Raw Rocky Road Mousse Cake
Description
A chocolate rocky road cake by Amy Lyons of Fragrant Vanilla Cake that will blow you away! The chocolate mousse base is made rich with the use of avocado and coconut and the sweetener can be your choice of coconut nectar, agave, or honey. Fold in plenty of nuts and raw vegan "marshmallows" for a truly authentic rocky road experience turned RAW!
Recipe by
Ingredients
Cream topping and marshmallows:
3/4 cup raw cashew pieces (preferably soaked overnight)
1/4 cup coconut water
1 cups fresh young coconut meat (or additional soaked cashews if not available)
3 Tbsp raw coconut nectar, raw agave nectar or raw honey
1/4 tsp sea salt
1 teaspoons vanilla and seeds of half a vanilla bean
1/4 cup raw coconut oil (warmed to liquid)
2 Tbsp coconut butter
Crust:
1 cup raw almonds, soaked, skinned and dried 1 cups shredded, dried coconut
1/2 cup sprouted, dried buckwheat (or additional coconut
1/8 teaspoon sea salt
8 soft medjool dates, pitted and chopped
Filling:
1 cup raw cashews (soaked 4 hours at least, drained)
1 cup ripe avocado
1 cup young coconut meat or soaked cashews (drained)
1/4 cup coconut water
1/3 cup plus 1 Tbsp raw coconut nectar, agave nectar or raw honey
1/4 tsp sea salt
2 tsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
3/4 cup raw cacao powder
1/4 cup raw coconut oil (warmed to liquid)
1/2 cup chopped raw almonds (soaked and dried)
1/2 cup raw pistachios
1/2 cup raw pecans (soaked and dried)
1/2 cup chopped raw chocolate
Methods/steps
Topping and "marshmallows":
1) combine the cashews, coconut, coconut water, sea salt, coconut nectar, and vanilla and process until smooth.
2) Add the coconut oil slowly with the motor running (If the mixture starts to separate and clump, the filling is too cold to emulsify the oil, so warm some of it and process again).
3) Divide in half, placing half in a bowl keep half in the processor. To the half in the processor, add the coconut butter and process until well combined.
4) Spread the half with the coconut butter out on a piece of foil about 1/2 inch thick. Place the bowl and foil in the freezer, the frosting for about 30-45 minutes until it firms up to frosting consistency and the "marshmallows" on the foil until they are hard enough to cut into marshmallows (about an hour). Once the frosting is frosting consistency, move to the fridge until ready to use.
5) Once the marshmallows have hardened enough to cut, cut into small marshmallow sized pieced with a knife, and keep in the freezer until ready to use.
For the crust:
1) combine the almonds, coconut, and buckwheat in a food processor and process until crumbs. Add the sea salt and dates and process until the mixture starts to come together when squeezed.
2) Press into the bottom and up the sides of a 6 inch springform pan, sprayed with non-stick coconut oil spray. Place in the freezer while you prepare the filling.
For the filling:
1) combine cashews, coconut, avocado, coconut nectar, sea salt, vanilla and cacao powder in a food processor and process until smooth. With the motor running, slowly add the coconut oil and process for a minute.
2) Stir in marshmallows, nuts and coconut. Pour into the prepared crust, and place in the freezer to firm up, about 2-3 hours or so.
3) Once the filling has set, place the topping in a pastry bag and pipe decoratively around the edges of the cake.
Serve! Store extra in the fridge.
Additional Tips
