This cake is so delicious and is being posted upon request! It is, of course, raw and vegan and gluten free. It is so fast to make! Just think, you crave chocolate and 40 minutes later you eat this cake! It can also be made the day before and event and stored in the fridge .. it might even be better that way .. I wouldn’t know as it never lasts that long in this house!
Yesterday I left my piece on the table for just a moment while running to the phone, this is what I came back to!
This cake is modified from a recipe by Russell James. It is rich and decadent with a hint of orange. Serve chilled with coconut whip and maybe a piece of orange just for garnish. Mhmm!
Chocolate Orange Tavoletta
Crust: all in the food processor
3/4 cup Carob (if you are a carob skeptic, don’t worry — you won’t even know it’s there!)
1/2 cup Dates
1 cup Almonds
4 tablespoons Coconut Oil (melted)
2 teaspoons Cinnamon
2 teaspoons Vanilla
1/4 teaspoon Salt
Only run the food processor until everything is mixed and chopped. There should still be pieces of almond. Set aside 2 to 3 tablespoons of the mix (for the top). Press into a 9″ Spring form pan. And really press it! How firmly you press it will determine how well the bottom stays together when you cut the cake into slices. Put it in the freezer to chill while you make the filling
Filling: in the blender
1 cup Orange Juice
2 cups Cashews
2 tablespoons Vanilla
1 package of Stevia
3/4 cup Agave
1 tablespoon Orange Zest ( you really don’t want too much or it overpowers)
Mix all of this — then add:
2 cups Raw Cacao OR 1 1/2 of regular (not raw) Cacao
1 1/2 cup grated Cacao Butter
-You want to make sure you don’t press this down. There should be “space” between the grated pieces.
Pour the blender mix into your 9″ spring form pan. Sprinkle the remaining crust crumbles on top and refrigerate until it is firm. Best if you can leave it for an hour to two hours .. we often cut it before. It is simply not as firm — but still delicious!