Monday, March 5, 2012

Dairy Free Raspberry Mocha Cream Cookie Dough Cake

I'm calling this one 'Averie' cake for short.  Months ago, I read about this magical spread,
Cookie Dough Butter, that Trader Joe's kept selling out of.  Well I never was able to get my hands on a jar until today.  Inspired by the wonderful recipes that Averie at Love Veggies and Yoga has given us all:

I came up with this Dairy Free Cake:

You'll need a Spring Pan for this one, I used a medium size diameter, 8 inches.

10 Large Dates, soaked for 30 minutes, pits removed
3/4 Cups nuts, I used Brazil nuts today but just because that's what I needed to use up.
1/3 Cup Almond meal
1 Tbs. Agave Nectar
1/2 a dropper of liquid Vanilla Stevia

Blend all ingredients in a food processor until you can make a ball out of it when pressed firmly.
Push the mixture onto the bottom of a greased spring pan.  Mine was about 1/2 thick on the bottom.

Spray the sides of the pan with Vegetable oil spray and then press about 1 Cup of sliced almonds
mixed with 1 Tbs. of Agave onto the sides of the pan near the bottom.

Cream Filling:
8 oz. Extra Firm Silken Tofu
12 oz. Non Dairy Sour Cream (like Toffuti)
1/3 Cup Organic Cocoa Powder
1/4 Cup Cafix Coffee Substitute or instant Coffee
1 Tbs. Vanilla liquid Stevia
1/4 Cup melted Coconut Oil (like Tropical Traditions Virgin Coconut Oil)

Blend all the cream filling ingredients in a blender, scraping down sides until the batter is like a thick pudding.  Chill until crust is frozen.  Then pour in the cream filling onto the crust.  Freeze again for at least 1 hour or until the filling has completely hardened.

1 12oz. jar of Cookie Dough Butter. Softened 1 Cup slightly in microwave (optional but it won't be the same without this layer)
Available at Trader Joe's
until you can stir it easily but it isn't melted.                                           
Pour this onto the frozen cream filling layer.  Freeze again until all layers have firmed up.
1/4 Cup melted dark chocolate 75% or higher

6 oz. fresh Raspberries, rinsed.  Filled with melted chocolate and/ or sprinkles.

This cake must be kept frozen until ready to serve.  It will be delicate to cut because of the almonds but there are enough of them to loose some in the serving.
This isn't overly sweet.  It could easily be changed around some to add other layers or use a different sweet butter spread inside.  Different toppings, etc.  But the cream filling with the nut date crust is really what makes it.  Store covered in the freezer for up to one month.  I'd even suggest cutting slices while frozen and wrapping them so you can thaw out a piece at a time.

Much thanks to Averie for letting us know about this luscious spread and for inspiring this cake.  Thanks to Trader Joe's and PLEASE try to keep the stuff in stock now


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