1/2 cup almond flour
3 Tablespoons coconut palm sugar
, powdered (run through a nut/seed grinder or coffee maker)
1 Tablespoon maple syrup - grade B or *YFS
6 Medjool dates, pitted
1 1/2 teaspoons vanilla extract (or 5 drops Medicine Flower Vanilla Extract)
2 Tablespoons ground flax seed
1/8 teaspoon sea salt
1/2 cup chopped walnuts
Dash of L O V E
Mixed Berry Jam Ingredients:
(can be made in advance and frozen)
1/2 cup mixed berries (fresh or frozen)
2 medjool dates (soft or soaked)
2 Tablespoons water (add more as needed to blend)
1 Tablespoon maple syrup-gradeB (or *YFS) to taste
Chocolate Coating Ingredients:
2 teaspoons coconut oil, melted
2 Tablespoons maple syrup - grade B or *YFS
1. In food processor, mix almond flour, sprouted chickpeas
, Quinoa flour, powdered sugar, dates.(I suggest running sugar through a nut/seed grinder to powder before using)
2. Add remaining ingredients, except walnuts, and mix until mixture balls up. Add 1/2 of the walnuts and pulse chop.
3. Transfer to mixing bowl and fold in remaining chopped walnuts.
4. Using a 3" cookie cutter or ring, press 1/4 of cake mixture into a solid round layer. Repeat until you have 4 layers. The last layer can be smaller...it's for you to break up and eat so you can taste how good it is!
5. Place layers on parchment paper or non-stick dehydrator sheet, and dehydrate at 110 degrees for 6 hours. Flip onto mesh trays and continue to dehydrate another 10 to 12 hours or until it's firm on outside, chewy inside.
6. Store in refrigerator up to 4 days or freezer to extend shelf life.
Directions For Mixed Berry Jam:
1. Blend ingredients and adjust sweetness to your liking.
2. Refrigerate for 3-4 days or store in freezer. Garnish cookies, ice cream, crackers, etc.
3. Spread jam evenly over two chocolate layers. Stack layers and refrigerate to set while making Icing. (Save a spoonful of Jam for garnish)
Directions For Hard Icing -
(Prepare after layers have been dehydrated and filled with Mixed Berry Jam
, stacked and chilled, as It hardens quickly).
1. Make a double boiler by placing grated cacao butter and cacao paste in a metal bowl, over a smaller metal bowl filled with hot water. (or melt in dehydrator). I bring water just to boiling point.
2. Stir in coconut oil, sweetener and cacao powder. Whisk until creamy.
3. Icing will harden quickly, so apply as such. I let this harden with a rough, bark texture. I think it looks yummy that way. An offset spatula
if my favorite tool for this.
4. Coat cake quickly.
5. Sprinkle with shredded coconut, and top with a spoonful of Mixed Berry Jam.
6. Serve - Bring to room temperature. This is dense, like fudge. Cut small slivers and it will melt in your mouth!
Approximate Servings: 10 or more.
(press dough into molds, or hand shape small cookies or brownies). Don't stack all 3 layers. Prepare (2) cakes with 2 layers each. Serve ONE layer, freezing the others for future use, or make large big dessert pizza slab with all of the dough. Cover with Chocolate Coating and put Mixed Berry Jam on top. Get creative.