Had to share this divine dessert!
Celtic sea salt
Learn how to make this lovely and heavenly tasting Raw Vegan Black Forest Cake here ...
Raw Vegan Black Forest Cake
4 cups walnuts (raw, plain)
30 Medjool dates
4 heaping Tbsp carob powder (raw, wild-crafted)
4 tsp coconut oil
2 cups cashews (raw, plain)
2 cups frozen blueberries, blackberries, cherries
15 frozen cherries
a few pinches of Celtic sea salt
water as needed (spring/filtered preferably)
shredded/flaked coconut for garnish
Chocolate Crumble (cake)
*Place 2 cups of walnuts in your food processor (fitted with the S blade) and pulse, and then process until the nuts form a fluffy crumble. Do not over process the nuts! Add a pinch of Celtic sea salt and 10 Medjool dates (pitted). Continue to pulse, and then process until the nuts and dates are well combined and form a sticky crumble. Again, do not over process! Now add 2 heaping Tbsp of carob powder and 1 tsp of coconut oil. Process until the crumble becomes dark chocolate in colour and fairly sticky and moist. Dump the chocolate crumble into a 9 inch pie plat. Press it down using the back of a spoon or your fingers. Set aside.
*Repeat the above step and make a second batch of the chocolate crumble, using the remaining 2 cups of walnuts, 2 Tbsp of carob powder, 10 Medjool dates, a pinch of Celtic sea salt and 1 tsp of coconut oil. Set this crumble aside for the moment.
Creamy Cashew Filling
*Prepare the creamy cashew filling as follows: Using your Vitamix blender, blend 2 cups of cashews with 5 Medjool dates, a pinch of Celtic sea salt, 2 tsp coconut oil and just enough spring water to get it all blending easily. Do not use too much water. Depending on how dense your cashews are you may need more or less water. I generally start by adding 1/2 to 1 cup of water and only add more if I need to. Pour half of the cashew cream over the chocolate crumble layer in the pie plate. Spread it evenly across the entire pie, and set the remaining cashew cream aside for now.
Dark Berry Sauce
*Prepare the dark berry sauce as follows: Using your Vitamix blender, blend 2 cups of frozen dark berry blend (blueberries, blackberries, cherries) with 5 Medjool dates, a pinch of Celtic sea salt and a splash or two of spring water. You may need to use your blending/mixing tool to get it all blended up good. Pour 1/2 of this berry mixture over the cashew cream filling in your pie plate. Spread it out evenly across the entire pie. Set the remaining berry sauce to the side for the moment.
*Repeat the above steps with the remaining chocolate crumble, cashew cream filling and berry sauce, layering in this order in the pie plate.
*Garnish the pie/cake with shredded/flaked dried coconut and whole frozen cherries (as shown in the photo) - or use your own creativity!
*Freeze the pie/cake for at least 30 minutes and up to 2 hours before serving.
**Note: This pie/cake tends to fall apart when you serve it. But, my family loved how the sauces oozed into one another and everything was a gooey mess! If you are concerned with presentation, simply let the cake freeze until completely firm before serving. Although, I'll warn you that it tastes so much better when the sauces and creamy filling are melting into one another!