I have made several raw chocolate cakes throughout the years and I’ve loved them all. This one, however, is the one that my whole family agrees is the best of them all. I think it has to do with the combination of the somewhat bitter crust and the sweet and soft chocolate filling. It’s really intense! Really!
But… there is a but. This cake may be all natural and both gluten free, dairy free and refined sugar free but it does contain a lot of dates. And dates are sugar. Even though it also has fair amounts of coconut oil to stop the blood sugar to rise too rapidly, it’s still a good idea – especially if you’re a low carber or sugar sensitive – to keep that in mind. Some people experience that this cake is so rich and filling that they feel completely satisfied after one small piece whereas others get triggered by the sweet dates and feel like eating the whole cake in one sitting. Find out your own type and eat the cake accordingly.
If you want a low carb chocolate cake, I have a flour less chocolate cake I’ll share with you soon.
SERVES 12-16 PERSONS
- 100g pecan nuts
- 100g almonds
- 1 dl raw cacao powder
- 3 tablespoons of coconut oil (I used odourless coconut oil)
- 1 pinch of vanilla powder
- 1 pinch of salt
- 450g soft dates, pitted
- 2½ dl coconut oil (I used odourless)
- 2-3 dl raw cacao powder
- 1 tsp of vanilla powder
- 1 pinch of salt
- cacao nibs for decoration
DIRECTIONS – CRUST
2. Place the batter in a greased spring form and flatten it out using your hands or a spatula. Put the crust in the freezer for about 20 minutes or in the fridge for a couple of hours to allow the crust to harden. This makes it easier to spread on the chocolate filling.
DIRECTIONS – CHOCOLATE FILLING
1. Place all ingredients in your food processor and pulse until you have a nice and even batter. Then pulse some more. The more even the batter, the better. Add some extra water or coconut oil if needed.
2. Spread out the filling on the crust with your hands or using a spatula. Place the cake in the fridge and allow it to set for 4-5 hours or even better over night. The next day you’ll find that it has become completely firm and almost butter-like.
3. Sprinkle some cacao nibs on top before serving. Slice the cake in thin slices and let people have second servings if one piece wasn’t enough.