Coconut Cream Cake with Chocolate Ganache
A rich chocolate walnut crust layered with freshly sliced strawberries, creamy coconut vanilla bean cream and drizzly chocolate ganache frosting. This is a recipe from Marquis Matson of Real Raw Kitchen however it seems to have been gifted straight from heaven above. Delicious and oh so decadent!
- Basic Chocolate Crust:
- 2 cups walnuts
- 1/4 cup cacao powder
- 1/4 cup dates, soaked
- 1 t sea salt
- sliced strawberries
- Coconut Cream Center:
- 2-3 coconuts, meat scraped out & water reserved
- 1/2 cup coconut oil
- 1/2 cup dates, soaked
- 1/4 cup coconut butter
- 1 t vanilla, bean scraped (or extract)
- Chocolate Ganache Frosting:
- 1/2 cup maple syrup (non raw)
- 3/4 cup cacao powder
- 1/3 cup coconut oil, melted
- 1/4 cup water
Adapted from rawfoodrecipes.com
Basic Chocolate Crust:
1) Place everything into a food processor and process until sticky, but not pastey.
2) Dump the contents into a springform pan and press down until flat and even.
I used a 6" springform pan, you can adjust the ingredients according to the size of your pan.
3) Next, place your sliced strawberries standing along the edge of the crust to create a border (see picture above)
4) Use any remaining sliced strawberries to line the top of the crust, to be covered by the coconut cream.
Coconut Cream Center:
1) Place all of the ingredients in a high speed blender.
Use about a cup of the reserved coconut water and add to the blender.
2) Blend until completely incorporated, using the tamper to press down the ingredients toward the blade. (a Vitamix rocks in a recipe like this)
3) Add water only if needed. The thicker it is the easier it sets in the fridge, though liquid may be needed to facilitate blending.
4) Pour the contents into your springform pan lined with the crust and strawberries.
Use a spatula to spread the cream until the sides are filled and the contents are even.
5) Place in the fridge to set while you work on the chocolate.
Chocolate Ganache Frosting:
1) Place all of the ingredients, save the water, in a food processor and process until a sauce is formed.
Scrape down the sides as needed.
2) Add the water a tablespoon at a time until a thick and spreadable consistency is achieved.
3) Pour over the top of the coconut cream layer.
Refrigerate to set, overnight.
I found that a full 24 hours in the refrigerator allowed the best set time. It was still soft but firm enough to display and cut easily. This is no joke and is a very rich dessert, you could easily share this with 12 people!