Chocolate Cake – Recipe

Description

No Stress Cake.

You can Keep this as a No Bake Raw Vegan Dessert or You can Bake this Cake to Get a Different Texture and Slightly Different Flavour. Please Get Creative and Improvise if You Feel the Need to Make it Your Own.

Crust.
1/4 Cup of Shredded Coconut.
1 Cup of Almonds.
2/3 Cup of Raisins.
1 Tablespoon of Cacao Powder.
2-3 Tablespoons of Water.

Process All Ingredients Except the Water in a Food Processor Until Fine.
Then Add the Water to Keep the Mixture Held Together when Pressed in Your Hand.
Press Evenly into the Bottom of a Springform Pan.

Filling.
2 Cups of Cashews.
1 1/2 Tablespoons of Sweet Delight.
2 Cups of Water.
1/2 Cup of Cacao Powder.
1 Teaspoon of Vanilla Powder.
1/8 Teaspoon of Salt.
1/2 Cup of Melted Coconut Oil.
3 Tablespoon of Muscle Pump Protein Powder.

Blend All But the Oil Until Smooth and Creamy in a High Speed Blender.
Add the Oil and Blend Again to Incorporate. The Mixture is Thick.
Pour Over the Crust.

Oven Baked.
Bake in Oven at 165°C, In the Middle of Your Oven for 45 Minutes.

Raw.
Set in the Fridge for at Least 8 Hours or Overnight for Best Results.

Decorate.
You Can Decorate the Cake with Melted Chocolate, Crushed Nut or Crushed Biscut.