Monday, 14 May 2012
I call it "hot pink", both because of the colour and the taste. I'll re-post this with exact amounts later, but it's a pretty robust recipe, so if you've ever made a raw cake before, you can probably just take the VERY rough amounts I'm giving here and go for it.
bottom layer of dense chocolatey goodness:
4 dried figs
1 cup cocoa nibs
1/2 cup wet almond pulp (from making almond milk)
1/2 cup dried flaked coconut
a truly ungodly amount of vanilla powder (this is what balances the black pepper)
lots and lots of ground black pepper (remember the "hot"?)
Blend the dates and figs. Add the cocoa nibs and almond pulp. Blend more. Put in a bowl. Add the coconut, vanilla powder and salt and pepper and mix around with your hands. Now, assess the level of gloopyness. Add cocoa powder until you have a dry-ish dough that still holds together well enough to press into your cake pan, but keep in mind you won't be dehydrating this, so you really don't want it to be any gloopyer than strictly necessary to maintain structural integrity. Press all this into a cake pan lined with wax paper.
The above probably works better in a food processor, but I don't have one, but I do have a Vitamix, which will blend this sort of thing with a little encouragement.
top layer of raspberry-ginger delight:
1 cup irish moss, soaked and ready to go
1/2 cup coconut butter (not coconut oil!)
3 cups raspberries
1/4 cup powdered raspberries (best. thing. ever.)
insane amounts of fresh ginger
coconut sugar to taste
1/2 cup cocoa butter, melted.
blend everything except the cocoa butter until smooth and mousse-y. Add cocoa butter to blender and keep blending.