Cacao vanilla maple cream cake

Super easy raw vegan dessert that TASTES DIVINE!

Base: Blend 1 cup dates with 1 cup activated cashews add 1/2 cup cacao and enough carob powder to make a firm dough. Press into a cake tin.

White chocolate vanilla cream layer: Blend flesh of 1 young coconut, 1 tbsp. real vanilla and 1 tbsp. of maple syrup with 1/2 cup coconut cream. Melt 1 tbsp. of cacao butter and add to mixture. Pour onto base and put in freezer.

Top cacao layer: Mix r 1/2 cup cacao powder with 1 tbsp of melted cacao butter, 1tbsp coco cream and 2 tbsp of maple. Pour on the top layer, sprinkle with cacao nibs and put in the freezer for one hour only or you can pull cake out of the freezer an hour prior to serving and serve semi-frozen at a later time. Cacao bliss!

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