Raw Vegan Cake with Pears and Cardamom

Preparation time: 2 hours

Baking time: Not required

Serves: 12

 

 

 

 

 

 

 

 

 

 

 

 

 

For the crust:

• 1 box soft dates

• 2 cups raw almonds

• 4-5 tbsp Baileys

 

For the cream:

• 4 large pears

• 1 ½ raw almonds

1 tsp ground cardamom

• 5 tbsp coconut flakes

• 1 tbsp honey

• 1tbsp coconut butter

• 1 tbsp freshly squeezed lemon juice

 

For the chocolate ganache:

• 125 g natural cocoa paste

• 50 g dark chocolate with at least 70% content of cocoa

• 300ml coconut milk

1 tsp finely grated ginger

 

For the decoration:

• Small black seedless grapes or blueberries

 

 

Almonds, which will be used for the cream, should be soaked in hot water from the previous night.  

Cover the bottom of a cake spring form with baking payer. Paper should be with larger diameter than the form. Leave paper ends to stand outside the form. Later on, it will be easier  to pull the cake from the tray and transfer it to serving dish. Grease the paper and sides of the form with coconut or cocoa butter.

 

Crust:

Remove the pits from the dates and chop them. Cut the almonds in blender or food processor. Mix everything in a large bowl and add the Beilis. Spread the mixture in the form. With a wet spoon smooth the surface and put in the refrigerator.

 

 

Cream:

Peel the pre-soaked almonds.  Find somebody to help you, this part is the most time consuming. If there is no help and time – proceed with unpeeled.

Finely grind the almonds. Cut the pears into cubes and blend them with the lemon juice in a blender or food processor. Lemon juice will prevent pears from getting dark and cream will be kept white.

Mix all ingredients and stir well. If it remains very dry, add more blended pears. If it is too liquid, add more ground almonds or coconut flakes.

Spread cream over date- almond layer and return in the refrigerator.

 

Chocolate Ganache:

Cocoa paste is obtained from the dried, roasted and ground cocoa beans. With a large knife chop the cacao paste block and the chocolate. Heat the coconut milk over a water bath. Add finely grated ginger, cocoa and chocolate and stir until a thick homogeneous mixture is formed.

Remove from heat and take out from the water bath container. Stir until slightly cooled.

Pour a thin layer over the cake, tab the form against the countre to distribute evenly and release bubble. Let to chill in the fridge for 5 minutes. This will serve as foundation for a good smooth surface. After that, pour the remaining ganache. Leave in the refrigerator  to set for several hours.

 

 

Before releasing the spring form, take a thin knife. Put it under running hot water. Wipe and run the hot knife between the cake sides and the sides of the form. Release the spring. Gently transfer the cake to a serving plate.

 

 

Decorate with the fresh fruits and store into refrigerator until serving.

 

Enjoy,

 

Desi

Products:
cocoa paste
coconut milk
coconut butter
fruits » pears
fruits » dates
nuts » almond
chocolate » dark

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