I was so happy with how this recipe turned out. I have made a few raw cakes now, and am loving using raw ingredients to create wholesome and decadent desserts.
There was a tin of pitted cherries on sale at the shops last week, and I immediately felt like black forest cake. Then an idea struck me- why not make it raw?! So, I bought the tin for experimental purposes, and I’m sure glad I did. I’d love to find an organic brand that does tinned cherries, so that I can have them all year round, although there really isn’t any argument that fresh is best. If anyone has a suggestion for sourcing organic cherries, please let me know!
The layers on this cake can all be made from the same base (cashews and coconut oil) and then the different ingredients added to create each layer. It is a bit time consuming, but the longest part is waiting for each layer to freeze. I soak the cashews over night, and then make a batch of the creamed cashews the next morning. After making and setting the base, I split the batch of cashews in half and have them ready to go in the fridge. Then you simply pour, freeze, wait, pour, freeze, wait, pour, freeze, decorate! Anyway, enough talking about it… here’s the recipe!
1 cup raw almond meal (pecan or walnuts will also work)
2 tablespoons melted coconut oil
1 cup soft Medjool dates
¼ tsp. sea salt
1 tablespoon of peanut butter
2 cups raw cashews, soaked in water for at least 5 hours, overnight is best
1/3 cup coconut oil, melted
1/3 cup raw honey (solid or liquid)(Vegans use agave nectar)
1 1/2 cups cherries
1 teaspoon of cinnamon
1/2 cup of cherry juice (replace with other fruit juice if using fresh cherries e.g., apple juice)
1/2 cup of cocoa
More cherries to decorate with
300mL coconut cream (only use the thick part)
1 tablespoon of orange juice (or liqueur)
Seeds of 1 vanilla pod
Step 1: Place nuts and dates in a food processor with peanut butter, melted coconut oil and sea salt and pulse to chop until they are to your desired fineness.
Step 2: Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with cling film), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
Step 3: Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
Step 4: Strain and water from the soaked cashews. Place cashews, coconut oil and honey into food processor and blend on high until very smooth (this make take a couple minutes so be patient and give your processor intermittent breaks, so the motor doesn’t burn out).
Step 5: Separate the mixture 50/50 into 2 bowls.
Step 6: Add the cherries, juice and cinnamon to 1/2 of cashew cream filling and blend on high until smooth. Pour onto the set base.
Step 7: Dot some cherries in the mix, and put in the freezer until it has set.
Step 8: Mix cocoa and a little honey (to taste, if needed) into the remaining half of the cashew cream, and pour over the cherry layer.
Step 9: Whip coconut cream and vanilla seeds (like you would normal cream) with some beaters, until the cream thickens. Add orange juice (or liqueur) and mix it through.
Step 11: Decorate with extra cherries, or fruit and chocolate.
NOTE: To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer.