Solti's Birthday Choc~Almond~Goji Cake :)

It was my littlest one's Second Birthday at the start of July... this is the recipe for the cake that I made him!  I made a single batch recipe on his actual birthday, just dusted with icing sugar, and then made the mega-cake for his party!

CAKE:

1 1/2 cups Wholemeal Spelt Flour
1 cup Almonds, ground
3/4 cup Coconut Palm Sugar
1/2 cup dried Goji berries, ground
1 tbsp Raw Cacao Powder
3 tsp Baking Powder
1 cup rice / soy / nut milk
1 tbsp Chia Seeds, soaked in 3Tbsp water
Seeds of 1/2 Vanilla Bean, or 1 tsp of extract
Coconut oil for greasing tin.

Preheat oven to 180 degrees Celcius.
Combine dry ingredients in a mixing bowl.
Make a well in the centre and add wet ingredients.
Mix until well combined.
Grease cake tin with Coconut Oil.
Pour batter into tin.
Bake for around 25 minutes, until cooked through.


Chocolate Mud 'GANASH':

100g of Vegan Dark Chocolate
2 tbsp Coconut Oil
1 1/2 cups Cashew Nuts
1 tbsp Avage Syrup

Gently melt Chocolate and Coconut Oil over low heat.
Puree Cashews and Agave in high power blender to form a thick paste.
Add melted Chocolate and Coconut Oil to blender and ... blend to mix well :)
Work as quickly as you can to spread the mixture while still quite warm.

**This is not a refined recipe, texturally I would try a couple of things differently next time, like soak the cashews first and maybe add a little (or more) water to the mix to increase spreadability.  But damn it tasted good ;-) Ha ha **

Bliss Balls!!

This recipe is an absolute regular feature in our house... here is our adaptation, based on the recipe from Bliss Cafe which can be found at http://blissorganiccafe.com.au/recipes.html

INGREDIENTS:

1 cup raw whole Almonds
2 cups pitted Medjool Dates
1 cup raw whole Walnuts
2 cups dried Goji berries
1/2 cup Sunflower Seeds
1/2 cup Pepitas
1/4 cup Shredded Coconut
1/4 cup Sesame Seeds
1/4 cup raw Cacao Powder
Extra Coconut for rolling balls in!

Combine ingredients one at a time in a food processor or high powered blender (love my Vitamix!) in the order listed.  All ingredients should become relatively well pureed and become quite a heavy sticky 'dough'.  Form balls of desired size and roll in the extra coconut.  Store in a sealed container in the refrigerator.  Goes well with a nice cup/pot of green or herbal tea :)

Chocolate Mousse Pie

CRUST:
1cup almonds & 1cup walnuts, ground to meal
1 tbsp dessicated coconut
3 pitted medjool dates, blended to paste
2tbsp coconut oil

Combine all ingredients, press into pie dish, put in freezer while preparing filling.

FILLING:
3 large Avocados
3 tbsp raw cacao powder
2/3 cup Agave Syrup (dark)
2tbsp coconut oil

Blend until smooth and well combined, pour and spread into crust & refrigerate!!