Inspired by a love for all things chocolate, this dessert is not only addictively delicious but is a superfood powerhouse! The double whammy of raw cacao in both the cake and creamy ganache make this a powerful antioxidant which also delivers a healthy dose of magnesium and iron, and improves cardiovascular health and builds strong bones! Working along side the cacao, maca and camu camu make this dessert an energy rich adaptogen providing protein, essential amino acids, a vitamin C boost, and is a wonderful anti-depressant and mood elevator! The cranberry accompaniment adds just the right amount of tart to this decadent sweet!
- 1 cup walnut
- 1 cup almonds
- 1 cup less 2 tbsp medium or dark raw cacao powder
- 2 tbsp maca powder
- 1 tbsp camu camu berry powder
- 2 tbsp coconut oil, melted
- 2 – 2 ½ cups dates, pitted (soaked if dry)
- ¼ – ½ tsp pink Himalayan salt
- ¼ plus 2 tbsp coconut milk
- ½ – ¾ cup medium or dark raw cacao powder
- 2 tbsp coconut oil, melted
- ¼ – ½ cup coconut icing sugar
- Pinch pink Himalayan salt
- 1 ½ cup fresh or frozen cranberries
- ¼ cup maple syrup
- 1 – 2 tbsp lucuma powder
- Fresh raspberries or strawberries
- Warm / melt the coconut oil in dehydrator or double boiler. Set aside.
- In food processor, process dates to rough chop. Remove from processor and set aside. To the food processor add and combine walnuts and almonds and pulse till semi-fine grind, you still want some crunch from the nuts. Add the cacao powder, maca and camu camu and pulse again to just blend the ingredients. Pour the coconut oil over the nut mixture and blend all together again.
- Slowly add the chopped dates, a few at a time, while processing or pulsing the nut mixture to incorporate the dates. Add salt and adjust to your liking. Blend until a slightly sticky dough consistency – the mixture should hold together when compressed with the back of a spoon or molded in hand, but not be too wet.
- Press the mixture firmly into the base of a parchment lined or coconut oil greased small spring form pan, being careful not to over compact the mixture making it too dense. Refrigerate to cool while making the ganache.
- In dehydrator or using double boiler, warm the coconut milk – as warm as possible. To the milk add the cacao powder and whisk until blended and smooth. Add in melted coconut oil and blend. Slowly add the coconut icing sugar whisking to blend until smooth and creamy. Add pinch of salt and adjust to taste.
- Remove cake base from refrigerator and pour ganache over top, swirling pan gently to distribute ganache evenly over entire top of cake. Place cake in refrigerator for at least 4 hours, overnight if possible.
- To blender add cranberries, maple syrup and 1 tbsp lucuma. Blend until smooth. Taste for tartness and adjust with more lucuma if needed. Will make three 4” cakes.
- Cut cake slices and plate with coulis and fresh berries. Enjoy!!