"It's the national chocolate day in Sweden today! That calls for a yummy chocolate recipe! Makes 12 portions of fabulous raw cake (8 inch spring pan. 20 cm) Time: 1,5 h + 4 h freeze time. Prep: Soak about 580 g of cashews for 4 hours. The cashews will expand to about 800 g which you will need in the mousse layers.Crust 100 g almonds 200 g hazelnuts4 tbsp sprouted buckwheat *10-15 dates 20 g raw cacao pinch saltWhite chocolate mousse layer400 g soaked cashews 1 tsp vanilla extract0,5 cup agave 1 cup almond milk 1/2 cup coconut oil 1/4 cup melted raw cacao butterHazelnut mousse layer 400 g soaked cashews 20 g raw cacao 1 cup almond milk0,5 cup agave or coconut nectar 1 tbsp hazelnut extract*the buckwheat doesn't have to be sprouted, but it does get a bit crunchier if it is. But regular buckwheat will work too. Mix all ingredients for the cake crust in a food processor (except the buckwheat), mix until it's firm. Add more dates if necessary. Mix in buckwheat with the pulse function so that they are mixed into the dough without being crushed. Place the crust in a spring form pan. Use the back of a spoon to get nice straight edges and flat surface.Mix all ingredients (except coconut oil) to the white chocolate layer in a food processor or high speed blender. Blend until smooth. Add the coconut oil in liquid form and mix for a few minutes. Pour the chocolate mousse on top of the crust. Leave it in the freezer for at least 1 hour to settle.Repeat the same procedure with the hazelnut mousse layer and carefully pour over the white chocolate mousse layer. Leave the cake in the freezer for at least 3 hours. Take out the cake for a few minutes until the spring form is ready to let go of the edges, use a flat knife to smooth the edges if necessary.If you're making the mousse layers in a food processor, the trick is to have patience... You have to work the layers of the cake in the food processor for a long time, about 5-10 minutes of maximum speed on every single layer. If you have a high speed blender, the result will be even smoother and creamier. :) Garnish your cake with some chopped hazelnut, drizzled chocolate or cacao nibs."
-- @
happyhealthblog
Recipe Intro From happyhealthblog
What an interesting way to use buckwheat sprouts in the chocolate base of these raw dessert bars.
Makes 12 portions of fabulous raw cake (8 inch spring pan. 20 cm)
Time: 1.5 h + 4 h freeze time.
INGREDIENTS
Crust:
100 g almonds
200 g hazelnuts
4 tbsp sprouted buckwheat*
10-15 dates
20 g raw cacao
pinch salt
White Chocolate Mousse Layer:
400 g soaked cashews
1 tsp vanilla extract
0.5 cup agave
1 cup almond milk
1/2 cup coconut oil
1/4 cup melted raw cacao butter
Hazelnut Mousse Layer:
400 g soaked cashews
20 g raw cacao
1 cup almond milk
1/2 cup agave or coconut nectar
1 tbsp hazelnut extract
DIRECTIONS
Prep: Soak about 580g of cashews for 4 hours. The cashews will expand to about 800g which you will need in the mousse layers.
For the cake crust, mix all ingredients (except buckwheat) in a food processor. Mix until it's firm. Add more dates if necessary. Mix in buckwheat with the pulse function so that they are mixed into the dough without being crushed. Place the crust in a spring form pan. Use the back of a spoon to get nice straight edges and flat surface.
For the white chocolate layer, mix all ingredients (except coconut oil) in a food processor or high speed blender. Blend until smooth. Add the coconut oil in liquid form and mix for a few minutes. Pour the chocolate mousse on top of the crust. Leave it in the freezer for at least 1 hour to settle.
For the hazelnut mousse layer, repeat the same procedure and carefully pour over the white chocolate mousse layer. Leave the cake in the freezer for at least 3 hours. Take out the cake for a few minutes until the spring form is ready to let go of the edges. Use a flat knife to smooth the edges if necessary.
Garnish your cake with some chopped hazelnut, drizzled chocolate or cacao nibs.
*Note: Buckwheat doesn't have to be sprouted, but it does get a bit crunchier if it is. But regular buckwheat will work too.
Note: If you're making the mousse layers in a food processor, the trick is to have patience. You have to work the layers of the cake in the food processor for a long time, about 5-10 minutes of maximum speed, on every single layer.If you have a high speed blender, the result will be even smoother and creamier.
