8 extra large organic eggs
1 pound of dark chocolate (any darkness is acceptable-the darker the chocolate, the less sugar)
16 tablespoons of soy-free earth balance
- Pre-heat oven to 325*.
- Place a roasting pan filled halfway with water on the bottom rack.
- Line the bottom of a 10" springform pan with parchment paper.
- Spray the sides of the pan with an organic cooking spray.
- Melt the chocolate and Earth Balance over medium-low heat, stirring frequently.
- As soon as everything is just melted, take the pan off the stove to cool.
- Beat the eggs on high until the double in volume, about 5 minutes.
- When the eggs are done, carefully fold them into the chocolate 1/3 at a time.
- When everything is incorporated pour batter into pan.
- Place on oven rack above water bath and bake for 30 minutes.
- After 30 minutes, check cake. It can be baked up to 15 minutes more if necessary.
- Once cake is done, allow to cool in the pan for an hour before removing
- Be sure to peel off the parchment paper from the bottom
- Store in the fridge
2 cans of full-fat coconut milk
Pure vanilla extract or 1 vanilla bean
- Chill coconut milk for at least 3 hours in the fridge
- Carefully open cans and scoop out the white solid off the top
- Add vanilla and whip either with electric beaters, in a food processor, or in a high-powered blender
- Spoon over cooled cake or serve with individual slices
1 cup of whole, raw cashews
pure vanilla extract
1 seeded medjool date to sweeten if desired
- Put the cashews, date, vanilla, and 1/4 cup of water in a food processor and let 'er rip for about 5 minutes
- If the creme isn't thick and "creamy" looking, add more water, a little at a time
- You can add more nuts if it seems too watery
coconut creme cashew creme
cashew creme on top of coconut creme