Boston Cream Pie. (Almost Raw. Vegan.) Love to Boston.

By TAMMY-6

Ingredients

• Top Layer:
• 1/2 cup raw walnuts
• 4 large Medjool Dates, pits removed
• 2 tsp agave, maple or brown rice syrup
• pinch of pink salt
• 1 Tbsp softened virgin coconut oil (organic)
• 1/8 tsp cinnamon
• Cream Layer:
• 1/2 cup raw cashews***
• 2 1/2 Tbsp hot water
• 2 tbsp softened virgin coconut oil (organic)
• 2 Medjool dates (pitted)
• 1-3 drops vanilla extract or raw vanilla bean (optional)
• If you have time to soak your cashews -DO IT. Your cream will be MUCH silkier and softer than mine. I could only flash soak in hot water for a few minutes, thus my cream was a bit textured)
• Bottom Layer:
• 1/3 cup raw walnuts
• 1 date, pitted
• 1 tbsp raw hemp seeds (not blended)
• Chocolate Ganache:
• 1/3 cup dark chocolate chips (vegan)
• 1 1/2 Tbsp virgin coconut oil (organic)
• pinch of salt

Details

Servings 4
Adapted from kblog.lunchboxbunch.com

Preparation

Step 1

Directions:

1. Start by blending the nuts and date for your bottom layer. Set aside.
2. Oil up your cake bowl. I used a Matcha bowl which is about four inches wide and 3 inches deep (estimate) it worked well as a mini cake pan. You could use muffin tins and make several mini cakes even a wide coffee mug could work. Grease all side very well with coconut oil.
3. Combine all the top layer ingredients in blender. Blend until smooth yet still a bit textured. Transfer out of blender and press into your cake dish.
4. Blend the cream layer ingredients. I left my blender on low for a good 2 minutes to really make the ingredients smooth and creamy. Pour this layer over top the "top" layer.
5. Ad the crumbly "bottom layer" over top the cream layer and sprinkle hemp seeds over top.
6. Chill in the freezer for a good half hour to chill and firm. (I probably did not do this long enough since i was rushing, and so my cake came out soft and a bit morphed. I just molded it back together a bit.
7. Warm the chocolate and oil in the microwave for 30 seconds - 1 minutes. Stop heat and stir - every 20 seconds so the chocolate does not burn. When chocolate is silky and smooth it is ready.
8. Loosen sides of your cake and transfer onto plate. If you are having trouble removing, you can soak bowl in hot water bath for a few seconds to loosen the sides.
9. Pour chocolate over top the chilled cake. It will start to firm up once it hits to cold cake. Allow it to drizzle a bit over the sides.
Serve soft with melty chocolate OR place back in the fridge and serve at a more chilled state. I like to allow the chilled cake to soften a bit either way so the chocolate is silky and not hard.