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Chocolate Raspberry Cake

16 November, 2015

By Moran Naor

I just can't think of a nicer combination than raw chocolate, fresh berries and our super delicious coconut oil. This is so simple to make too!

Magical Ingredients:

Base:
• 1 cup almonds
• 1 cup medjool dates
• 1 tbsp cacao powder
• 1/4tsp cinnamon
• pinch of pink salt

What to do:

Pulse the almonds, cacao and cinnamon until the almonds have become like rough chunks in the mix. Add the dates and keep processing until it all starts to stick together.

Press into the bottom of a round cake pan, and set aside in the fridge.

Add small pieces raspberries on top of the crust before adding the cake cream layer.

Cake cream layer:
• 1 cup cashews
• 3 tbsp cacao powder
• 1 cup almond milk
• Juice of 1/2 lemon
• 1/4 cup coconut nectar (or more if you like it sweeter)
• 2 tbsp coconut oil
• 1 tsp vanilla extract
• Pinch of pink salt

What to do:

Blend all ingredients in a high speed blender or food processor until smooth and creamy. Pour the cream over the crust and leave the cake in the fridge to set overnight.

Topping:

Pistachios and edible flowers (optional). Add before serving.

NB:Take the cake out of the fridge 15 minutes before serving. Enjoy!

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