Open Your Heart Cake
Description
Perfect for an after Valentine's day dinner with you and the person you love. Indulge yourselves into something as sweet as your Valentine.
Recipe by
Ingredients
Cookie dough base
• 0.5 cup Dates
• 05 cup Pumpkin seeds
• 1 tablespoon raw Cacao powder
• 1 tablespoon Mesquite
• 1 tablespoon Maca
• a pinch of Himalayan salt
• 1 tablespoon virgin Coconut oil
• 1/4 cup Water
Raspberry Filling
• 500 g frozen Raspberries (1.5 cups as thawed and save some for decoration)
• 1.5 cup shredded Coconut (grounded into a flour)
• 0.5 cup virgin Coconut oil
• 2 tablespoons Agave nectar, or the sweetener of your choice
• 0.5 cups Water
Chocolate cream filling for the pastry bag
• 0.5 cup Dates, pitted and soaked
• 0.5 cup virgin Coconut oil
• 2 tablespoons raw Cacao powder
• 2 tablespoons Mesquite
• 1/4 teaspoon real Vanilla (from pod)
• a tiny pinch of Himalayan salt
• 0.5 cups shredded Coconut
• 1/4 cup Water
Raw Chocolate ornament
• 1/4 cup virgin Coconut oil
• 2 tablespoons raw Cacao powder
• 2 tablespoons Agave nectar
Methods/steps
Cookie dough base
Pit and soak the Dates for 10 minutes. Make a flour of the Pumpkin seeds, using a coffee grinder or blender. Add everything to a food processor and process until you have a dough. Press down the dough in a spring pan using your hands. Focus on a beautiful vision, the opening of your heart or love.
Raspberry Filling
Thaw the frozen Raspberries in some hot water. They need to be at room temperature to incorporate with the coconut oil later. Make a fine flour of the shredded Coconut by grinding it in a coffee grinder or blender. Add all of the ingredients to a food processor or blender except the coconut oil, and process until completely smooth. Then add the Coconut oil and process 30 seconds more. Use a virgin coconut oil, that is raw/cold pressed. It has a wonderful taste that enhances your desserts to the maximum!
Chocolate cream filling for the pastry bag
Soak the Dates. Make a fine flour of the shredded Coconut by using a coffee grinder or blender. Melt the Coconut oil in a water bath or in a dehydrator. Add the Coconut flour, Cacao powder, Mesquite, Vanilla, Salt, Dates and Water to a food processor and process. Now add the melted Coconut oil and process until incorporated. Put in a pastry bag with a tip with teeth and put in the fridge to harden enough so that you can make a pretty line, squeezing the bag. If your pastry bag gets too cold = hard filling, you just warm it up in the dehydrator, alternatively warm it with your hands.
Raw Chocolate ornament
Melt the Coconut oil in a water bath, or your dehydrator. Add the Cacao and Agave, stir by hand. Pour the melted chocolate in a squeeze bottle and put in the fridge for the chocolate to harden a bit. It's not supposed to come out runny. When the chocolate is ready (try it on your hand first), make ornament shapes on a greaseproof paper that you put on top of a plate. Put the chocolate / plate in the freezer. After 5 minutes, you can carefully remove the chocolate ornaments from the paper. Be super careful! And make many so you have a reserve if they break. Try making the ornaments rather tight. In that way they are easier to handle.
*When you have decorated the cake with the chocolate filling, using the pastry bag, you put some of the chocolate ornaments by carefully press them down into the filling. Again, be super careful. Don't stress.
