
2 Tbs coconut oil
Layer 3: raw cocoa paste
raw cocoa butter
1/4 cup dates
leftover water in one can coconut cream
Toppings: dedicated coconut
raw cacao nibs
Food processor required or very high power blender
Soak 1 and 1/2 cups cashews overnight
Soak 1 cup dates (compress them in a cup and use as little water as possible) also overnight
Scroll to bottom for ingredients
Directions to follow
Pulse dates until they turn into chunks then pulse walnuts. Mixture should be fully mixed but with a bit of texture. Pat down and compress even in cake tin.
In processor add the soaked and drained cashews and mix them alone until smooth. Take the coconut cream can and with a spoon scoop out only the solid part, leaving the most of the water behind.
Should be around 3/4 of the can added to the cashews. Mix for long until creamy and add vanilla powder and coconut oil, then blend. Blend as long as possible, the more blended the better.
Add to cake tin and make smooth, then place in fridge.
In the processor add the roast hazelnut and blend until as smooth as possible. Add only the solids from the second can of coconut cream once again and add the soaked dates and coconut oil. Blend until fully smooth and well mixed.
Add the raw cacao powder and blend smooth, again, the longer you blend this the better. Add to cake tin, and make it even and smooth try to do so without moving the bottom layer too much.
Place in fridge.
Melt and mix the raw cacao paste and cacao butter. In a blender add the dates and take the water left in the 1 coconut can blend until smooth, then add the cocoa butter and paste and blend again until smooth. Texture should a little more runny than the past two layers and very smooth, if not add a few more tablespoons or the left over water from the other can. Pour evenly in tin. Sprinkle dedicated coconut and cacao nibs over.
Place in fridge overnight or at least 5 hours until set and firm to cut.
Ingredients:
Base : 1 cup dates
1 cup Walnuts
Layer 1 : 1 and a 1/2 cups soaked cashews
1 can coconut cream
1 Tbs vanilla powder
2 Tbs coconut oil
Layer 2 : 1 cup toasted hazelnuts with skin off
1 can coconut cream
1 cup soaked dates
4 Tbs raw cacao powder
2 Tbs coconut oil
Layer 3: raw cocoa paste
raw cocoa butter
1/4 cup dates
leftover water in one can coconut cream
Toppings: dedicated coconut
raw cacao nibs
Food processor required or very high power blender
Soak 1 and 1/2 cups cashews overnight
Soak 1 cup dates (compress them in a cup and use as little water as possible) also overnight
