DIY Rose Infused Fudge Cake with Simmer Down Tonic

by Aisling Badger February 12, 2019

A Vegan, gluten-free, and no bake valentines treat

Rose Cacao Cake With Rose Petals

Creativity in the kitchen is one of the purest forms of self-love and devotion, especially when it involves herbs! Over the years we've gotten very comfortable with adding medicinal plants to our desserts and meals and are excited to share that passion with you.

We encourage you to view the practice of cooking and baking as a chance for nourishment and self-love and to explore what flavors and scents excite you during the process.

Rose, a beloved herbal medicine for the heart, is the perfect pair to coconut and chocolate. As an herbal medicine it supports heart health, and the beauty and floral scent of the petals remind us to bask in the sweetness of life.

Our Simmer Down Tonic is full of nourishing adaptogens which protect against the depleting effects of stress, while soothing occasional nervousness and irritability. The calming adaptogens like tulsi and ashwagandha promote a mellow mood, making this cake the perfect treat to enjoy with sweethearts, family or friends.* 

Crust Ingredients:
  • 1 cup pecans, or other nuts- walnuts would be tasty, same with cashews
  • 1.5 cups coconut
  • 1 tsp pink Himalayan sea salt
  • 1 cup dates
  • Splash of vanilla extract
  • 4 tablespoon reishi powder
  • 2 tablespoons maple syrup
  • 1/4th tsp cinnamon.
  • 10 Tsp Simmer Down Tonic

Rose Cacao Cake Crust

Directions:

Place everything in a food processor and mix generously until a find coarse meal that sticks and holds together when you press it. Press and form into a springform pan and set aside.


Fudge Filling Ingredients:
  • 2 cans of full-fat coconut milk
  • 5 tablespoons rose petals
  • 3 tablespoons rose water
  • 2 tbsp maple (optional- if you want it a little sweeter than just the chocolate)
  • 1 cup of dark chocolate (chips or bar- 70% dark or more)
  • 2 tbsp cacao powder
  • ⅓ cup cocoa butter

Rose Cacao Cake with Rose Petals

Directions:

Makes 10 slices, serving size: 1 slice.

Combine the rose petals and the coconut milk in a small saucepan, and heat until gently boiling. Remove from heat and let it steep for 15 minutes, covered. Strain out the roses and retain the coconut milk. Add the rest of the ingredients and heat gently, stirring until everything is melted. If needed to get a silky smooth texture, use an immersion blender or blender to blend the ingredients. Pour on top of the crumb crust in the springform pan and put in the freezer for at least 5 hours. When ready to eat, remove from the freezer, and let thaw for 20 minutes.

Any leftover cake should be kept in the fridge or freezer and consumed within two days.

Enjoy and Happy Valentines, dear friends!

 

Aisling Badger
Aisling Badger


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