|
Recipe by:Jasmine Briones
|
German Chocolate Cake
Prep:15minTotal:45minServes:4
Ingredients
Coconut Vanilla Frosting
- 2Tbsppecans(raw, chopped)
- 2cupscashews(raw)
- 1cupcoconut(shredded)
- 3/4cupcoconut oil(melted)
- 1tspvanilla powder(raw, or 1/2 tsp vanilla extract)
- 7dates(medjool)
- water(as needed)
Chocolate Drizzle
- 1/4cupcacao powder(or cocoa if more readily affordable/available)
- 3Tbspagave syrup(raw)
- 2Tbspcoconut oil
- 2tspvanilla powder(or 1 tsp vanilla extract)
- water(as needed)
Chocolate Cake
- 1/4cupcacao powder(raw, or cocoa if more readily affordable/available)
- 1 3/4cupalmonds(raw)
- 1/4cuppecans(raw)
- 13dates(medjool)
- 6Tbspwater
| Directions |
|
For Coconut Vanilla Frosting
- Unpit and soak the dates for 15 minutes.
- Pulse (in the food processor) the cashews and pecans until a fine meal. Add the coconut oil, shredded coconut, vanilla powder and drained dates.
- Process until well combined, adding water as necessary to thin. Let the frosting sit in the fridge for at least 1 hour for the coconut oil to harden again, thickening the frosting.
For Chocolate Drizzle
- Mix ingredients together.
For Chocolate Cake
- Unpit dates and soak for 15 minutes.
- Process nuts and cacao powder until they become a fine meal.
- Drain and add the soaked dates, then process until combined.
- Run the processor add the water/nut milk as needed until desired cake like consistency is reached.
- Press and pack into the desired pan, making sure to flatten the cake evenly.
- Then top the cake with the desired amount of frosting, and place in fridge for at least 1 hour. Slice and Enjoy.
|
Ingredients
Coconut Vanilla Frosting
Chocolate Drizzle
Chocolate Cake
|
For Coconut Vanilla Frosting
For Chocolate Drizzle
For Chocolate Cake
|
|
Directions
For Coconut Vanilla Frosting
For Chocolate Drizzle
For Chocolate Cake
|
Notes
