This week Jared and I celebrated our second wedding anniversary and in honour of the occasion I thought I’d share a little something from the wedding here on the blog… our wedding cake recipe! We had two receptions, one on each side of the pond. For the English one, my dear 80 year old grandmother made us a beautiful traditional wedding cake, and you can get that delectable gluten, sugar and dairy filled recipe from her. Here in California though, we had big dinner and finished with a dessert that was also our cake. We served little individual raw dark chocolate tarts with a vanilla almond crust and topped them with berries and then a three tiered version of same thing decorated with flowers was our wedding cake. (I couldn’t find a picture of it anywhere, but if you enjoy wedding snaps you can find all our pics from the day here!)
Somewhere in the wedding planning I had the brilliant (crazy?!) idea that I would make my own wedding cake and dessert so that everyone regardless of food intolerances could eat it. My wonderful mummy and I spent three days in the kitchen before the day creating 250 individual raw chocolate tarts and a three tiered version to be our cake. We found and bought a new large freezer, borrowed a truck to bring it home and then my father and father in law built a contraption to house all the little tarts inside the freezer. Wow. I don’t ever ever plan on doing all that again, but I don’t plan on getting married again so that’s ok 😉
While I don’t advise making 250 the day before your wedding, making one is always a good idea, here’s there recipe:
For the crust:
2 cups almonds
1/2 cup shredded coconut (or more almonds)
10 dates (or more as needed)
1 tsp vanilla
Pinch unrefined salt
Blend the nuts in a food processor until they are very finely chopped and beginning to be flour like. Then add the dates a few at a time and blend until the mixture stays together when you squeeze it between your fingers. You should probably taste some about now, it’s pretty good 🙂 Now just press it into a springform tin (or lined cupcake tins for individual ones) with your fingers and place in the freezer.
For the filling:
2 ripe avocados, blended.
3/4 cup cocoa
1/3 cup coconut oil
2 cups pureed dates. (soak in hot water for 30 mins then blend)
1 tsp vanilla
Blend the avocados with the vanilla, coconut oil and salt really well until they are completely smooth, they will look paler and almost whipped. Now blend in the cocoa until completely combined. I like to do it in this order so that now you can add the dates bit by bit until you reach the sweetness that you like. Once it’s all in, is as sweet as you want it and blended really well, spoon it out onto the crust and smooth out the top. Make sure you don’t scrape out the mixer too well, you’re going to want to take a spoon to that later 🙂 Now pop it back in the freezer and it’s best left overnight to set. Place it in the fridge 30 mins before you want to serve to soften slightly… enjoy!!