Birthday and Rich Chocolate Dream Cake

Here's a picture of my beautiful rich chocolate dream cake. It's almost all raw and very delicious and indulgent. It's sweetened with agave nectar and maple syrup (both with a low glycemic index). So yes, Carla, I made myself a raw Birthday cake.

I had a wonderful Birthday yesterday. Andy took me out to breakfast at a wonderful little cafe in Ashland. I had lemon ricotta stuffed french toast served with warm berry sauce. Not raw but absolutely delicious. Then we met my sister and brother at a bowling alley in Medford and went bowling (there's not too much to do around here except bowling). I got second place with a score of 99. My 3-year-old nephew Quin got 70 (with bumpers, but still impressive). Then Andy and I went to a movie - we saw Vantage Point, which was pretty good. Go Dennis Quaid.

Then Andy took me home and my whole family was at our house for a surprise party! I sort of knew about it, but I didn't think that my sister and brother would be there. Then a bunch of people stopped by throughout the evening to eat food, hang out, and to wish me a happy birthday. It ended up being a wonderful day.

As per Emily's request, here is the recipe for my Rich Chocolate Dream Cake:

For the Crust:

1 Cup Almonds

1/4 Cup Cocoa Powder (Cacao Powder)

2 TB Agave Nectar

1 Tsp. Virgin Coconut Butter

2 Tsp. Vanilla Extract

1/4 Tsp. Sea Salt

Step 1 In a food processor, grind the almonds and cocoa powder together until fine. Do not over-process. Then add in the sea salt, vanilla, coconut butter and agave and pulse a few times.

Step 2 Press into bottom of 7″ Springform Pan and set in the freezer.

For the Filling:

5 oz Bittersweet Organic Chocolate (Green and Blacks or a raw brand)

1/4 Cup Cocoa Powder (Cacao Powder)

2 Cups Young Coconut Meat

1/4 Cup Virgin Coconut Butter

1/2 Cup Cashew Butter

1/2 Cup Maple Syrup

1/4 Cup Agave Nectar

2 TB Vanilla Extract

Step 1 Melt the chocolate over a pan of hot water in a heat safe bowl (double broiler), or in a dehydrator.

Step 2 Add everything to a high speed blender until smooth. Pour into the springform pan and set in the fridge or freezer until firm.