There’s nothing like it. German chocolate cake – which is actually American-made – is one of the most decadent and wonderfully original desserts you could ever sink a fork into. And you’ll need a big fork, because you won’t want to miss a single sliver of moist chocolate or creamy coconut-pecan frosting. With so much love poured into it, this may be the surprise you make for that special someone. Don’t take offense if they can’t polish off the whole shebang. Even though it’s missing refined sugar, gluten and dairy, this raw truffle pie version is a force of layers to be reckoned with.
Serves 8
Ingredients
Crust
1/2 cup pitted medjool dates (should be soft or can soak in water for a few hours to soften)
1/2 cup pecans
1/2 tsp. vanilla flavoring
1/4 tsp. sea salt
Filling
1-1/2 cups cashews, soaked in water overnight in fridge (rinse and drain before using)
1/2 cup shredded coconut
1/4 cup cacao powder
6 Tbsp. unsalted creamy almond butter
1/3 cup coconut oil, melted
1/3 cup coconut nectar, plus 1 Tbsp.
1/3 cup water (preferably filtered)
2 tsp. vanilla flavoring
Note: Can substitute coconut nectar for maple syrup.
Directions
- In a food processor, add all crust ingredients and pulse to chop until a fine mixture forms. Test the mixture by rolling a little bit in your hands to see if it holds together. If it’s too crumbly, use your hands to continue mixing everything until it all comes together.
- Add crust to a 6- or 7-inch spring form pan and press down firmly, making sure the edges are packed down and the bottom is as even as you can get it. Note: if you do not have a spring form pan, you can use a cake pan lined with parchment paper.
- In a blender, add all filling ingredients except the shredded coconut, cacao powder and almond butter. Blend on high until smooth (it will take a couple minutes).
- Scoop out half of the mixture and set aside.
- Add cacao powder to remaining half still in the blender and mix until well combined. Taste and add more coconut nectar/maple syrup for more sweetness, if needed. Blend again to incorporate.
- Pour the filling from the blender into the crust, scraping out all the excess with a spatula. Smooth filling so it’s even and place in the freezer.
- Pour the other half of the filling mixture back into the blender and add the almond butter. Blend until well combined. Taste and add more coconut nectar/maple syrup if needed.
- Pour the filling into a small bowl, add shredded coconut and stir until coconut is thoroughly incorporated.
- Remove pan from freezer and pour the remaining filling over top, smoothing down evenly with a spatula.
- Lightly sprinkle extra shredded coconut and chopped pecans on top of cake. Place in the freezer to set and become solid, about 4 hours or overnight.
- About 30 minutes before serving, remove cake from freezer. Make it easier to slice by running a sharp knife under warm water first. Cut 8 slices and enjoy once it’s fully defrosted. Store leftovers in the freezer.