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.
2 c. almonds, soaked 12 hours, sprouted 12 hours
2 c. dates
1/3 c. raw carob
2 tsp. vanilla powder or extract
Grind the almonds in a food processor – to a fine meal. Add the dates, carob and vanilla and process until it forms a ball. Press onto a cake plate to form a 10-inch round.
1/2 c. cashews
1/4 c. shredded coconut
1/4 c. rejuvelac or water
1 tsp. coconut oil
1 tsp. vanilla powder or extract
Process all until creamy. Spread evenly over cake with a damp knife. This is one of those, “Oh…my…gosh” cakes.
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