Oh. My. Chocolate.
I’ve been on banana island for the last 4 days, and today will be my last day. But in between these last couple of days, I made this delicious dessert for my family and they gave me two thumbs up! Or maybe more..
It is super simple to make and oil free too. I literally made it while I was waiting for them to arrive before we had lunch together (which is kind of the big meal here in Mexico). It takes around 20-25 min to make from start to finish.
Gastrawnomica’s Raw Vegan “German Chocolate” Cake
Makes 8-10 small squares
Chocolate Base / Base de Chocolate:
1 cup oat flour / 1 taza de harina de avena
1.5 cup packed dates, soaked / 1.5 tazas de dátiles, remojados
2 tbsp cacao / 2 cucharadas de cacao
1/3 cup shredded coconut / 1/3 taza coco seco natural
Soaking water / Agua de los dátiles remojados
German Chocolate “Frosting” / Betún Alemán:
1.5 cup fresh coconut meat / 1.5 tazas coco fresco
1/3 cup shredded dry coconut / 1/3 taza de coco seco natural
1 packet of stevia or stevia drops to taste / 1 paquete de stevia
3/4 cup soaked pitted dates / 3/4 taza de dátiles remojados
1-2 tbsp cacao / 1-2 cucharadas de cacao en polvo
Soaking water as needed / Agua de los dátiles remojados necesaria
To make the base simply mix all the ingredients except water in a food processor or vitamix. Start adding some of the soaking water until you have a sticky consistency and it all comes together.
Take mixture and press down in a glass container, preferably square. Leave in the fridge while you make the topping.
Using the same equipment, start by mixing the fresh and dried coconut meat until it is looks mashed. Add the rest of the ingredients and leave water till the end. Adding 1/2 cup first and add more slowly if needed. It should be smooth but not too liquid. **If you don’t want to use stevia adjust sweetness by adding more dates or liquid sweetener.
Spread over chocolate base and leave in the fridge for 1-2 hours before serving. Slice and enjoy!