With the 30/60 day Bikram challenge coming to an end last week, and I was teaching both classes on the last day, I thought I'd make a treat for the hard working yogis. Sometimes it's hard to make one thing that everyone will like so I thought a combination of something light like a creamy orange combined with dark chocolate would hopefully satisfy everyone's taste buds. The coconut milk and cashews gives the orange a light flavour which takes the edge off the chocolate ganache, and this was very easy to make, took about 20 mins for the whole thing. Turned out to be a success - lots of happy yogis!
Raw Creamy Orange Dark Chocolate Layer Cake
Base
1 cup raw almonds (soaked overnight)
1/2 cup shredded coconut
6 medijool dates
1/8 tsp Himalayan sea salt
Chocolate Ganache
1 1/2 cups cacao powder
1/2 cup maple syrup
1/2 cup coconut oil
1/4 cup coconut milk
Orange Filling
2 cups raw cashews (soaked 6hrs)
1 cup orange juice
1/2 cup coconut milk
1/2 cup maple syrup
1 TBS vanilla essence
1/2 tsp orange extract
1/4 tsp Himalayan sea salt
1/2 cup coconut oil
3 TBS soy or sunflower lecithin
1. Combine all the ingredients for the base together and blend on med until the nuts are broken down, you might have to scrape down the sides several times. The crust should be able to hold together. Be careful it doesn't get blended too much otherwise it will go into a nut butter mixture. Pat the base into a pan, to make it easier, line it up with cooking paper.
2. Combine all the ingredients for the ganache and blend on high until the consistency is smooth. This shouldn't take long and it should end up being more mousse like than runny
3. Spread evenly over the base and put into the freezer whilst you make the filling. You only need to leave it in there for about 10 mins , just to let it harden enough for the orange layer to go on top, rather than to freeze it solid
4. Combine the ingredients for the orange filling, leave the coconut oil and lecithin last. Blend on high until smooth then add the other two items at the end and blend again
5. Pour over the chocolate layer and smooth out any small bubbles in the mixture. Then put into the freezer for about a few hours to let it all set and then transfer to the fridge to keep. You can scatter orange zest, cacao or candied orange pieces on the top
* When serving for a clean cut, wet the knife beforehand
2. Combine all the ingredients for the ganache and blend on high until the consistency is smooth. This shouldn't take long and it should end up being more mousse like than runny
3. Spread evenly over the base and put into the freezer whilst you make the filling. You only need to leave it in there for about 10 mins , just to let it harden enough for the orange layer to go on top, rather than to freeze it solid
4. Combine the ingredients for the orange filling, leave the coconut oil and lecithin last. Blend on high until smooth then add the other two items at the end and blend again
5. Pour over the chocolate layer and smooth out any small bubbles in the mixture. Then put into the freezer for about a few hours to let it all set and then transfer to the fridge to keep. You can scatter orange zest, cacao or candied orange pieces on the top
* When serving for a clean cut, wet the knife beforehand
