RAW CHOCOLATE ‘JAFFA’ SWIRL CREAM CAKE.
 
 
Author:
Recipe type: Dessert
Ingredients
BASE:
  • ½ cup raw macadamias,
  • ¼ cup activated buckwheat,
  • ½ cup desiccated coconut, sprinkle sea salt, sprinkle vanilla,
  • ½ tsp grated orange rind and 3 dried figs.
FILLING: 1st MIXTURE
  • 3 cups raw cashews,
  • 1 cup desiccated coconut,
  • ½ cup maple or coconut nectar,
  • 1 cup fresh orange juice,
  • 6-7 heaped tsp grated orange rind,
  • 1 cup full fat coconut cream and
  • 1 cup coconut oil.
2nd MIXTURE
  • 1.5 cups raw cashews,
  • ¾ cup raw cacao, pinch salt,
  • 1 cup full fat coconut cream,
  • ½ cup pure maple or coconut nectar,
  • sprinkle vanilla and
  • ⅓ cup coconut oil.
Instructions
  1. For the base line a 22cm spring form pan baking paper.
  2. Place all dry ingredients for base into a vitamix or food processor and pulse to it resembles a crumbly mixture. Do not over blend to a butter.
  3. Add softened dried chopped figs and pulse to combine.
  4. Press into base pan and chill in freezer while preparing filling.
  5. For filling mixture 1: Place cashews, desiccated coconut, maple, juice and rind into a vitamix or high powered blender (very important as need it smooth) and blend until very smooth and creamy. Add coconut cream and further blend. Lastly add melted coconut oil and blend well again until fully combined. Pour into a bowl and set aside on your bench while preparing filling number 2.
  6. For filling mixture 2: Place cashews, cacao, coconut cream, maple and vanilla into your vitamix or high powered blender and blend until very smooth and creamy. Add melted coconut oil and further blend very well. Pour into a separated bowl.
  7. Now to assemble and swirl: scoop ¾ cup chocolate mixture and place into a small bowl and place in fridge. This is for your truffles later.
  8. Pour ½ the orange filling onto base. Drop random large spoonfuls of chocolate mixture on top, then alternate with orange filling until both mixtures all used up.
  9. With a skewer place into cake and swirl gently until you create a beautiful effect throughout cake.
  10. Place in the freezer for 2 hours to set and then place in the fridge for at least 24 hours to set. Decorate with truffles.
  11. Truffles: Once extra choc mixture is set using a teaspoon, spoon out and roll gently and roll in cacao powder, ensuring not to handle too long as they melt.
  12. Place on a lined plate and set until firm in fridge. Top cake with your beautiful truffles before you serve for your guests, or yourself.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/fabulous-foodies-tabitha-schutz/