Raw Black Forest Dessert

I don't mean to brag, but I have really outdone myself. Last year's effort was the delicious Choc Mint Vegan Cheesecake which was a absolute hit, but I feeling even happier with this creation.


It's inspired by class Black Forest Cake, but given I am needing to cater for many allergies and intolerances I needed to adapt.

So I created a gluten-free, dairy-free, egg-free and soy-free raw dessert. It is also vegan optional if you substitute the gelatin for agar agar.


Rich in classic festive flavours of vanilla, chocolate and cherry, it's a guaranteed hit with your loved ones.



Ingredients

Base

  • 1.5 C hazelnuts, ground

  • 7 medjool dates

  • Salt

  • 1/4 C raw cacao powder

  • 1 heaped Tbsp coconut oil, melted

Cherry filling

  • 2.5 C cherries (fresh or thawed from frozen)

  • ½ C dried cherries

  • 1 Tbsp coconut oil, melted

Mixture - Vanilla

Mixture - Chocolate

  • 1 400ml coconut cream

  • ½ C cashew butter

  • 1/4 rice malt syrup

  • 1/3 C cacao

  • (Optional 1/3 C shaved vegan chocolate - peeler on Lindt chocolate works amazingly)

  • 1 Tbsp Locako Natural Pasture Raised Gelatin (or agar agar equivalent) (click HERE and save 15% off with the code 'RACHEL15') (or agar agar equivalent)



Method

  1. Line a cake tin with baking paper (helps prevent sticking)

  2. Make the base

  3. In a food processor or nutribullet blend of the ingredient in the base.

  4. Once combined, evenly distribute and press the mixture in the bottom of the cake. Place in the freezer

  5. Make the cherry layer in two batches.

  6. In the first batch use 1.25 C of cherries, 1/4 C dried cherries and 1/2 Tbsp coconut oil. Roughly blend using a stick blender or nutribullet. Pour the mixture on top of the base and place in the freezer for 1 hour.

  7. Make the vanilla mixture.

  8. Remove 1/4 C from the 400ml of coconut cream and place in a mug warm or small pan to gently heat in the microwave or stove top, respectively. Do not bring to boil.

  9. Add gelatin and let sit for a minute or two and then stir until dissolved.

  10. Add this to a nutribullet, mix-master or large bowl (to whisk) with the remaining vanilla mixture ingredient.

  11. Blend or whisk until smooth.

  12. Gently pour onto the cherry layer in the cake.

  13. Freeze until hard - at least 4-6 hours

  14. Make the second cherry layer

  15. In the first batch use 1.25 C of cherries, 1/4 C dried cherries and 1/2 Tbsp coconut oil. Roughly blend using a stick blender or nutribullet. Pour the mixture on top of the base and place in the freezer for 1 hour.

  16. Make the chocolate mixture

  17. Remove 1/4 C from the 400ml of coconut cream and place in a mug warm or small pan to gently heat in the microwave or stove top, respectively. Do not bring to boil.

  18. Add gelatin and let sit for a minute or two and then stir until dissolved.

  19. Add this to a nutribullet, mix-master or large bowl (to whisk) with the remaining chocolate mixture ingredient.

  20. Blend or whisk until smooth.

  21. Gently pour onto the cherry layer in the cake.

  22. Freeze until hard - at least 4-6 hours

  23. Decorate

  24. Using melted 70% of higher Lindt chocolate with fresh cherries.

  25. Serve

  26. 4-6 hours before getting ready to serve, place the cake in the refrigerator to thaw.



Want more Christmas inspired recipes? Try these Choc Hazelnut Truffles, they are a go-to of mine!

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Rachel Larsson 2020 ©

Melbourne, Australia