Ingredients
Base
- 120 grams raw almonds
- 10 Pitted medjool dates
- 50 grams raw desiccated coconut
- 15 grams raw cacao powder
Orange & White Chocolate Filling
- 60 grams raw cacao butter
- zest of 3-4 oranges, peel strips with vegie peeler, being careful not to get much pith as this is bitter
- 350 grams raw cashews, (soak for 2-3hrs beforehand)
- 350 grams freshly squeezed orange juice, (3-4 oranges)
- 100 grams raw agave syrup
- 2 teaspoon vanilla extract
- 10 grams lecithin powder
Chocolate Layer
- 50 grams raw cacao butter
- 120 grams Almond milk
- 100 grams raw agave syrup
- 15 grams raw cacao powder
- vanilla extract or seeds of 1 vanilla bean pod
- 1 pinch finely ground Celtic sea salt or Himalayan crystal salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put all ingredients in TM bowl and pulverise on speed 8-9 for 20-30 seconds, until mixture holds together when pressed. If mixture is not holding together, add 10-20ml water and pulverise on speed 8 for 5 seconds until desired texture is achieved.
Press mixture into base of a springform cake tin approx. 18cm diameter, and put into freezer while preparing fillings. Wash bowl, ready to make Orange & White Chocolate Filling.
Place orange zest into TM bowl and mill for 10 seconds, speed 9-10, set aside.
Cut cacao butter into small pieces if any large chunks present, then place into TM bowl and pulverise on speed 4-5 for 5 seconds.
Scrape cacao butter down from sides of TM bowl, and melt for 3-5 minutes, at 37°C, on speed 3.
Add rest of ingredients including orange zest into TM bowl, turn speed dial slowly to speed 9 and blend for 1 minute on speed 9.
Scrape down sides if mixture is not smooth, blend for another 30 seconds on speed 9, or until very smooth.
Pour half mixture on top of the base in springform pan, return to freezer to set for a few hours, place remaining mixture in fridge.
Cut cacao butter into small pieces if any large chunks present, then place into TM bowl and pulverise on speed 4-5 for 5 seconds.
Scrape cacao butter down from sides of TM bowl, and melt for 3-5 minutes, at 37°C, on speed 3.
Place rest of ingredients in TM bowl and blend for 30 seconds on speed 7.
When Orange & White Chocolate Filling has set firm, pour Chocolate Layer on top, place back in freezer to set again for a few hours.
When this has set, pour remaining Orange & White Chocolate mixture on top of mixture in springform pan, decorate edges of cake by sprinkling raw cacao nibs around it, and return to freezer to set again.
Cake is best stored in freezer and can be served direct from freezer.
Base
Orange & White Chocolate Filling
Chocolate Layer
Tip
1.
I soak and dehydrate my raw almonds beforehand, to neutralize the enzyme inhibitors (which are naturally present to prevent them from sprouting prematurely), which otherwise inhibits absorption of nutrients. Raw almonds can be used without soaking & dehydrating first though.
2.
Soaking the cashew nuts beforehand is for the same reason, and also helps the cashews become creamier and smoother when blended. If soaking nuts, discard soak water when finished and rinse nuts before using.
3.
Lecithin is used as an emulsifier (to help hold the cake together). It can be found in health food shops….try to get organic, non-genetically modified.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Is the Lecithin necessary ? Just dont have it in the cupbpoard, and dont want to buy a bag for just this recipe!
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