Raw Chocolate Cake

By Karen Foster

One of my favorite ways to make chocolate cake is raw with coconut oil, dates, cashews and cacao butter as the primary ingredients. This recipe is one of the better one’s I’ve tried due to it’s texture, taste and heavenly chocolate bliss.

For the Crust:
2 cups raw almonds, 200 gr.
1 cup dates
1 tbsp raw honey
1 tbsp coconut oil

Blend the almond, the dates and the coconut oil in the food processor until fine crumbs. Don’t do it in the blender, because we want to leave some nuts rough and the blender mixes them to a more creamy mixture. Then add the honey, mix it by hand and press into the bottom of a spring form or any dish you find suitable. Use a square ceramic dish. Put in the freezer until the filling is ready.

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For the Filling:

2 1/2 cups raw cashews, soaked for 1-2 hours, 300 gr.
1/3 cup water
1/3 cup maple syrup
1/3 cup raw honey
1/3 cup melted cacao butter
1/3 cup melted coconut oil
pinch of salt
2-3 tbsp raw cacao powder
frozen fruits – cherries, berries, everything works

Blend everything without the fruits and the cacao powder in the blender until completely smooth. Then pour the filling in a mixing bowl and add the cacao powder and the fruits. Place the filling above the crust and freeze for 2-3 hours in the refrigerator. Keep your cake in the fridge and enjoy at any time 🙂

Time for preparation: 30 minutes. Serves 8-10


Karen Foster is a holistic nutritionist, avid blogger, with five kids and an active lifestyle that keeps her in pursuit of the healthiest path towards a life of balance.

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