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You are here: Home / Recipes / Cake / Halloween Cake

Halloween Cake

October 21, 2015 By Deviliciously Raw

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Halloween2_(8_of_47)[1]

“eye-catching” Halloween Eyeball Cake – tasty and scary, a delightful combo!
A spooky Halloween party wouldn’t be complete without guests munching on a display of hair-raising eyeballs …

Halloween Cake


Ingredients for Eyeballs ( makes 12 ):
1 cup almond meal
1+ 1/4 cup shredded coconut
1/4 cup coconut oil 1 tsp coconut nectar
1/4 cup filtered water

Place all ingredients into a food processor fitted with the S blade and process until ingredients form a stick ball. Pour the mixture in a small bowl and place in a fridge for about 30 minutes ( or until the mixture firm enough to roll into balls ). Remove from fridge and form mixture into small balls. Then add in (press down) the chocolate chips

Ingredients for Raw Chocolate Chips:
1/4 cup cacao butter ( melted )
1/3 cup cacao powder
1 tbps coconut nectar

How to prepare chocolate chips:
• cover a chopping board with baking paper and place in freezer.
• melt the cacao butter until it is liquid,
• once melted add remaining ingredients and slowly whisk together until smooth,
• keep stirring the mixture until starts to thicken
• when the chocolate mixture riches a kind of pudding looking it’s time to start making the chips ( by using a coffee spoon which is smaller version of the teaspoon ) scoop 1 spoon chocolate onto your baking sheets
• when you ready with all your chips,
• let sit them in a freezer to set.
• Store in the fridge.

Ingredients for Beetroot puree:
1 small sized beetroot, peeled
1/3 cup raspberry
8-10 soft dates
1/3 cup filtered water

Place all ingredients into a high speed blender and blend until smooth.

Halloween2_(35_of_47)[1]

Halloween2_(9_of_47)[1]

Ingredients for Cake Base:
1 cup rolled oats
3/4 cup shredded coconut
1 cup soft dates
2 tbsp filtered water

Place all the ingredients into a food processor and process until well combined. Press the mixture into a parchment lined  baking pan.

Filling:
2 fuyu persimmon
1 orange, peeled
1/2 cup goji berries
1/2 cup cashew, soaked

Place all ingredients into a high speed blender and blend until smooth. Pour the cream over the base, add some beetroot puree and let sit in the freezer (about 3-4 hours) or until it’s set. Enjoy!

Halloween2_(11_of_47)[1]

Halloween Cake
 
Save Print
Prep time
1 hour
Total time
1 hour
 
Author: Deviliciously Raw
Recipe type: Cakes
Cuisine: Raw, Vegan
Serves: 1
Ingredients
  • Ingredients for Eyeballs ( makes 12 )
  • 1 cup almond meal
  • 1+ ¼ cup shredded coconut
  • ¼ cup coconut oil 1 tsp coconut nectar
  • ¼ cup filtered water
  • Ingredients for Raw Chocolate Chips:
  • ¼ cup cacao butter ( melted )
  • ⅓ cup cacao powder
  • 1 tbps coconut nectar
  • Ingredients for Beetroot puree:
  • 1 small sized beetroot, peeled
  • ⅓ cup raspberry
  • 8-10 soft dates
  • ⅓ cup filtered water
  • Ingredients for Cake Base:
  • 1 cup rolled oats
  • ¾ cup shredded coconut
  • 1 cup soft dates
  • 2 tbsp filtered water
  • For Cake Filling:
  • 2 fuyu persimmon
  • 1 orange, peeled
  • ½ cup goji berries
  • ½ cup cashew, soaked
Instructions
  1. For eyeballs - Place all ingredients into a food processor fitted with the S blade and process until ingredients form a stick ball. Pour the mixture in a small bowl and place in a fridge for about 30 minutes ( or until the mixture firm enough to roll into balls ). Remove from fridge and form mixture into small balls. Then add in (press down) the chocolate chips.
  2. For beetroot puree - Place all ingredients into a high speed blender and blend until smooth.
  3. For Cake base - Place all the ingredients into a food processor and process until well combined. Press the mixture into a parchment lined baking pan.
  4. For Filling - Place all ingredients into a high speed blender and blend until smooth. Pour the cream over the base, add some beetroot puree and let sit in the freezer (about 3-4 hours) or until it’s set. Enjoy!
Notes
How to prepare chocolate chips:
• cover a chopping board with baking paper and place in freezer.
• melt the cacao butter until it is liquid,
• once melted add remaining ingredients and slowly whisk together until smooth,
• keep stirring the mixture until starts to thicken
• when the chocolate mixture riches a kind of pudding looking it's time to start making the chips ( by using a coffee spoon which is smaller version of the teaspoon ) scoop 1 spoon chocolate onto your baking sheets
• when you ready with all your chips,
• let sit them in a freezer to set.
3.5.3208

 

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Filed Under: Cake, Halloween, Recipes Tagged With: Dairy free, Gluten-Free, Goji berry, Guilt free, Healthy Recipes, Plant based diet, Quick healthy recipes, Raw Food, Raw Food Diet, Raw Food Recipes, Raw Vegan Dessert, Superfood, Vegan, Vegan Recipes

Previous Post: « Raw Vegan Goji and Pumpin Mini Cakes
Next Post: Here’s my grand Halloween Recipe Roundup Post! »

Reader Interactions

Comments

  1. pinkiebag

    October 22, 2015 at 8:41 pm

    What a fab idea. They eyes made me squirm a little if I’m honest.
    http://pinkiebag.com/

    • Deviliciously Raw

      October 23, 2015 at 3:59 am

      Haha! Thank you so much!

Trackbacks

  1. Here’s my grand Halloween Recipe Roundup Post! | Deviliciously Raw says:
    October 22, 2015 at 10:36 am

    […] http://deviliciouslyraw.com/2015/10/21/halloween-cake/ […]

  2. Halloween taart | Puur, wild & raw says:
    October 27, 2015 at 7:43 am

    […] heb eigenlijk niks met Halloween, maar toen ik deze taart van Deviliciously Raw voorbij zag komen was ik helemaal verrukt. Ik heb de taart nog niet gemaakt, […]

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