Raw Chocolate Raspberry Cake

Dairy-Free and Gluten-Free

A huge bonus is that there is no need to turn the oven when it is hot!

What could be better than a raw food cake, only a raw food chocolate cake! Oddly enough, a raw food dessert usually does not require any complex manipulations and adherence to processes and technologies. In general, everything is simple – the base is prepared from nuts and dry fruits, then the filling is based on coconut oil (which helps the cake to freeze in the refrigerator). Top the cake with nuts, chocolate, truffles, or fresh fruits/berries. 

FOR THE BASE:

• 1 cup walnuts
• 5-7 pitted dates
• 1 tablespoon of cocoa
• 1 teaspoon of coconut oil
• a pinch of sea salt

FILLING:

• 1 cup raw cashew nuts, soaked for 4-8 hours or overnight
• 1/2 cup cocoa butter
• 3 tbsp coconut oil
• 1/3 cup or a bit more of coconut milk at room temperature
• 1/3 cup maple syrup
• 1/3 cup raw cocoa powder or carob powder
• a pinch of salt

TOP RASPBERRY LAYER

• 1 cups frozen raspberries
• 4 tbsp chia seeds
• 1/2 glass of water

Chocolate sauce:

• 3 tbsp coconut oil
• 3 tbsp raw cocoa powder or carob powder
• 2 tbsp maple syrup
• a pinch of sea salt

For decoration:
– pecans
– raw cocoa nibs
– coconut flakes

Directions:

Base:

1. Grind nuts in a blender.
2. Add dates, cocoa, salt, and coconut oil to the nuts to make a crumbly dough.
3. Spread the dough on the bottom of the form and set in the freezer.

Filling: 

1. Mix all the ingredients in a blender until smooth.
2. Add more coconut milk if needed, but keep the mixture thick, not runny.
3. Taste and add more sweetener if necessary.
4. Pour the mixture over the base and refrigerate for 30 minutes.

Chocolate sauce

1. Mix all the ingredients until smooth or simply melt a bar of quality dark chocolate.
2. Decorate the resulting cake with chocolate sauce, nuts, coconut, and, if desired, fresh berries.