August 23, 2013
Brownie Cake with Mocha Almond Fudge Cream
Ingredients for Cake/Crust
1/4 cup raw cacao butter, shaved
1/4 cup cacao paste, shaved
1 1/4 cups medjool dates
1/2 cup sunflower seeds
1 cup walnuts
1/4 cup almonds (soaked overnight and dehydrated until dry)
1 Tablespoon hemp seeds
2/3 cup cacao powder
1/4 cup maple syrup (or sweetener)
1/2 teaspoon vanilla extract or 2 drops Medicine Flower Vanilla Extract
pinch sea salt
Ingredients for Mocha Almond Fudge Cream
1/2 cup cashews (soaked 2 hours)
3/4 cup coconut meat (or 1/2 cup dried coconut, soaked 2 hours)
1 Tablespoon almond butter
1 cup coconut water (or water)
1/4 cup almonds (soaked overnight)
3 Tablespoons ground chia seeds
1/4 cup maple syrup (or agave nectar)
1 Tablespoon cacao powder
1/2 teaspoon almond extract (2 drops Medicine Flower almond extract)
1 teaspoon vanilla extract (3 drops Medicine Flower Vanilla Extract)
3 drops Medicine Flower coffee extract (optional)
pinch sea salt
2 Tablespoons cacao nibs
2 Tablespoons pysllium husk powder (add more to thicken)
Directions for Cake
Melt cacao butter and cacao paste in a metal bowl, set over hot water in another bowl.
In food processor, mix dates, sunflower seeds, almonds, walnuts.
Add cacao powder, mesquite and sweetener. Mix until smooth and starts to ball up.
Add melted cacao butter and cacao paste and mix well.
Press mixture into a 4-6" spring form pan. CLICK HERE : I USED THIS PAN.
Place in freezer for 30 minutes.
Mocha Almond Fudge Cheesecake Filling
Blend all ingredients except for cacao nibs and psyllium husk until very creamy.
Add psyllium husk powder and blend well. Add cacao nibs and pulse process, leaving it gritty for the "crunch"
Mixture should be VERY THICK at this point. If not, add more psyllium husk powder or ground chia. Taste for sweetness and adjust. Work quickly once pysllium is added, as mixture will start to thicken.
Pour into spring form pan over cake and garnish with cacao nibs and/or chopped nuts. Refrigerate several hours or overnight. Remove from pan and serve.
Use mini cheesecake pans with removable bottoms.
Press a thin layer of Cake mixture into bottom of each cup. Place in freezer for one hour.
Spoon Mocha Almond Fudge Cream into cups. Sprinkle with cacao nibs and refrigerate several hours or overnight. Frozen, these taste like open faced Ice Cream Sandwiches. THESE ARE AMAZING!!! Freeze remaining portions and defrost as needed.
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