Halloween Cake

“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.

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!

Halloween Cake

 

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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.

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