German Chocolate Truffle Cake

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For as long as I can remember, my mother has always been a big fan of cake.  My mother is originally from the Philippines.  There, they have meriendas, which is an afternoon snack and a time when they enjoy coffee with something sweet.  I grew up watching my mom enjoy her coffee with either a pandesol (Filipino bread roll), donut, Filipino rice cakes, and on special occasions a slice of German chocolate or Sara Lee three-layer chocolate cake.  Her favorite among them is the German chocolate cake.  So each year for her birthday, my sisters and I try to get her German chocolate cake.

I have always adored the way my mom says “chocolate” in her gentle Filipino accent, and the way she enjoys her cake makes whatever she eats look even more delicious. It’s no surprise that I inherited my love for chocolate from her.

As a tribute to my ever-supportive, hardworking, and chocolate cake-loving mother (mother of 6 daughters), I dedicate this German chocolate recipe to her.  It is not your typical German chocolate cake since this is a raw vegan truffle-cake version.  It’s smooth and decadent, but still with a nice crunch from the pecans and chewiness of the shredded coconut.

I hope she approves!

 

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I want to give Vitacost.com a huge thanks for kindly sending me ingredients that inspired this cake!  Click on the ingredient links to purchase the same ingredients I used to make the German Chocolate Truffle Cake.  Click here for Vitacost.com savings. 

 

German Chocolate Truffle Cake

Servings: 8

Time: 1 day

Diet: V, GF, DF, SF, R

 

Ingredients:

Crust:

1/2 cup raw pecans

1/2 cup soft Medjool dates, pitted

½ tsp vanilla extract, no alcohol

¼ tsp sea salt

 

Filling:

1 ½ cup raw cashews, soaked in filtered water overnight in the refrigerator.  Rinsed and drained.

1/3 cup filtered water

1/3 cup coconut oil, melted

1/3 cup plus 1 Tbsp coconut nectar*

2 tsp vanilla extract

6 Tbsp unsalted almond butter

½ shredded coconut

¼ cup raw cacao powder

 

Note: *can substitute with maple syrup

 

Garnish:

shredded coconut, as needed

chopped pecans, as needed

 

Directions:

1.  Make the crust.  Place the pecans, dates, vanilla extract, and sea salt in the food processor with the blade attachment and pulse to chop until you reach your desired texture (you will want a finer crust than a chunkier one).  Test the crust by spooning out a small amount and rolling it in your hands.  If the crust mixture holds together, your crust is perfect.  If not, try to mix the mixture with your hands until it comes together.  Pour the crust mixture into a 6-7” spring-form pan (if you don’t have a spring-form pan, use a cake pan lined with plastic wrap) and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.

2.  If the coconut oil is solid, gently heat the oil in a small saucepan on low heat until it changes into a liquid state.

3.  Place all of the filling ingredients into the blender EXCEPT for the almond butter, shredded coconut, and cacao powder, and blend on high until very smooth (this may take a couple minutes).

4.  Divide the mixture in half by removing about 1 1/3 cup of the mixture from the blender.  Set aside.

5.  Add the cacao powder to the remaining mixture in the blender.  Blend until well combined.  Stop the blender and taste.  If you think it needs more sweetness, add about ½-1 Tbsp of coconut nectar and blend again.

6.  Pour the filling into the crust, using a silicon spatula to scrape out all of the mixture. Smoothen it out evenly with a silicon or offset spatula.  Place the pan in the freezer.  No need to wash out the blender.

7.  Add the remaining cake base to the blender and add the almond butter.  Blend well.

8.  Taste the mixture.  If you feel the filling needs a little more sweetness, add about ½-1 Tbsp of coconut nectar, and blend.

9. Pour the filling into a small bowl, add the shredded coconut, and mix well.

10.  Retrieve the pan from the freezer and pour the filling into the crust and smooth it out evenly with a silicon or offset spatula.

11. Lightly top the edges of the cake with shredded coconut and chopped pecans.

10.  Place the cake in the freezer until solid, about 4 hours or overnight.

11.  To serve, remove from the freezer 30 minutes prior to eating.  Run a smooth, sharp knife under hot water and cut into slices.  Serve when fully defrosted.  You should get 8 slices.  Serve on its own, or the way I like it, topped with chopped peanuts!  Enjoy and store leftovers in the freezer!

 

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