gâteau mousse bleuets chocolats de Carmella - un délice

http://www.rawfreedomcommunity.info/forum/showthread.php?t=3130

je l'ai fait hier soir tard. ce matin, y en restait déjà moins que la moitié!!!! ma fille n'a eu besoin que d'un seul appel pour se garocher dans nos jambes et en mettre dans un bol. elle a même fini par admettre, bien à contrecoeur, que je faisais de bons desserts, même si le reste est dégueu....

Delight-full Chocolate Blueberry Cake

Makes one 7 " cake

Crust Variation 1
3/4 cup well packed soft dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch salt
1 1/2 cup ground almonds or loosely packed left-over pulp from making milk
1/2 cup dried coconut
1/2 cup cashews

Place dates in food processor and process until a smooth paste forms. You may need to add a little water.

Then add the rest of the ingredients and mix until smooth.

If using ground almonds instead of wet almond pulp, you might want to add a couple of teaspoons of water for moisture.


Crust Variation 2
1/2 cup Brazil nuts
1/4 cup almonds
1/4 cup shredded coconut
1 tablespoon cacao or carob powder
1 teaspoon vanilla extract
Pinch of salt
2 medjhool dates
1 teaspoon agave nectar
1-2 tablespoons cacao nibs (optional)

Process first 7 ingredients in a food processor until fine. Add agave and cacao nibs (if using) and process some more until the mixture just starts to stick together.


Blueberry & White Chocolate Filling
1 1/4 cups fresh or frozen blueberries (thawed)*
1 1/4 cups cashews, soaked
1/4 cup agave nectar or honey (I used both)
2 tbs vanilla extract
1 tbs lemon juice
1/8 tsp salt
1 tbs + 1 tsp lecithin powder
1/4 cup + 1 tbs coconut oil, melted

*If using frozen blueberries, make sure they are well thawed and at room temperature to avoid the honey turning rock hard during blending.

Blend all ingredients except lecithin and coconut oil until smooth. Add these and blend some more until well mixed. Set mixture aside.


Chocolate Filling
1/2 cup almond milk
1/4 cup agave nectar
3 tbs cacao powder
2 tbs vanilla
Pinch of salt
2 tsp lecithin powder*
1/4 cup cacao butter, melted

*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

Blend all ingredients except lecithin and cacao butter until smooth. Add these and blend some more until well mixed. Set aside.


To Assemble
Press your crust of choice into the bottom of the springform pan.

Pour half of the Blueberry White Chocolate mixture on top and set in the freezer for about an hour.

Top with the Chocolate layer and return to the freezer. (Actually, for mine, I used only half so that the cake had 4 layers.)

Once set, pour the rest of the Blueberry Chocolate layer and return to freezer until ready to serve.

If desired, decorate with blueberries.

Close your eyes and enjoy in good company!

je l'ai fait aussi. c'est vraiment très bon.