Raw Black Forest Dessert
Did you know that Black Forest Dessert can help you treat leaky gut?
It’s 100% true! But, there is one caveat…
As a Gut Expert and Naturopath, I understand how some desserts can screw up your digestion, trigger gut symptoms, and instigate a range of inflammatory reactions that make you feel bloated and yuk. Sorry, but the standard black forest cake recipe that you know and love fits into this category.
(I think it’s even better than the delicious Choc Mint Vegan Cheesecake I created last year, but you can be the judge of that.)
Honestly, as a Gut Expert, I could talk to you for an hour about why this Raw Black Forest Dessert recipe is so darn good for gut health. You probably prefer the clift notes though, so here’s a summary of why this recipe can help treat leaky gut:
- Gluten and dairy free (reduces bloating and gas)
- Contains no egg or soy (minimise food intolerance/allergy reactions)
- High in fibre (better bowel movements)
- Loaded with minerals (healing for your digestive tract)
- Filled with anti-inflammatory cherries (a low FODMAP fruit that’s super good for treating leaky gut)
In addition to supporting your digestion, and even treating leaky gut, this gut health recipe tastes OMG – soooo good! Being rich in classic festive flavours of vanilla, chocolate and cherry, it's also great as a Christmas dessert (but it tastes just as good at any time of year).
Raw Black Forest Cake
Ingredients
Base
- 1.5 C hazelnuts, ground
- 7 medjool dates
- Salt
- 1/4 C raw cacao powder
- 1 heaped Tbsp coconut oil, melted
Cherry filling
- 2.5 C cherries (fresh or thawed from frozen)
- ½ C dried cherries
- 1 Tbsp coconut oil, melted
Mixture - Vanilla
- 1 400ml coconut cream
- 1/2 C cashew butter
- 1/4 C rice malt syrup
- 1 tsp vanilla
- 1 Tbsp good quality gelatin (or agar agar equivalent)
Mixture - Chocolate
- 1 400ml coconut cream
- 1/2 C cashew butter
- 1/4 rice malt syrup
- 1/3 C cacao
- (Optional 1/3 C shaved vegan chocolate - peeler on Lindt chocolate works amazingly)
- 1 Tbsp good quality gelatin (or agar agar equivalent)
Method
- Line a cake tin with baking paper (helps prevent sticking)
- Make the base
- In a food processor or nutribullet blend of the ingredient in the base.
- Once combined, evenly distribute and press the mixture in the bottom of the cake. Place in the freezer
- Make the cherry layer in two batches.
- In the first batch use 1.25 C of cherries, 1/4 C dried cherries and 1/2 Tbsp coconut oil. Roughly blend using a stick blender or nutribullet. Pour the mixture on top of the base and place in the freezer for 1 hour.
- Make the vanilla mixture.
- Remove 1/4 C from the 400ml of coconut cream and place in a mug or small pan to gently heat in the microwave or stove top, respectively. Do not bring to boil.
- Add gelatin and let sit for a minute or two and then stir until dissolved.
- Add this to a nutribullet, mix-master or large bowl (to whisk) with the remaining vanilla mixture ingredient.
- Blend or whisk until smooth.
- Gently pour onto the cherry layer in the cake.
- Freeze until hard - at least 4-6 hours
- Make the second cherry layer
- In the first batch use 1.25 C of cherries, 1/4 C dried cherries and 1/2 Tbsp coconut oil. Roughly blend using a stick blender or nutribullet. Pour the mixture on top of the base and place in the freezer for 1 hour.
- Make the chocolate mixture
- Remove 1/4 C from the 400ml of coconut cream and place in a mug or small pan to gently heat in the microwave or stove top, respectively. Do not bring to boil.
- Add gelatin and let sit for a minute or two and then stir until dissolved.
- Add this to a nutribullet, mix-master or large bowl (to whisk) with the remaining chocolate mixture ingredient.
- Blend or whisk until smooth.
- Gently pour onto the cherry layer in the cake.
- Freeze until hard - at least 4-6 hours
- Decorate
- Using melted 70% of higher Lindt chocolate with fresh cherries.
- Serve
- 4-6 hours before getting ready to serve, place the cake in the refrigerator to thaw.
Personally, I get an emotional high when I serve this Raw Black Forest cake to my guests.
I know what it’s like to have a sensitive gut and be the only one at the table having a ‘special’ dessert (that was my life before I treated myself and healed my gut). But that can be a thing of the past because serving inclusive meals, like this one, to every person at your table removes the need to worry about post-dessert-gut-disasters, especially if you or a guest is trying to treat leaky gut. Instead, every mouthful of this beauty allows everyone to be in the moment and soak in each other’s company.
Now that’s a pretty special dessert, right?
