The World’s Best Raw Chocolate Ganache Cake
I have to tell you: this is the world’s best yummiest raw chocolate cake ever! I can even say: this is the best chocolate cake.
I don’t tell you to make it.
I’d rather say: if you don’t make it you will miss your best raw chocolate cake moment!
Raw, vegan and full of chocolate? How can this happen? Does this mean this is a healthy, sweet, very chocolate-y experience? Yes, if you don’t count the 100 grams coconut flower sugar, this cake is nutritious, healthy, full of vitamins and minerals.
The base contains dates, almonds and Himalayan salt. Almonds are rich source of vitamin E, containing 26 miligrams per 100 grams. Raw almond is high quality protein, a third of which are essential amino acids.They are also rich in dietary fiber, B vitamins, essential minerals and monounsaturated fat, one of the two fats which potentially may lower LDL cholesterol.
Health benefits of dates are uncountable, as this fruit is affluent in natural fibres. A 100 gram portion of fresh dates is a source of vitamin C and supplies 230 kcal (960 kJ) of energy. Dates are even rich in other vitamins and minerals. These natural product contains oil, calcium, sulphur, iron, potassium, phosphorous, manganese, copper and magnesium which are advantageous for health.
The base of the ganache is avocado. Avocados are a good source of fiber, potassium, and vitamins C, E, K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One globe contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K.
Cocoa contains a large amount of antioxidants (flavinoids). Cocoa beans are rich in a number of essential minerals, including magnesium, calcium, iron, zinc, copper, potassium and manganese and in vitamins such as A, B1, B2, B3, C and E.
“Coconut sugar has long been a staple in East Asia where it is extracted from the sap of coconut flower buds. And when compared to brown cane sugar, coconut sugar contains more than 20 times the amount of nitrogen, 26 times the amount of phosphorus, nearly 16 times the amount of potassium, four times the amount of magnesium, 26 times the amount of natural chloride, and nearly twice the amount of iron. It is also very high in natural B vitamins.” (Learn more on Natural News.)
Do you believe me that this is a healthy chocolate ganache cake? 
Oh and I shouldn’t forget to mention the name of the goddess who I learnt to make this cake from. Laura Coxeter is a raw food specialist and she showed Hugh Fearnley-Whittingstall (in the TV show River Cottage “Veg Every Day”) how to make a sumptuous chocolate tart with wholesome raw ingredients.
Raw Chocolate Ganache Cake
Ingredients (serves 4, for a 18,5 cm – 7,28 inches – spring form pan)
For the base
- 100 g almonds
- 70 g dates, pitted
- 1/2 teaspoon sea or Himalayan salt
For the filling
- 1 and 1/2 big ripe avocados
- 70 g raw cocoa powder
- 50 g coconut oil
- 100 g coconut flower sugar (you can substitute with raw cane sugar)
- 1 vanilla bean, split and seeded
- pinch of sea or Himalayan salt
Method
If you have time soak the almonds for at least 6 hours then drain and dehydrate them (The soaking releases the enzyme inhibitors and makes them easier to digest.). In a food processor blend the almonds. Add dates and salt and blend until you get a ‘dough’ or until the mixture forms a ball (if it’s too dry, add 1-2 teaspoons coconut oil to the dough).
Line the spring form pan with cling film and press the dough into the bottom of the pan. Place it in the freezer to harden until you make the ganache.
Place all the filling ingredients in a food processor then blend everything until smooth. Pour the ganache over the base. Set in the freezer for 1 hour (it should be firm enough to slice up). If you’re impatient you can take out after 45 minutes freezing.
Let’s cut in…
This is your slice… the bigger part is all gone!
That is such an interesting recipe! I’d love to try that cake.
Cheers,
Rosa
You should, Rosa!
Oh wow, this looks amazing! I’ve been wanting to make a chocolate avocado cake for ages and toying with recipes by Joy the Baker and one I found that Hugh FW made. But this might just have pipped them to the post, it looks lovely! (and much healthier than the one I posted!)
Your cake looks divine too! I would eat it!
I recently made an avocado chocolate pudding and confess that I didn’t like it one bit. But in looking over your recipe the ingredients look MUCH better and I imagine it tastes heaps better.
Krista!
You should give it another try. Avocado + cocoa = pure heaven!
Ough… my stomach is growling. ok ok, I believe you!
Ooh this looks absolutely divine. Love mixing avocado into the chocolate adds such a sublime flavor. Lovely!
Thank you, Meeta. It’s such an honour comment from you!
This looks absolutely gorgeous!
Love it!
Only I can’t find coconut oil and flower sugar anywhere
nomnom
ps. I will see if I can find that plate for you!
oh my goodness!!! thank you for the recipe. would never ever thought to combine avocado like that. can’t get over it
What a decadent and rich chocolate temptation! I’ve never seen a raw chocolate cake quite this smooth and creamy and perfectly gooey… I’m featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure to be following your creations…
My friend made this last week and brought it along to our girls night – everyone was RAVING about it! Not too rich and so smooth…. am making it this week for my office fundraiser!
Do you have to use fresh dates for this?
hi, how long does this keep for please?
You can keep this in the fridge for a few days (3-4).
Here’s a recipe conversion site I found. Being from the U.S., I’m “metric impaired”. I hope this helps other similarly afflicted Americans
http://www.epicurious.com/tools/conversions/convertingfrommetric