This cake is delicious and almost healthy enough to eat for breakfast! Well, not quite — but vegan, almost completely raw and gluten free!
What we love: it is fast and easy and freezes really well! As with most of my mom’s recipes, it is also gluten free!
What we love less: It is made with soy which is not the best health choice. My mom has in fact just reinvented this recipe using homemade cashew ‘tofu’. That recipe will be complete and featured in her new cookbook coming out in the fall!
Chocolate Ganauche Cake
Crust: In a bowl combine, mix well and press into a 9 inch spring form pan. Place in the freezer to set while you make the filling.
½ cup cocoa powder
½ cup ground almonds
¼ cup palm sugar; or coconut sugar; or fine sucanat sugar
¼ tsp. salt
Scant ¼ cup melted coconut oil
Generous 1/3 cup of lightly toasted shredded unsweetened coconut
Generous 1/3 cup of lightly toasted and slightly chopped sliced almonds
In a food processor blend:
1 tsp. vanilla flavouring
½ tsp. salt
1 ½ packages of Mori-Nu X-firm Silken Tofu (must be this brand)
¼ cup smooth natural peanut butter (opt.)
Melt on top of the stove constantly stirring:
4 cups semi sweet chocolate chips
½ cup decaf coffee or water
1/3 cup maple syrup or agave syrup
Once blended, add the chocolate mixture into the food processor until well blended and smooth, scraping down the sides as needed. Pour into the pre-prepared crust. Set in the fridge (covered) overnight or for at least 6 hours. Serve with thickened berries and whipped coconut cream! This cake will last 5-7 days in the fridge and can be frozen at any point.
thefreshsveltekitchen 