Goddess Cream Cake recipe

 Goddess Cream Cake from the book "Kristen Suzanne's Ultimate Raw Vegan Chocolate Recipes" pg 36



Yields one 8 or 9 inch spring form pan (we just used a regular 8 x 8 square pan)

(Julie's notes are in parenthesis)

The Crust

1 c. raw walnuts
1/4 c. raw cacao nibs
3/4 c. dried coconut, shredded and unsweetened
2 tsp. raw chocolate powder (or raw carob powder)
1/2 c. raisins

The Filling--Base Layer

2 1/4 c. raw cashews
3/4 c. raw agave nectar
1/2 c. water
1/2 c. raw cacao butter, liquid
2 T. coconut oil
1 T. almond extract (I omitted)
1 T. coconut extract (I omitted)
3/4 c. raw chocolate powder (or raw carob powder)
1/8 tsp. Himalayan crystal salt
2 T. soy lecithin, opt. (make sure you get the non-GMO kind)

The Filling--Top Layer (Double this--it's really good!)

1 c. raw cashews, unsoaked
1/2 c. water
1/4 c. + 1 T. raw agave nectar
1/4 c. cacao butter, liquid
2 T. coconut oil
1 tsp. almond extract (I omitted)
1 tsp. coconut extract (I omitted)
pinch Himalayan crystal salt
1 tsp. psyllium powder (I omitted)
1-2 T. raw cacao nibs, ground

The Crust directions

Using a food processor, fitted with the "S" blade, grind the walnuts and cacao nibs to a coarse grind. Add the coconut and chocolate powder and pulse to mix. Add the raisins and process until the mixture begins to stick together when you press some between two of your fingers.

Press the crust mixture firmly into the bottom of your spring-form pan. Place in the freezer until you're ready to pour in the filling.

The Filling--Base Layer Directions

Place the cashews in a bowl and cover with enough water by about an inch. Let them soak for 1 hr. Drain off the water and give them a quick rinse.

Using a food processor, fitted with the "S" blade, process all of the ingredients, except the soy lecithin, until very smooth. This could take a few minutes and you might have to stop it a few times to scrape down the sides. Then, add the soy lecithin and process briefly to mix.

Pour the filling mixture on top of the crust and smooth the top using an offset spatula for best recults. Place in the freezer for 1-2 hours to set.

The Filling--Top Layer Directions

Grind the cashews into a powder using your blender. Add the remaining ingredients, except the psyllium powder and ground cacao nibs, and blend until creamy. Add the psyllium powder and blend briefly to mix. Pour into a small bowl and set aside until you're ready to spread it on top of the filling base. After the filling base has set in the freezer, pour the filling top layer on top, and smooth with an offset spatula.

Sprinkle the ground cacao nibs on top. Place in the freezer for an hour or so, and then you can transfer to the refrigerator until you're ready to eat. Goddess Cream Cake will stay fresh in the refrigerator for up to a week, or in your freezer for 6-12 months, when stored in an airtight container. (Trust me, it won't last that long--it will be eaten!)