Are you sitting down?
This post will change your life….okay well at least this recipe did for us 
Remember Gena’s and Angela’s life changing recipe posts??
The twins present you with:
SWEET. SAVORY. CHOCOLATE. DESSERT. SOCCA.
Pure2raw recipe: Dessert Socca Sandwich Stack
Chocolate Cardamom Socca:
- 1 cup garbanzo bean flour
- 1/4 cup raw cacao
- 3/4 tsp cardamom
- 1 tsp sea salt
- 1 1/2 cups water
Mix in a bowl.
Sorry for the messy bowl!
Pour socca batter into hot oil (coconut oil, about 2 -3 tbsp).
Be careful here,hot oil!
Have oven pre-heated to 400 degrees.
Place chocolate cardamom socca into oven and bake for 20-25 minutes.
Prepare next ingredients, which we used to layer our dessert socca sandwich stack.
Fresh mint, fresh basil, roasted kabocha squash, and pumpkin butter.
Time to play with food build dessert socca sandwich stack!
Layers of sweet and savory socca…
mixed in with chocolate and cardamom….
fresh mint…
roasted kabocha squash…
fresh basil…
need we say more
this was AMAZING. Just when we thought socca was just socca, now it is so much more We have made a socca stack before, but this dessert socca stack was life changing!!
Layers of pure goodness…Dessert Socca Sandwich Stack!
Pose with food!
Just do not drop it!
Phew…that was close!
Can I eat it now sis?
Dig in!
Please do yourself a favor and go make this, and let us know what you think!!
We just loved the flavor combination here…mostly savory with just a little bit of sweetness ; )
And thanks everyone for the comments and tweets about our new header!!!!
Till next time,
L & M
Pure2raw twins
YUMMMMMMM!!!!! Thanks for sharing!
Oh, wow! I love Cardamom and Cacao together. I make muffins with this combo often. Can’t wait to try it with socca. Keep up the great work, ladies.
This looks sooo scrumptious! I’m especially loving the photo montage
xoxo
Looks so yummy! Curious, what inspired you guys to start experimenting with soccer? I’ve never had it before but would love to try at some point
Sarah, Lori got hooked on socca when she was traveling in southern France – Nice area. I guess socca is very popular there and she tried and fell in love!! Now we make it all the time here
Love the new header! This post is so yum!!! The pictures are classic too!
Thanks for sharing!
Love it! I can’t wait to try this. Not only does the recipe sound delicious but the great pictures really tell a great story by themselves. You guys really had a lot of fun with this one
I think I’m going to try mine with cinnamon and coconut another time 
Great recipe and great picts of almost dropping the socca stack LOL
I gotta say holy yum to that!
Oh YUM! Looks delicious and perfect!
Dessert socca?!? Yum! I love the pictures too!
Oh wow, chocolate socca! I think it would be AMAZING with Gena’s banana soft serve too:) I’m also thinking layering with pureed chestnuts would be a fantastic Thanksgiving/Christmas version!
Chocolate socca? Genius!! And I love roasted kobucha squash! I bet that combo was delicious!
I might have to try spreading that chocolate socca with layers of coconut butter frosting and eat it like a layer cake.
YUM!!
Love the new header, too!
omigod its like a flat gluten-free chocolate cake! bravo, well done!
Oh my gosh!!! This looks amazing. Where do you find garbanzo flour??
PS..you two are so cute!!!
Biochemista – you can normally find garbanzo bean flour in health food stores. Red Bob Mills is the brand we get!
Mmm chocolate! We’ll have to try this next time. Thanks for the idea.
Wow, a little socca food concept goes a long, long way! Your latest sweet-n-savory (chocolate!) version looks quite yummy! I think you two should consider opening up a socca-eria!
I’m curious—have you ever tried making socca in the dehydrator?
Deb – thank you!!! We have not tried socca in dehydrator,maybe when we make sprouted chickpeas again we will try, but honestly it will be hard to get the same flavor and texture when done in oven. But we will give it a try here soon!.
Thanks for your quick feedback!
I once tried socca in the dehydrator, but, it turned out to be just a big flat flop.
You’re right, it just did not have the same texture and flavor as the cooked version. But, I’m not giving up yet….I’ll let you know if I ever have any success with the “live socca” version. (And, if you ever try to experiment with this one, please let me know if you have any better luck!)
Thanks for your continued inspiration, ideas, and pure passion!
Gah! Oh wow! This post changed my life, already, and I haven’t even tasted this wondrous recipe! YUM YUM YUM. The colors alone on that plate is incredible. Winner, winner, Monday’s dinner! (hopefully!)
That looks so delicious. I can’t believe I still haven’t tried socca. Must get on that.
I love the header. I love LOVE the sequence of shots with the life changing dish. I love love LOVE that blogging shirt. And, finally, I love love love LOVE your guys’ blog. I really am sad I have missed out for so long.
Janetha – thanks girl!!! We are glad we found your blog too, love ya!
Yum. Just that. Yum.
Wow! So inventive!
x x x
You guys are geniuses. Just saying.
Thanks Mary!!!
You guys should be called the SOCCA twins! hehe
i thought the squash was mango… wouldn’t that be SO GOOD!!!
ohhhhmyygossh! Perhaps you should consider just starting a SOCCA BLOG. I can’t imagine how you come up with these combinations of flavor and putting it in a socca. I didn’t think the pumpkin socca could be topped, but wow, was I wrong. You are both GENIUS! Can’t wait to try it. Thank you for you inspiration & ingenuity!
Know what? I’ve been making pancakes with garbanzo bean flour lately. I just had some chocolate-berry ones today with little 100% dark chocolate chunks in it! Heavenly….I also make a Pumpkin Pie Socca-pancake thing-LOVE IT!
WOW! That looks amazing, you two rock!!! I can’t wait to try this and amazing pictures, they’re worth framing!
This reminds me that I STILL need to make your pumpkin socca… it’s been on my to-do list for weeks now. Thanks for the reminder
ummm…holy wow! I was just yesterday contemplating the delicious socca I had made and WISHING for the same texture, but the flavour of chocolate. I am making this tomorrow! probably for breakfast! so excited!
yummmmmmmmmmmmm I am drooling!!
That was a pretty bold title and I thought to myself, “really? it will change my life???” then I scrolled down and I might be convinced. I’d bet that would be wonderful with some almond butter and coconut flakes. Like a “mounds” bar socca. Excellent photos too!
wow. amazing recipe!!!!!!!!
and amazing photos. both of the food itself, the photo quality, the quantity, and of course, you!
everything looks great and i can tell the new camera is working out wonderfully for you!
Great photos girls! I still haven’t tried the socca, I have the ingredients, just haven’t made it. LOL!
Jennifer – hey sis, we can make it for you when we come home ; )
Oh, chocolate socca, now there’s a revolutionary concept! I’m loving the possibilities over here… I can just imagine all kinds of dessert sandwiches or pizzas coming from this!
Hannah – I know, our minds are always thinking of things…cannot wait to share them ; )
OMG! First, I love your header!! Second, this is the most delicious, beautiful socca ever!! I love your pics…too cute.
Okay, SOLD!! Now that it has chocolate in it I HAVE to try it!!!
Oh wow. Life-changing, I’m sure! Cardamom is exquisite so i’m sure this is SO good. Well done!
I still have yet to try socca, but this combo looks delicious! I need to get my hands on some chickpea flour!
PS- The new header is fabulous.
how cooool! i’ve never had socca before so i’m SURE this would change my life!
Yes Lynn it would, haha!! HUGS
[...] I got home, I had to try an experiment that popped into my head earlier today. I wanted to try The Twins dessert socca, but using an ingredient I’ve been neglecting in my pantry in place of the garbanzo [...]
[...] had never even heard of socca until I ran across this post from the Pure2Raw [...]
After the comment one of you left on my blog about the socca, I came to check out your recipes. I laughed when I saw that you have a whole tribute to it!! I already mentioned on the blog I want to make a chocolate version. Too funny! Your recipes and the socca sandwich look great. Off to check your pumpkin butter recipe now!
Ashley – haha yes we are a little obsessed
Just curious, what’s the normal serving size on this? Do you guys eat half each, one-third, what?
Kelsey, we feel serving size is personal preference and how much ones body can handle, since we are all different. But for us we tend to split the socca.
[...] first version I made was their chocolate socca. I mean, come on, it’s chocolate. Of course it was the first one I [...]
[...] socca that changed their life provided me a pretty tasty, filling, and fun recipe to create and share. Recipe adapted from [...]
I tried making this today, and didn’t particularly enjoy it – I think I must have done something wrong (I followed your recipe, so I’m not sure what it was). Either that or I just don’t like the taste of anything baked with chickpea flour. I know that the batter is supposed to taste nasty before it’s cooked, but even when it was fully baked, my socca wasn’t as delicious as I had hoped. Do you have any suggestions to help me with my socca baking skills?
Diana – garbanzo bean flour does have a distinct flavor, so that could be it. People either love it or not. So not sure if was flavor or texture for you. You could try doing half of garbanzo bean flour with half of another flavor and see if the flavor is more balanced. Baking the socca in different oils also can change the flavor, so maybe use a different oil, either coconut oil or olive oil.
OK, that must be it! Hopefully it is an acquired taste, as it would be a shame not to try some more socca creations. Thanks for your help – I will definitely use your suggestions when I make it again.
[...] and need to look gorgeous, she’s your girl. Anyhow, I made her some Pure2Raw Twins inspired dessert socca to thank her. I tweaked the recipe a little, so vegans might hate me a [...]
Girls, does the socca have to be wet inside? the top was with nice crust, the bottom not, and inside it was wet .. and it seemed little bit gummy. I think maybe it was too much water 1,5 cup.. as in your all photos of soccas it seems that it all should be crusty, dry, like crackers… no? please, calm me down
thank you!
Indre socca is supposed to be similar to a flatbread/pancake/crepe/bread like texture it is not really a cracker texture. It can be soft both on outside and inside, depends how much water, how much oil and what size pan. All play a factor in making socca. It is slighly soft and wet on the inside. You might just have to play around with the water ratios till you find the style you like best for socca.
Thank you Girls. Just did one sweet socca as a crepe in a pan, and just finished with my cacao drink
Yummy 
[...] chocolate socca [...]
I am making this ASAP
love you
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I am definitely going to make this soon. Did ya’ll use a 10in spring form pan?
Mint, chocolate, cardamom, squash/pumpkin…that’s just crazy interesting. Can’t wait to taste it!
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