CHOCOLATE NONI NO-BAKE CAKE
No-bake, healthy, and delicious chocolate noni cake that is gluten and refined sugar-free, rich in vitamins and minerals and completely plant-based.
- Heaping ½ cup soaked raw sunflower seeds (or raw cashews)
- 1 teaspoon pure vanilla
- ¼ teaspoon pink salt
- 5 tablespoons agave or maple syrup
- 1 tablespoon coconut cream
- 2 tablespoons fresh raw noni juice
- 1-2 tablespoons raw cacao
- Equal parts soft dates and raw nuts/seeds
- Soak the heaping ½ cup of nuts/seeds overnight. The next day, drain and set aside.
- In a blender, combine everything together (except for the crust ingredients). Blend until smooth and creamy.
- For the crust, blend up equal parts dates and nuts/seeds. Press this mixture onto the bottom of a 4" springform pan.
- Pour the blended filling into the prepared crust and pop into the freezer to set.
- Optional: blend together raw cacao with just a little bit of coconut milk until you reach the consistency you desire. Sweeten to taste and drizzle over the frozen cake before serving
Noni, also known as morinda fruit, cheese fruit, Indian mulberry, and starvation fruit may go by many names but one opinion is typically ubiquitous: it doesn’t have the most pleasant of scents or tastes. When we first arrived on St. Croix, it was one of the very first plants I noticed growing rampantly throughout the island. My local friends quickly filled me in on its traditional medicinal applications. It is quite commonly taken as a “health shot,” though not in pleasure as it’s quite potent, hence it’s reference as a starvation or famine fruit.
However, there are two things to immediately consider here. The chocolate makeup in this recipe provides a clever disguise, all while reaping the innumerable benefits of noni and second, I have many friends and colleagues that have likened it from everything to blue cheese to a spicy cheese pizza. The latter I myself am skeptical of but of the blue cheese variety, I can sort of agree. I once had the most divine blue cheese ice cream in Toronto. It was actually very tasty. So, think of this as a chocolate cheesecake of sorts only, so much better for you. It can be considered a superfood and an indulgence you don’t even have to feel guilty about.
This chocolate noni cake is not only quick and easy with a no-fuss, no-cook blend and pour method, but it’s also rich in vitamin c and antioxidants while being naturally anti-inflammatory and antiviral. Noni has been taken for thousands of years to boost the immune system and can be applied topically as demonstrated by my noni salve.
“Heal ya or kill ya” is what they say on island. Just this past month alone, my husband and I have been infiltrated by Jack Spaniards, fire ants, urushiol oil, stinging nettle, Christmas bush, and a tree that when I accidentally brushed up against it during a recent hike, embedded fine slivers of glass-like splinters within my skin. Oh, and there are always centipedes to be mindful of and most recently, I’ve been alerted of our island scorpions! When all else fails, a recent local remedy that was told to me was mashing tan-tan leaves up against the irritation. It’s plentiful and always around and definitely helped to mitigate the sting from the nettle. Needless to say, noni has become invaluable in our household and since it’s one of the few trees that fruits year-round, it’s reliable and sustainable.
Noni fruit hails from the painkiller tree, aptly named so for its magical ability to subdue the pain. We regularly use noni salve in our household for everything from sun/burns, muscle tension, and cuts. It’s a buttery, multi-purpose salve that doesn’t leave a greasy after-feel and I highly recommend checking out noni for both its wealth of internal and external benefits!
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