"Milk" Chocolate Mousse for the Cake-Part B (Vegan, Raw)

This part of the cake was the best and the most expensive because of the coconut meat. However, I would happily just make this part again for a special treat. It also freezes well.

2 c cashew soaked 4 or more hours

1 c young coconut meat (I bought 3 coconuts to get a little over a cup)

1/4 c cocoa powder

2 1/2 t vanilla extract (I used raw powder)

1 pinch of salt

1 c agave (I normally sub yaccon or honey in other recipes, but for this one I wasn't brave enough)

1 3/4 filtered water

1 1/2 c coconut oil warmed to liquefy.

In high speed blender, blend everything but coconut oil until smooth.  While blender is running slowly pour coconut oil and the blend until incorporated.  Transfer mousse to a covered bowl and refrigerate for a few hours or overnight.





Oasis Living Cuisine, "Purely Delicious - Raw Food" Winter 2010 pg 33
Purelydelicious.net

Chocolate Sauce for raw cake or whatever –Part C (Raw food, vegan)

Of the three parts to the cake, I liked this part the least. Perhaps it is because I made so much raw chocolate bars that I got tired of the taste of chocolate. That being said, it is the easiest part of the cake to make. Next time, I would try a vegan whipped cream or a raw raspberry sauce instead on the raw cake, but I could see making this to top fruit.

1 c cocoa powder (I used cacao blended in blender.)

1/4 c coconut butter

1 T coconut oil

1 pinch sea salt

Create a double boiler with the bottom water temp being close to 140 and heat and stir ingredients for 15 mines. Sauce keeps for a week. Pour on top of the cake.

The sauce needs to get to 100 degrees to temper, which is important if you’re using this mixture to in chocolate molds.


Oasis Living Cuisine, "Purely Delicious - Raw Food" Winter 2010 pg 33
Purelydelicious.net

Raw Chocolate Cake - Part A (Raw food, Vegan)

This year, I wanted a raw birthday cake and while it was a little pricey, it was well worth the cost and the time.  Below is the recipe with my notes.  I may make the "cake" part again for raw food bars.

Oasis Living Cuisine, "Purely Delicious - Raw Food" Winter 2010 pg 33
Purelydelicious.net

2c walnuts pieces soaked 2 hours or more
11/2 cups maple syrup
1 c filtered water. (I forgot this step)
1 t vanilla extract (I used raw powder)
2 cups sifted cocoa powder, raw (I used unsifted cacao power)
2 cups almond flour
1 t sea salt

Modified instructions:
Mix walnuts, maple syrup, vanilla and water in high speed blender.
Combine in a bowl the everything else. Then mix everything together using your hands and try to get ride of the lumps.   It says to line a sheet pan with parchment and then add mixture (then smooth it out) before putting it in the dehydrator for 24 hours.  My sheet pans are too big so I used 2 screens with the no sticky sheets instead. After 20 mins, re-smoothed the batter and shored up the edges.

Since I spread it out over two sheets and forgot the water, it took only 12 hours to dry.