You can roll this cake whistling and eat it right away if you can’t wait: it’s that easy and fast. Slice it up and enjoy your guilt free snack with a cup of mint tea. This cake can seduce anyone, business partners at your meeting table included.
TOOLS YOU NEED
A paste role or a clean glass bottle
A food processor
A mix bowl
FOR THE DOUGH
0,55 pound or 250 g. pecan nuts
0,55 pound or 250 g. pitted medjool dates
Quite some ground cinnamon (be generous)
FOR THE CHOCOLATE FILLING
4 heaped scoops of raw chocolate powder
4 TBS Agave (you might have to add more, depending on how high you made your heaps of cacao)
A pinch of Himalayan salt to bring the flavours out
A pinch of cayenne for a subtle glow (optional)
1/2 tsp melted coconut butter
THE MAKING OF…
Weigh and throw the pecan nuts in your food processor
Add the dates
Pulse until you have a nice sticky consistency. Don’t let it run too long or the nuts will release all their oils. You can test by taking some between your fingers and press; if it sticks and the nuts are grind fine, it is ready!
THE CHOCOLATE SAUCE
This sauce has to be a firm consistency, a creamy paste that’s not too runny but is easy to spread.
Place the cacao powder, Himalayan salt and cayenne in a mix bowl and poor the agave in it
Whisk until the agave blends with the powder, this can take a minute; be patient and don’t add more agave too fast
Add the coconut butter and mix well
If it is not enough agave to get the right thickness, add some more
INSTRUCTIONS FOR THE ROLL
Place a large piece of baking paper on your kitchen counter or table
Sprinkle enough cinnamon on the baking paper so the dough won’t stick to it
Now make a ball of your dough and place it on your counter on top of the cinnamon
Take your paste roll or a glass bottle, rub it in with cinnamon so it won’t stick: roll out the dough gently into a square of about 0,19 inches/0,5cm thick
Make a nice firm square by cutting off the edges with a knife
Take your chocolate, place it on your pecan layer and spread evenly with a table knife
Make sure all is well covered with a thin layer of luscious sauce, also the edges
Now you pick up the end nearest to you and start rolling
Push the roll a little bit down so the cake closes nicely and gets a lovely shape
Sprinkle with cinnamon dust
Cut into luscious 1 inch/2cm slices and serve with a cup of tea
Or put in the refrigerator for a few hours/overnight until it is all firm and set to slice
You can also sprinkle with chocolate powder if you are not a fan of cinnamon or to make a variation
You can add some chopped up pecans on the dough before rolling, or raisins if you have a very sweet tooth
This roll stays well for weeks in the fridge… if it gets that time
Leftovers of the dough? Press it into small bite size balls to pop in your mouth as a quick energy pick up snack
Are you a dessert lover and that’s your biggest weakness in your weight-loss journey?
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