Raw Cashew Superfood Chocolate Cake with Pink Cream Frosting

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I was going to make oatmeal this morning but I got so hungry for chocolate that I couldn’t help it! Damn, why does chocolate have to be so addicting? I was even imagining the delicious cacao powder taste in my dreams, and that just made me want to eat it like crazy!

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I’m really loving experimenting with different frosting and it really helps having a health food store nearby so I can buy full fat coconut. Though for some reason, the can I got this time seem to be more runny than last time, as last time it was almost completely solid from being in the fridge.

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I think your frosting will depend on how runny the coconut cream is. I personally don’t mind if it’s runny or hard, as it tastes just as good.

I’m so excited that even though beet juice sometimes can taste funny on its own, you can really barely taste it here. And do not add too much, only a little is needed to make it pink!

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If you have some other pretty pink things on top, you may want to add it. I didn’t really have any. This is kind of a very sweet “love” cake, so if you have a love heart cake pan, you can even try putting it that. The pan should be pretty small, otherwise the cake may be too small to fit it.

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A few of the ingredients here like the acai and blueberry powder are bought from the health food place and I Just really wanted to add it here. You don’t have to add that, or you can even add other superfood powder, but I really do think it adds extra health benefits and boosts flavour.

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Raw Cashew Superfood Chocolate Cake with Pink Cream Frosting

Cashew Cake
1/2 cup oat flour
1/2 cup whole cashews
1 tablespoon goji berry powder
1 tablespoon dark cocoa powder
1 tablespoon cacao powder
1 tablespoon golden flaxseed meal
1 tablespoon acai and blueberry powder (or other berry powder)
1 tablespoon finely shredded coconut
1 tablespoon virgin coconut oil
1 tablespoon coconut cream *from refrigerated can of full fat coconut milk
5 pitted dates
1 teaspoon pure vanilla extract
1 teaspoon cacao nibs
1/4 teaspoon ground vanilla (optional)
2 teaspoons pure maple syrup
1 teaspoon mini vegan chocolate chips (eg Enjoy Life)

Pink Cream Frosting
3 tablespoons coconut cream *from refrigerated can of full fat coconut milk
1 teaspoon pure maple syrup
1/8 teaspoon red beet juice

You will need to refrigerate a can of full fat coconut milk for a night or two, then remove the clear liquid. To get the cream, simply spoon out the remaining thick white coconut milk cream.

Add all the ingredients for the cashew cake except the pure maple syrup and chocolate chips in the blender. Blend on high speed until the mixture becomes very fine and crumbly or somewhat sticky.

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Spoon it all out into a large bowl and add the maple syrup and chocolate chips. Give it a few good stirs until everything is mixed very evenly.

Add the chocolate mixture onto a mini springform pan and use a spoon to press it down until it’s even and flat. Put it in the freezer while you make the frosting.

Frosting: Combine the coconut cream with the maple syrup and red beet juice in a small bowl and mix until it becomes a pink creamy mixture.

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Pour it on top of the chocolate cake and let it drizzle around until it’s all even, then put it in the freezer to set for about 30 minutes or so.

Carefully slice along the edges to separate the cake form the pan and pop it out. Be careful though, it’s very fragile and can break easily.

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Raw Cashew Superfood Chocolate Cake with Pink Cream Frosting
Serves: 2
 

Ingredients
Cashew Cake
  • ½ cup oat flour
  • ½ cup whole cashews
  • 1 tablespoon goji berry powder
  • 1 tablespoon dark cocoa powder
  • 1 tablespoon cacao powder
  • 1 tablespoon golden flaxseed meal
  • 1 tablespoon acai and blueberry powder (or other berry powder)
  • 1 tablespoon finely shredded coconut
  • 1 tablespoon virgin coconut oil
  • 1 tablespoon coconut cream *from refrigerated can of full fat coconut milk
  • 5 pitted dates
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cacao nibs
  • ¼ teaspoon ground vanilla (optional)
  • 2 teaspoons pure maple syrup
  • 1 teaspoon mini vegan chocolate chips (eg Enjoy Life)
Pink Cream Frosting
  • 3 tablespoons coconut cream *from refrigerated can of full fat coconut milk
  • 1 teaspoon pure maple syrup
  • ⅛ teaspoon red beet juice

Instructions
  1. You will need to refrigerate a can of full fat coconut milk for a night or two, then remove the clear liquid. To get the cream, simply spoon out the remaining thick white coconut milk cream.
  2. Add all the ingredients for the cashew cake except the pure maple syrup and chocolate chips in the blender. Blend on high speed until the mixture becomes very fine and crumbly or somewhat sticky.
  3. Spoon it all out into a large bowl and add the maple syrup and chocolate chips. Give it a few good stirs until everything is mixed very evenly.
  4. Add the chocolate mixture onto a mini springform pan and use a spoon to press it down until it’s even and flat. Put it in the freezer while you make the frosting.
  5. Frosting: Combine the coconut cream with the maple syrup and red beet juice in a small bowl and mix until it becomes a pink creamy mixture.
  6. Pour it on top of the chocolate cake and let it drizzle around until it’s all even, then put it in the freezer to set for about 30 minutes or so.
  7. Carefully slice along the edges to separate the cake form the pan and pop it out. Be careful though, it’s very fragile and can break easily.


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