1 cups sesame seeds, soaked 40 minutes to overnight. (1 c. tahini)
3 T coconut oil, softened
1/2 cup coconut, dried, unsweetened
1/3 cup honey
1. Mix together all ingredients , by hand or in a food processor, depending on how crumbly you like it. Pat into 8″ square pan lined with wax/parchment paper. Chill or freeze.
1/2 cup hydrated irish moss
1 cup almond milk
1/4 cup xylitol or sweetener of choice
Pinch of sea salt
1/2 cup coconut oil
To make the filling
Blend the irish moss with the almond/cashew milk, xylitol and salt. Add coconut oil and blend until incorporated. Pour the filling on top of the base and chill until firm.
Chocolate Fudge (optional)
2 T coconut oil or almond butter
1 /4 c. raw cacao powder/carob
1/4 c. coconut nectar, honey or sweetener of choice
dash of vanilla powder
dash of salt
Instructions: Melt gently over a double boiler. Spread on your chosen layer of torte. Chill.
Take the chilled halvah out of the freezer and slide it off the waxed paper with a spatula. Cut into 3 = sections, one for each layer. Press the halvah onto a plate, smooth with the creme filling, and place another layer of halvah on top. Smooth another layer of creme, or add the chocolate fudge next, then the 3rd layer of halvah. Oh…my….goodness!
This dessert is a nutty chocolate cake that’s layered with a walnut filling and a creamy frosting. The taste of coconut is in all three layers! Substitute almonds or hazelnuts for the Brazil nuts.
German Chocolate Cake
on youtube -www.youtube.com/watch?v=AoeBqIUjhUw
1 c. (soaked, sprouted) Brazil nuts
Grind these for about 30 seconds in the food processor. Slowly add:
1 c. soaked dates.
Stir in by hand:
1/3 c. cacao/carob power
1/4 c. coconut milk
dash vanilla powder or 1 tsp. vanilla extract.
Form into cake shape. Make 2-3 cake shapes if you’d like a layer cake. Use parchment paper if you’d like to flip it.For 1 cake, press into cake pan.
Freeze for 10 minutes while you’re making the frosting and filling.
1/2 c. walnuts
1/3 c. honey
dash teaspoon salt
1 c. coconut flakes
Grind the walnuts and stir in the rest of the ingredients by hand. Fold onto each layer.
1/3 c. soaked dates (reserve the date water to make the frosting more creamy, if needed.)
1 tsp. olive oil
1 T. carob/cacao powder
dash salt and vanilla
Cream in a personal blender. Put on top of cake.
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