Hello my Dearest Foodies,
This is my entry for this week culinary challenge hosted by our amazing @woman-onthe-wing 🌸💖🌸
This delicious cake is based on my Chocolate Hazelnut Squares recipe I created last year around this time, although I did not publish it until summer. Both these recipes are very simple, with only few ingredients, yet highly satisfying with smooth chocolaty texture melting in your mouth. They are also absolutely guilt free and highly nutritious desserts that could be eaten even for breakfast. However, they are definitely not cheap, lol.
So if you are a chocolate lover, this is cake for you!
To see the original recipe, please follow the link:
https://lenanovak.wixsite.com/vegan-living/lavish-taste
PECAN CAKE
No bake Chocolate Pecan Cake
VEGAN- GLUTEN FREE – REFINED SUGAR FREE – CHOLESTEROL FREE
INGREDIENTS
• Quinoa 1 cup (cook with vanilla, follow the cooking instruction on the package)
• Dates pitted 1 cup(presoaked for 20min & drained )
• Organic raw coconut sugar 1 tbs or maple syrup ¼ cup (you can add more if you like)
• Pecans 1 cup
• Coconut oil ¼ cup (melted above the steam)
• Canned coconut milk 1 cup ( I use Thai brand)
• Pure Vanilla extract 1tsp
• Raw cacao 1/4 tbs
• Pinch of Himalayan Pink Salt
• Cake form 8” lined with parchment paper (ideally spring form)
• Plastic wrap
CHOCOLATE GLAZE
• Dark chocolate unsweetened 1 cup (preferably organic, fair trade)
• Canned Coconut milk 3/4 cup
• Maple syrup 1/2 cup
• Whisk
PROCESS
• Start with chopping the pecans in the food processor by pressing the pulse button making sure they remain slightly chunky.
• Place the dates into the food processor and blend until smooth.
• When ready, add quinoa, raw cacao, melted coconut oil, coconut milk and blend thoroughly.
• Move the mixture into a medium size bowl and add 3/4 cup of chopped hazelnuts. Leave the remaining 1/4 cup to garnish.
• Mix it all thoroughly and fill your pan, starting from the centre, gradually adding more and spreading with spatula.
• When ready, cover with plastic wrap and place it into the freezer overnight.
• To make the glaze, start by melting the chocolate in a small pot over steaming water on medium heat while adding the raw cacao and whisking until smooth.
• When ready, slowly pour the chocolate into the coconut milk in a bowl, while stirring with the whisk.
• Add the maple syrup and whisk some more.
• By now you should be ready to take out the cake from the freezer.
• Carefully flip the cake upside down and wait couple minutes, then lift the form and peel off the parchment paper.
• If you have a spring form, remove the cake without flipping it upside down.
• Have ready a flat tray or cutting board to place the cake
• Start applying the chocolate on the cake, starting from the middle with spatula. Keep adding gradually, until the whole surface is evenly covered.
• By using squeeze bottle, you can make dripping chocolate effect around the edges.
• Sprinkle with remaining grind pecans and decorate with few whole pecans if you like.
Note: This dessert must be stored in a refrigerator in a sealed container and it’s best to take it out at least 15min before serving.
Thank you so much Dear @woman-onthe wing, wonderful Guest Judge @ats-david and our amazing sponsors @gringalicious and @sirwinchester.
