Raw chocolate raspberry celebration cake 

  
With avocado being the star ingredient this raw cake is loaded with skin loving good fats and high in fibre thanks to the phyillium husks, it’s dairy, gluten refined sugar free too and is sure to tick all your boxes.

I love the creamy smooth texture of raw cakes, they taste so indulgent with out leaving you feeling bloated and lethargic. The ones a winner from the kids to the grandparents! 

It’s a really easy one to play around with, I just add ingredients as I go, and because it’s a raw cake the best part is trying it along the way! I find they always taste better made one or two days before, and kept in the freezer untill ready to thaw for serving. 
I used an 18cm round spring form tin. 

Serves 6-8

INGREDIENTS- 

Base- 

  • 1 cup of Loving Earth buckinis ( chocolate, caramel or plain)
  • 1/2 a cup of desiccated coconut 
  • 2 Tbsp of rice malt syrup 
  • 1 large medjool date 
  • 3 Tbsp of water 

Choc layer- 

  • 230g of avocado (1.5 large avos or 2 small) 
  • 1.5 cups of soaked cashews (soaked minimum 4 hrs)
  • 7 large medjool dates  (soaked in 1/2 cup of boiling water)
  • 1/2 ripe banana 
  • 1/4 cup of raw cacao powder 
  • 1/2 teaspoon of cinnamon 
  • 2 Tbsp of our maple syrup 
  • 2 Tbsp of phyillium husk * 
  • A pinch of good quality salt 
  • 1 cup of rasberries (I used frozen) 

METHOD-

  1. Start by covering the dates with 1/2 cup of boiling water. Set aside.
  2. Line the tin with a circle of baking paper. 
  3. Add buckinis and coconut to food processor. Blend on high 30 seconds. 
  4. Add remaining base ingredients and blend till the mixture starts to hold together. Adding the water very slowly. 
  5. Press mixture into tin to form the base. 
  6. Add all ingredients, including the water from the dates into food processor and blend till smooth, using a spatula to scrap sides regularly. 
  7. Pour into tin and spread with spatula. Lightly tap the tin on the bench to remove and air pockets.
  8. Press rasberries into mixture and place in freezer for a minimum of 4 hours, overnight is better. 
  9. Before serving gently remove from tin while frozen, then place in fridge for an hour or so, then at room temp for about half an hour. 

I served mine with a raw chocolate sauce (made with cacao butter, raw cacao powder and pure maple syrup) and a raspberry sauce, simply thawed rasberries and a dash of maple blended. 

  
* phyillium  husk can be found in any health food store or supermarket. It’s very high in fibre and I used it in this recipe to help hold the mixture together.  It is similar to flaxseed meal in the way it gels, but I prefer phyillium for cakes as I find the texture to be smoother. 

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