coconut, chocolate cake with raffaelo bliss balls

Back to chocolate like always. I just have to, cause chocolate will always be my favourite.
The last days the idea of a coconut, chocolate cake insipred by raffaelos came into my mind, and since it was time
for my "raw vegan cake a month" I came up with this recipe!Of course you also just can make the bliss balls or the cake, feel free to transform the recipe!




raffaelo bliss balls
  • 1 dl cashews
  • 1 dl almonds
  • 1 dl coconut flakes
  • 1 tablespoons meltet coconut oil
  • 1 dl dates



Blend the ingredients and form little balls out of it. Coat it with

white chocolate
  • 1 tablespoon cacao butter
  • 2 tablespoons coconut oil
  • 2 tablespoons agave sirup
  • coconut flakes
Melt the cacao butter and the coconut oil. Stear in the agave sirup. Let it cool down a bit in the fridge, wait until it is thick enough to coat the balls, cover them with coconut flakes and let tthem cool down in the fridge.





crust
  • 1 cup almonds
  • 1/2 cup dates
  • 1 tablespoon cacao
Blend the ingredients and press into the bottom of a springform. Let it chill in the fridge while you prepare the cream.

cream
  • 2,5 cups presoked cashews
  • 1 cup presoked dates
  • 2 taplespoons coconut oil
  • 1 can coconut milk
  • a pinch of vanilla pouder
Blend all the ingredients, add as much coconut milk until the texture is somewhere in between curt and yoghurt. Split the cream in half.

coconut cream
  •  one half of the cream
  • 1/2 cup of coconut flakes
  • 1 dl coconut milk
Blend the ingredients, if it's too thick add a bit more coconut milk. Pour the coconut cream on the crust. Set in the freezer while preparing the chocolate layer.

chocolate cream
  •  one half of the cream
  • 3 taplespoons cacao 
  • 1 banana
  • 1 dl coconut milk

 


Blend the ingredients and pour over coconut layer. Set in the freezer for at least 2 hours. Then coat it with raw chocolate.

raw chocolate
  • 4 tablespoons coconut oil
  • 4 tablespoons cacao
  • 2 agave sirup 
Spread the raw chocolate on the frozen cake. Decorate with coconut chips, the raffaelo bliss balls and puffed quinoa. Keep for at least an hour outside the fridge until you serve it! Enjoy!






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