Welcome to your new go-to dessert to impress guests! I wanted to keep this as one of my growing-list of secret recipes, but it's a little complicated and it tastes a lot amazing, so I just had to share. Plant-based living aside, this is hands-down one of my best ever creations including those junky but traditional sugar and butter-laden treats and including nourishing allergen-free desserts alike.
Basically, get out that little deep springform pan (or 6" round pan in a pinch) and get ready to dive into the creamiest yummiest dessert that's also nutritious, and perfect for any time of the year.
Cinnamon Cacao Swirl Cake
Yields one 6" cake
1/2 cup almonds (I used raw sprouted: best for digestion)
3 dried figs *or* 4 medjool dates
1 TBSP avocado oil
1-1/2 tsp maple syrup
1/4 tsp cinnamon
1/2 cup almond butter
1/4 cup vegan protein powder (vanilla or unflavored)
1 tsp cinnamon
2-1/2 TBSP pure maple syrup or raw honey
2 TBSP avocado oil
1/4 cup water
1/4 cup unsweetened almond milk
3/4 tsp pure vanilla extract
1/4 tsp sea salt (unless almond butter is salted, then omit)
6 to7 medjool dates
2 TBSP raw cacao powder
1 TBSP avocado oil
1 TBSP pure maple syrup or raw honey
2 tsp molasses
1/2 tsp pure vanilla extract
1/4 tsp sea salt
1. In a food processor, mix the dry base ingredients until crumbly, then add in the oil and syrup.
2. Press into a parchment paper-lined 6" cake pan or springform pan for easy removal and place in the freezer.
3. Puree the filling ingredients and set aside half. Add the cacao layer ingredients to the half of the base in the food processor and puree until smooth. Place half this mix on one side of the crust, then place the plain mixture on the other side. Use a knife to cut and swirl.
4. Freeze for 6-8 hours. Make any of my raw vegan cookies for an optional and AMAZING topping addition, and garnish with dried hibiscus or rose petals, cacao nibs, hemp seeds or whatever strikes your fancy.
*Oil: Avocado oil or liquified coconut oil works best
**Fruit: dried figs or dates or a mix of the two can be used in both the base and cacao filling
***Raw local honey is my preferred pick, but strict vegans should opt for maple, obvi.