A Delectable Raw Vegan Dessert Adventure: Raw Apple Pecan Chocolate Bliss Cake
Embrace the holiday season with the delicious blend of textures and flavors that you'll discover with my latest dessert recipe—Raw Apple Pecan Chocolate Bliss Cake. This raw vegan delight layers wholesome ingredients, offering a guilt-free indulgence perfect for your festive celebrations.
Recipe: Raw Apple Pecan Chocolate Bliss Cake
Ingredients:
First Layer:
1/2 cup dehydrated buckwheat or puffed quinoa
3 tablespoons agave
Second Layer:
16 soaked pitted Medjool dates
1/4 cup of the soaking water (adjust as needed)
1 cup raw cacao powder
1 tablespoon lucuma powder
Dash of cinnamon
Dash of sea salt
1 teaspoon vanilla extract
1/2 tablespoon coconut oil
Third Layer:
2 red delicious apples, peeled, cored, seeded, and finely chopped
1/3 cup pecans, finely chopped
1 tablespoon raw cane sugar or other sweetener
1/2 tablespoon coconut oil
Dash of cinnamon
Finely chopped prepared raw chocolate candy
1 tablespoon chocolate Tahini butter (or similar)
Agave (as needed for sweetening)
Instructions:
First Layer:
In a bowl, combine 1/2 cup dehydrated buckwheat or puffed quinoa with 3 tablespoons agave. Mix well.
Line a small cake pan with plastic wrap, ensuring it covers the entire pan.
Spread the buckwheat mixture on the bottom to create a thin, small layer.
Cover with plastic wrap and set aside.
Second Layer:
In a blender, combine soaked pitted Medjool dates, soaking water, raw cacao powder, lucuma powder, cinnamon, sea salt, vanilla extract, and coconut oil.
Blend until the mixture is super smooth and creamy, adjusting the thickness with more or less soaking water.
Pour the mixture over the buckwheat layer in the cake pan.
Cover with plastic wrap and freeze as you prepare the final layer.
Third Layer:
In a bowl, mix finely chopped red delicious apples, pecans, raw cane sugar, coconut oil, cinnamon, prepared raw chocolate candy, chocolate Tahini butter, and agave (if needed for sweetening).
Spread this mixture over the chocolate layer in the cake pan.
Cover with plastic wrap and return to the freezer for several hours or overnight until firm.
Final Steps:
Remove the cover and carefully lift up the plastic wrap to remove the cake from the pan.
Place the cake on a plate and serve.
Estimated Nutrition Facts (per serving):
Recipe makes 8 servings
Calories: ~250
Total Fat: ~12g
Carbohydrates: ~35g
Dietary Fiber: ~6g
Sugars: ~20g
Protein: ~5g
Healthy Benefits of the Ingredients:
Buckwheat and quinoa provide essential amino acids and fiber.
Medjool dates offer natural sweetness and fiber.
Raw cacao is rich in antioxidants and magnesium.
Pecans contribute healthy fats and various nutrients.
Red delicious apples bring vitamins and fiber.
Storage Recommendations:
Store in an airtight container in the freezer for up to two weeks.
Thaw for a few minutes before serving.
Embrace the joy of the season with this Raw Apple Pecan Chocolate Bliss Cake, a delightful indulgence that's as wholesome as it is delicious. Perfect for sharing with loved ones during your festive celebrations! 🎄🍎🍫
Disclaimer: This recipe is intended for individuals without specific dietary restrictions or allergies. Please ensure that all ingredients align with your dietary needs. Additionally, consult with a healthcare professional if you have any concerns about introducing new foods into your diet.
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