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© Copyright 2019 Origin Magazine

Raw Earl Grey Chocolate Cake with Buckwheat Crust

Minako Umehara 

Australia

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Instagram: @365cleaneats

Required: 6.3'' SILICONE ROUND CAKE MOLD

 

INGREDIENTS
 

Base

3.5 oz activated buckwheat groats
1.4 oz raw walnuts
3 tbsp sunflower seeds
2 tbsp melted raw cacao butter or melted coconut oil
1 tbsp raw cacao powder
2 tbsp raw cacao nibs
4 pitted soft medjool dates (2.8 oz)
1⁄8 tsp pink salt

 

Earl Grey Layer

4.2 oz raw cashews (soaked 4-6 hours and rinsed)

1⁄2 cup coconut cream or full-fat coconut milk

4 tbsp melted raw cacao butter

4-5 tbsp raw agave or maple syrup
1 tbsp Earl Grey tea leaves (if you use broken tea leaves, reduce the amount)

1⁄4 tsp vanilla paste
̈Pinch of pink salt or good quality salt

 

Chocolate Layer

4.2 oz raw cashews (soaked 4-6 hours and rinsed)

1⁄2 cup coconut cream or full-fat coconut milk

4 tbsp melted raw cacao butter
5-6 tbsp maple syrup
4 tbsp raw cacao powder
1⁄4 tsp vanilla paste

2 pinches of pink salt or good quality salt
 

METHOD

  • Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base and sides of the silicone mold.

  • In a high-speed blender, place every ingredient for the Earl Grey layer and blend well until smooth. Add more sweetener if you need. Layer the filling above the crust. Cool it in the freezer until set.

  • Repeat the same process for the chocolate layer. Freeze the cake overnight.

  • Take out from the mold and garnish with fruits.
     

    Notes:

    *You can substitute maple syrup & coconut cream with raw agave & raw nut milk for a raw version.

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