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This is wonderful recipe, not only will it cause your eyes to roll back into your head out of pure delight… but also it teaches you many interesting raw techniques. By the time you make this dessert you will be well educated on making your own nut milk, coconut cream, date paste and Irish moss paste. These techniques will come in handy as you dive into the raw food culinary world! You will also learn the powers behind coconut oil, what to do with almond pulp, and the role that lecithin plays in a recipe.
The best advice I can give is to first read through the recipe and instructions carefully before you start. This will help you be better prepared. Also, make the components, such as almond milk and date paste, etc.,before you start to assemble the cake. Clicks on the links in each paragraph for instructions on how to make each component.
Almond Milk and Pulp ~ In order to get nut pulp you have to make nut milk. You won’t be using the nut milk in the recipe, just the pulp. Put the nut milk in a mason jar and store in the fridge. It is wonderful for breakfast added to your cereals, smoothies or just to drink! Set the nut pulp aside.
Date Paste ~ This is another great staple to have on hand, so don’t worry about making the exact measurement that is required for the recipe. Make extra! Add a dollop on top of your yogurt, add to a smoothie, dip your finger in it, spread it on raw bread, and so much more!
Coconut Cream ~ This is another luxurious food using Young Thai Coconuts. Please read the post I did about The Inside Scoop of Young Thai Coconuts. I always love having extra on hand. Keep it creamy or add a bit more water and drink it straight. Heaven!
Cold Pressed Coffee ~ You can use cold pressed coffee or an espresso coffee. Either one will work fine. I love to make a large jar of the cold-pressed version and keep it in the fridge. It is more like a concentrate and you can customize every mug that you drink. For this recipe I used the straight concentrate.
Irish Moss Paste ~ Irish moss plays a very important role in this cake. It gives the chocolate and vanilla mousse the body needed to hold their shape. I don’t recommend omitting this ingredient. Recently some controversial information has made its way through the Internet. I have read from many resources the concerns of using and inversely the amazing health benefits of Irish moss. If you are concerned about this ingredient, I ask that you do your own research and draw your own conclusions. Personally, I don’t have an issue with it. If you don’t wish to use it or you have a hard time finding this ingredient. Here is a version of this dessert made with agar agar, which isn’t raw.
This is a revised recipe from my original post in 2010.
Yields an 8×8 pan
Chocolate Mousse Layer:
Vanilla Mousse Layer:
To Make the Cake:
To Make the Chocolate Mousse:
To Make the Vanilla Mousse:
Layer #1 ~ cake layer
Layer #2 ~ chocolate mousse
Layer #3 ~ cake layer
Layer #4 ~ vanilla mousse. I got to excited and started sifting the cacao on it before snapping a photo.
You can get creative and make chocolate shapes or in using free-hand, write out messages.
You can use a raw hardening chocolate or organic, vegan chocolate chips, melted. I placed the
melted chocolate in a ziplock bag and snipped the bottom corner so I could pipe out my wording.
To get nice clean cuts, wipe the knife bland clean in between each slice. Enjoy!