Cookies and Cream and Chocolate Cake (Raw, Vegan, GF)

IMG_1557It was my birthday last week and besides my feeble attempt at an emotional transformation (35 is not a small number), which I will go into at a later date, I decided to make myself a birthday cake. In the past, I would wait all year to receive my very own vanilla Publix cake with huge buttercream roses (if anyone who reads this grew up in Florida, you know exactly what I am talking about)…but those refined sugar refined flour trans fat filled goodies are a thing of the past. Therefore, I took my favorite flavors and transformed them into a healthier version: I made myself a one-serving (it could have been two but I ate the entire thing) cookies and cream chocolate cake. It was not only vegan, gluten free and refined sugar free, but it was raw. And you know what?? It was better than Publix cake. Seriously.

It did take me some time to make because I had to make the cookies in advance in order to use in the cake but I would do it again. And I will.

Cookies and Cream and Raw Chocolate Cake

Ingredients:

Crust:

  • ¼ cup cashews (soaked for 6 hours)
  • ¼ cup pecans (soaked for 6 hours or overnight)
  • ½ cup dried coconut flakes (you can use shredded coconut too)
  • 2 tbsp + 1 tsp organic cocoa powder
  • 8 pitted dates
  • pinch of salt

IMG_1560Cake Filling:

  • 1 cup raw cashews (soaked for 6 hours)
  • ¾ cup filtered water
  • 3 tbsp maple syrup
  • seeds from one scraped vanilla bean
  • pinch of salt (to taste)
  • 6 chocolate cookies (recipe below…or you can use oreos)

Chocolate sauce topping:

  • ¼ cup melted coconut oil
  • ¼ cup organic cocoa powder
  • 2 tbsp maple syrup

Instructions

Crust:

  • Place all ingredients in a blender (I used my Vitamix) or food processor
  • Blend/process until it becomes a uniform mixture
  • Transfer into a baking dish (I use a small dish with a removable bottom) and store in the fridge

Filling:

  • Place all ingredients except for the cookies in a blender (Vitamix) or food processor
  • Blend/process until completely smooth and uniform
  • Add the cookies and pulse for about 30 seconds until the cookies are broken up and distributed throughout the batter (but not totally pulverized)
  • Pour over the crust in the baking dish and place in the freezer to set for about 1-2 hours

Topping:

  • While the cake is setting in the freezer, whisk together the three chocolate sauce ingredients.
  • Once the cake is ready, pour over the cake. The sauce will freeze and harden once on the cake.
  • Top with other desired toppings. I used goji berries and heart shaped cookies (from the same batter as the cookies used for the cake.

IMG_1260

Chocolate Cookies

Ingredients:

  • ¾ cup gluten-free all purpose flour
  • ¼ cup plus 2 tbsp organic cocoa powder
  • ¼ cup plus 2 tbsp coconut sugar
  • ¼ tsp baking soda
  • seeds from one scraped vanilla bean
  • ¼ tsp sea salt
  • ¼ cup coconut oil
  • 3 tbsp almond milk (I use homemade)
  • 2 tbsp maple syrup

Instructions:

  • Combine the first six (dry) ingredients in a medium and whisk together.
  • Combine the last three (wet) ingredients in a small bowl and mix well.
  • Add the wet ingredients to the dry ingredients and mix until batter has formed a uniform dough
  • Place the dough in the fridge for 30 minutes
  • Preheat oven to 150C (300F)
  • Once the dough has set in the fridge, roll it out on parchment paper and cut into circles (or hearts)…it should make about 20-25 cookies
  • Bake on a greased baking sheet for 10 minutes
  • Let set for 10 minutes.

 

*The recipes for the cookies and the cake have been inspired by Chocolate Covered Katie’s Healthy Oreo Cookie Recipe which can be found here: Healthy Oreos

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