Does anything pair better than chocolate and raspberries? Anyone? The answer is a big, fat, resounding "NO." It's the perfect matrimony of sweet, savory, creamy, and tart. I happen to love the taste of macadamia nuts and I prefer my cakes to not be too sweet, so it worked out perfectly. You can choose to forgo the macadamia nuts and stick with cashews (or even add more sweetener).
Cacao Raspberry Magic Cake [Vegan, Gluten-Free]
- 1 cup almonds
- 2 cups macadamia nuts
- 1/2 cup maple syrup (more if you prefer a sweet cake) (not raw)
- 1/4 cup coconut oil
- 1/2 lemon, juiced
- 4-5 dates, soaked and peeled
- 2 T cacao powder
- 1 t vanilla
- pinch of sea salt
- 1/4 cup of shaved cacao butter
- 1/4 cup of shaved cacao liquor
- 1/4 cup of maple syrup (not raw)
- 1 t vanilla
For the cake:
- Place the almonds in a food process and process until a flour is formed.
- Add the dates, salt, and cacao powder and process until a chunky dough is formed.
- Dump contents into a 6″ springform pan and press down until even.
- Next, place the macadamia nuts in a food processor and process until a flour is formed.
- Add the lemon juice, maple syrup, vanilla, and coconut oil and process until smooth. (Add 1-2 T of water as needed to facilitate blending).
- Dump contents over the crust and smooth over until even.
- Place in the freezer for an hour, then move to the refrigerator.
- Pour the cacao shell over the top and place in the refrigerator to harden. Top with fresh raspberries, coconut nibs, whatever sounds good!
For the shell:
- In a glass bowl, add the cacao butter and cacao liquor. Make sure everything that comes in contact with this is 100% dry. Any amount of water will create a chunky, curdled consistency.
- Place the bowl over a pot of warm water and stir until melted.
- Add the maple syrup and vanilla and stir to incorporate.
- Pour into mold or over dessert. Place in the refrigerator to harden.