With Valentines Day creeping up I thought I'd post a recipe that is fitting for the occasion. I've been too busy making raw chocolates (get your orders in soon!) to make any special new desserts so instead I'm sharing a recipe that I created a few years ago and was featured on Give It To Me Raw. Traditional Italian Zucotto is a well known dessert that I've never actually eaten, BUT I got inspired to make a raw version that turned out wonderfully. Several people have made it since that time and said they really enjoyed it. I hope you do too!
Chocolate Almond Zucotto
An Italian classic in the raw. Walnut cake with a hint of orange is layered with crunchy almond vanilla cream, and smooth rich chocolate cream, in this elegant dessert. Serve it with orange segments , or fresh seasonal berries for an added burst of flavor and lightness.
1 cup walnuts
2/3 cup almonds
1 cup pitted, packed medjool dates
1/2 teaspoon orange zest
1/2 teaspoon pure vanilla extract
In a food processor, grind the almonds into a fine powder. Transfer to a bowl.
Grind the walnuts into crumbs. Add to the almonds.
Process the dates with the zest and extract until smooth. Add the nuts and process into a smooth dough.
Line a 1 quart mixing bowl (or bowl of your choice to make it smaller or bigger) with plastic wrap and press the dough evenly into the bottom and up the sides. Set aside.
1 cup cashews
1/3 cup almond milk
3 tablespoons maple syrup
1 1/2 -2 teaspoons pure almond extract
1/3 cup melted coconut oil
2 tablespoons chopped almonds
Blend all but the coconut oil and chopped almonds, until smooth.
Add the oil and blend again. Transfer to a bowl and fold in the almonds.
Spread a thick, even layer of the cream on the cake layer.
Chill in the freezer for a few hours, or until the cream is firm enough to spread the next layer on top.
Cacao Whipped Cream
3/4 cup almond milk
1/2 cup cashews
1/2 cup walnuts
3 tablespoons cacao powder
3 tablespoons maple syrup
2 teaspoons carob powder
Seeds of 1/2 vanilla bean
Pinch celtic sea salt
2 tablespoons melted cacao butter
1 tablespoons coconut oil
In a blender, combine all but the butter and oil, until smooth and creamy.
Add the cacao butter and coconut oil and blend to incorporate.
Spread the mixture over the almond cream, filling the hole.
Chill the cake in the freezer for a few hours, or in the fridge overnight, until firm.
To unmold, invert the cake onto a plate. Remove the bowl and plastic wrap.
Dust with cacao powder, slice, and enjoy with friends!
Snuggle up with your sweetie and enjoy a slice of this!