Since birth, our kids don’t eat anything with refined and processed sweeteners or food colorants. Between being denied junk Halloween candy and a birthday cake at a friend’s party today, our kids were craving chocolate cake. I am so proud of their sense of discipline and knowing to stay away from “kaka” that they certainly deserved it and I was ready to oblige ASAP! It had to be delicious, good for you, nutritious and a fast one to make. I had 15 minutes to put it all together!
I decide to use the following ingredients (all organic of course):
For the crust:
-1 cup of mixed sprouted and dehydrated almonds and Brazil nuts
-1 cup of mixed sprouted and dehydrated cashews and walnuts
– 1 cup of raw, unsweetened, shredded and chipped coconut
– 1 teaspoon of vanilla bean powder
For the cream:
- 1 cup of soaked Cahews
-1 cup of cooked Butternut Squash
-1/2 cup of raw cacao mass (Or raw chocolate)
- 3 dates
You mix all the ingredients into the blender and that's it!
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When you are out of your favorite food on the planet (in my case Hnina raw dark chocolate made with sprouted Hazelnuts and sprouted almonds ganache, well, you need to be creative to compensate or find ways to re-create this perfect food with what you have.
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She makes those amazing crackers all from left from organic juiceries.
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It is actually one of the elements I used to make an amazing raw vegan carrot cake.
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