CINDY A
12-08-2011, 04:25 PM
Chocolate Lava Cakes
Ani Phyo Ani’s Raw Food Desserts Makes 6 Mini Cakes
3 cups dry walnuts
2/3 cup cacao or carob powder
1 cup pitted medjool dates
¼ teaspoon salt
Chocolate sauce (SEE BELOW)
Raspberry sauce (SEE BELOW)
To Make the Cakes, combine the walnuts, dates, cacao powder, and salt in the food processor. And process to mix well. Press about ½ cup each into 6 small ½ cup tartlet pans lined with plastic wrap, leaving deep tablespoon – sized cavities in the center
To Serve, scoop 1 tablespoon of the chocolate sauce into the center of each tartlet cake. Flip upside down onto dessert plates and release from pans. Remove the plastic wrap. Drizzle 1-2 tablespoon raspberry sauce over each and enjoy
The cake and chocolate sauce will keep for at least 5 days in the fridge stored together or separately. The raspberry sauce will keep for 3 days in the fridge stored separately.
Since I didn’t have enough cake to cover the bottom I added 3 avocado’s to the chocolate sauce
½ cup honey, ½ cup cacao powder, 3 avocados
Raspberry Sauce I used pureed one package of raspberries for the puree and used a second package to decorate and added honey to sweeten
Strawberries Sauce I just pureed some strawberries and saved some for decorating and added honey to sweeten
If you want you can probably just double the chocolate sauce but then you would have to work on the cake part adding walnuts plus more dates, and cacao powder
Ani Phyo Ani’s Raw Food Desserts Makes 6 Mini Cakes
3 cups dry walnuts
2/3 cup cacao or carob powder
1 cup pitted medjool dates
¼ teaspoon salt
Chocolate sauce (SEE BELOW)
Raspberry sauce (SEE BELOW)
To Make the Cakes, combine the walnuts, dates, cacao powder, and salt in the food processor. And process to mix well. Press about ½ cup each into 6 small ½ cup tartlet pans lined with plastic wrap, leaving deep tablespoon – sized cavities in the center
To Serve, scoop 1 tablespoon of the chocolate sauce into the center of each tartlet cake. Flip upside down onto dessert plates and release from pans. Remove the plastic wrap. Drizzle 1-2 tablespoon raspberry sauce over each and enjoy
The cake and chocolate sauce will keep for at least 5 days in the fridge stored together or separately. The raspberry sauce will keep for 3 days in the fridge stored separately.
Since I didn’t have enough cake to cover the bottom I added 3 avocado’s to the chocolate sauce
½ cup honey, ½ cup cacao powder, 3 avocados
Raspberry Sauce I used pureed one package of raspberries for the puree and used a second package to decorate and added honey to sweeten
Strawberries Sauce I just pureed some strawberries and saved some for decorating and added honey to sweeten
If you want you can probably just double the chocolate sauce but then you would have to work on the cake part adding walnuts plus more dates, and cacao powder