Luscious Chocolate Cashew Cake (raw, vegan, gluten-free) and the Blogiversary

Happy Blogiversary to me, Happy Blogiversary to me… Happy Blogiversary TO MEEEEEEEE!!!! Happy Blogiversary to me =D

WOOT! It’s been a whole year. And what a year!  It was November 11, 2012 that I wrote my very first post on Rockmyvegansocks. I think it all started with me reading Angela’s OhSheGlows blog. I remember immersing myself in her blog and trying out so many of her recipes and the feeling I got when my meals went from boring to awesome. I picked up a few other blogs along the way, ThisIsVegan was another fav (she’s given that up, but now has an awesome new blog called Stories of Suburbia – check it out!). I never really thought I could write my own blog, until my good friend Sarina started Earthgiven Kitchen. She encouraged and inspired me to start this, so this post is dedicated to her. And thank you to everyone who reads my blog – it means the world to me =)

Now – on to the cake!!!

Luscious Chocolate Cashew Cake (serves 4)

1 cup of pecans

1 cup of dates

a pinch each of salt & cinnamon

2 tbsp of water

Start by putting your pecans in a food processor and run the processor until they break up into small pieces (not a flour!). Then add your dates, the salt, cinnamon and water and pulse several times until the mixture sticks together. Put this mixture into cute bowls (yes – CUTE bowls!) and place in the freezer while you make the filling.

 

1 cup of cashews (soak these for a few hours)

1/4 + 3 tbsp of coconut milk

1/4 cup of sifted cacao powder

3 tbsp of coconut yogurt

2-4 tbsp of maple syrup depending on your sweetness preference (I prefer my chocolate decadent and stuck with 2)

1 tsp of vanilla extract (use vanilla bean if you have some -I would have preferred to, but didn’t have any on hand)

Put all of the filling ingredients in a blender and blend it up until it is thick & creamy. You may need to add more coconut milk depending on how well your blender works.

Pour the filling on top of crust and put it in the freezer to harden for at least a couple of hours (the longer you wait, the better it will set).

And then if you feel like it, maybe put something on top to make it a little cuter =)

Here’s to many anniversaries to come!

ps. Play this song while you make the cake teehee

I have submitted this recipe on my fav bloghops!

Health Vegan Fridays, Raw Food Thursdays, Gluten-free Fridays & Wellness Weekends.

the veggie nook

16 thoughts on “Luscious Chocolate Cashew Cake (raw, vegan, gluten-free) and the Blogiversary

    1. Huh I have never heard of that song… I’m sure it will now be stuck in my head for the rest of the night (so thanks for that ;p)
      I think I’m bringing fudge to thanksgiving. It’s SO GOOD. Trust me =)

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