ChocoMango Raw Cake

21/07/2016

When life gives you mangoes make a sparkling ChocoMango raw cake!

I am really pleased with the way this raw cake came out, especially the sharpness of the mango custard, which is also extremely easy to make. Let’s see..

Mouth-watering mangoes are one of the few tropical fruits, largely available here in Brazil, with a Glycemix Index of 50, a Glycemic Load of 6, and a maximum serving portion of about 160 gr. 

As for the Choco layer, I have used a mix organic unsweetened cocoa powder and carob powder (GI 15). Cocoa powder has to be used with a light hand, otherwise its flavor could be too overpowering in the batter. Carob powder is not as flavorful as cocoa, it is also naturally sweeter and darker, helping to reach that perfect natural coloring and taste without a glitch! Carob powder is also rich in fiber, low in fat, it contains antioxidants and has no caffeine, what else?

The choco layer is thickened by using frozen bananas, thier GI is about 55, glycemic load of 10 and maximum serving of 100 gr. 

Note that I have made this cake using a 12 cm round mold, however you can also make a 24 cm pan by simplying multiplying all the ingredients below by 3 (for sugar and cacao powder you can also trust your taste).

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ChocoMango Raw Cake

  • Servings: 2
  • Difficulty: low
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Ingredients

CRUST

  • 100 gr of your favorite nuts (my blend was 50 gr of cashews and 50 gr of almonds)
  • 1/2 tablespoon of chia seeds
  • 5 gr of coconut sugar
  • 1 tablespoon of coconut oil or Homemade Coconut Ghee
  • 1 tablespoon of chocolate nibs (optional)
  • a pinch of salt (optional)

CHOCOLATE LAYER

  • 200 gr of frozen bananas (about 3 lady finger bananas)
  • 50 gr of hazelnuts
  • 15 gr of coconut sugar
  • 1 tablespoon of cocoa power
  • 1 tablespoon of carob power
  • 40 ml of coconut oil or  Homemade Coconut Ghee
  • 40 ml of coconut water (or simply water)
  • 1 tablespoon of vanilla extract

MANGO CUSTARD

  • 1 mangoes
  • 2 tablespoon of fresh lime juice
  • 1/2 tablespoon of agar agar
  • 40 ml of water

Directions

CRUST

  1. Place nuts in a food processor, grind until a flour forms.
  2. Add chia seeds, coconut sugar, coconut oil or Homemade Coconut Ghee  and keep on mixing. The dough will not form into a ball but will stick together when pressed firmly having a “sandy” consistency.
  3. Place dough in the bottom of the mold, and press firmly with hands or a spoon.
  4. Place in freezer to set while making the filling.

CHOCOLATE LAYER

  1. Place hazelnuts in the food processor, grind until a flour forms.
  2. Cut in chunks the frozen bananas and add them, together with the remaining ingredients, in the food processor.
  3. Layer the resulting paste in the mold.

MANGO CUSTARD

  • Cut the peeled mango into small pieces, put them in a blender together with lime juice.

  • Heat 40 ml of water, pour it on a cup and dissolve the agar agar by stirring.
  • Fold everything together and layer the top part of the cake.

Store in the freezer and serve it at room temperature.

Happy rawbaking!

Benedetta

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