Google+ Rawfully Tempting™: Brownie Cake with Mocha Almond Fudge Cream

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August 23, 2013

Brownie Cake with Mocha Almond Fudge Cream

Okay you gluten-free, dairy-free, health nuts...I purchased these cute molds and wanted to try something super decadent. Drooling yet?  If you don't have access to this type of mold, no worries...use the cake recipe as a deep dish crust and fill with the Mocha Almond Cream.  You may have some extra brownie cake batter - SHUCKS! Eat it as is, freeze it in small molds for a fun frozen treat, or create little brownies with cake mixture, stuffed with cream and dehydrate for a several hours. Decadent AND nutritious. No guilt.

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, pitted
1/2 cup sunflower seeds
1 cup walnuts, soaked overnight
1/4 cup almonds, soaked overnight
1 Tablespoon chia seeds, ground
2/3 cup cacao powder
1/4 cup maple syrup (or your fav 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
3/4 cup  young Thai 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 your liquid sweetener)
1 Tablespoon cacao powder
1/2 teaspoon almond extract (or 2 drops Medicine Flower almond extract)
1 teaspoon vanilla extract (3 drops Medicine Flower Vanilla Extract)
3 drops Medicine Flower coffee extract (or 1teaspoon coffee extract)
pinch sea salt
2 Tablespoons cacao nibs
2 Tablespoons pysllium husk powder (add more as needed 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, and 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. 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 as desired. Work quickly once pysllium is added, as mixture will start to thicken.

Pour mixture 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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