This year I made a very special treat for the Halloween party. I tried to make it as raw as possible. To make it black I used raw black sesame paste (black tahini) and added just a little black cocoa powder - an ingredient that is popular with many pastry bakers. Black cocoa is a Dutch-processed or alkalized cacao. This process reduces the bitterness and gives the processed product a much deeper chocolate taste and the almost black color. Unfortunately, the process also reduces the nutrients. This is why I also used raw cacao and raw cacao butter in this recipe.
If you do not want to use the black cocoa powder, the black color can be achieved with black tahini alone or with the addition of black food dye or even charcoal.
The "cheese" in this cake is a homemade, cultured macadamia nut cheese. The fermentation process adds the typical ricotta flavor and improves the texture. You will need at least two days to make the cheese. The nuts have to be soaked overnight. The cheese will take at least 24 hours to ferment.
I used a 5.5" (14 cm) springform cake pan.
One more thing before I move on to the recipe. Black tahini stains! You may want to wear gloves while working with this ingredient and wash your utensils right after you finish your work.
Ingredients:
for the cheese
- 2 cups raw macadamia nuts soaked in water overnight and rinsed
- 1/2 cup filtered water
- 2-3 probiotic capsules
- 1/2 tsp maple syrup
for the bottom layer/crust
- 1/2 cup dried organic black mulberries
- 3-4 medjool dates
- 3/4 cup raw pili nuts or any raw nuts of your choice
- 1 Tbsp black sesame paste (black tahini)
- 1 Tbsp freshly pressed lemon juice
- 1 tsp freshly grated tonka bean (use nutmeg grater)
- 1 tsp vanilla extract
- pinch powdered cloves
- pinch sea salt to balance the flavors
- 1/4 cup melted raw cacao butter
for the filling
- 6 medjool dates soaked in water overnight
- 1 cup raw black sesame paste (black tahini)
- 2 1/2 cups cultured macadamia nut cheese
- 1/3 cup black cacao (optional)
- 1/2 cup raw cacao or more as necessery
- 1 Tbsp blackstrap molasses (optional)
- 1 Tbsp freshly grated tonka bean
- 1 tsp vanilla extract
- 1/2 tsp ground cloves
- 1 cup melted raw cacao butter
- salt to balance the flavors
frosting
- 1/4n cup black tahini
- 2 medjol dates soaked in water overnight
- 2-3 Tbsp black cheese filling
- 1-2 Tbsp water from soaking dates
- few drops of vanilla extract
- tiny pinch of salt
for the garnish
- fresh blackberries
Method:
- Using a food processor, blend the soaked macadamia nuts and water into a smooth paste. Add probiotic powder and maple syrup and blend for a few more seconds. Transfer the cheese into a clean bowl or a wide rimmed glass container. Cover the cheese with parchment. This will prevent an unsightly "skin" from forming on the surface. Place the lid on and cover the bowl with a clean tea towel. Place the bowl on the kitchen counter away from the direct sunlight. Allow the cheese to ferment for 24 hours.
- When your cheese is ready, start making the cake with the bottom layer/crust. In a blender pulse blend all the bottom layer/crust ingredients. Blend till the mass starts coming together and forming a ball. Transfer the sticky mass into a springform cake pan and press it with the back of a spoon into an even layer. Place the cake pan in the fridge while you move on to make the cheese filling.
- To make the cheese filling start by blending softened medjool dates with the black tahini. Add the cheese, black cocoa, if using, and the raw cacao powder. Blend until smooth. Add the spices and salt and blend again. Slowly add the melted cacao butter while the food processor is on. You should have a thick, dark mass. Adjust the taste as needed.
- Remove the cake pan from the fridge. Transfer the cheese filling to the pan and smooth it with a pastry knife (an offset spatula) or a spoon. Save 2-3 Tbsp of the black cheese if you intend to make the black tahini frosting. Tap the pan a few times against the kitchen counter to remove air pockets. Smooth the surface if needed. Cover the pan with parchment and place it in the fridge. Thanks to the cacao butter the cake sets very quickly. You can serve it as is or proceed to the next step and make the black tahini frosting.
- To make the frosting blend all the frosting ingredients into a smooth, slightly flowing soft mass. Adjust the taste as needed.
- Remove the cake pan from the fridge and using a pastry knife, spread the frosting over the cake. Do not strive for perfection. It is a Halloween cake so it can be a little uneven and spooky. Place the cake in the fridge for the frosting to settle. If time allows, leave the cake in the fridge overnight for the spices to mingle and flavors to unfold.
- When you are ready to present your cake to your party guests garnish it with fresh blackberries. Have enough blackberries in a bowl to serve with each slice of the cake. To serve, cut the cake into wedges using a very sharp knife. Add a blackberry or two to each portion. Enjoy it in good company. Boo!
May all your tricks be magical and all your treats healthy and yummy.
Happy Halloween!
In radiant health, passionately raw - Dominique
Dominique Allmon©2025