Monday, July 19, 2010

Woody Harrelson’s Birthday

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Raw Chocolate Ganache Cake

1 cup raw cashews, soaked in water for at least an hour to soften and drained
4 pitted Medjool dates
2 tablespoons agave nectar
2 tablespoons raw unsweetened cacao powder
1/4-1/2 cup water

3 cups raw walnuts
6 pitted Medjool dates
1 cup raw unsweetened cacao powder
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
1/4 cup raw agave nectar

1. Ganache: Place cashews, dates, agave and cacao into a food processor and process until smooth. Add water as needed to make a frosting-like consistency.

2. Cake: Place walnuts, dates, caco, cinnamon, sea salt and agave into a food processor and process until smooth.

3. To assemble: Divide cake mixture in half. Shape each half into a 1-inch high, flat-topped round. Frost the top of one round with ganache and stack the other on top. Top with the remaining ganache. Refrigerate for at least 30 minutes before serving.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.