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Chocolate raspberry cake

This is such a treat! A brownie base filled with whole raspberries and coated with a chocolate cheesecake.


Brownie Base
2 cups of activated almonds 1/2 cup of desiccated coconut 1 tbls of cacao nibs 1/2 tsp of raw vanilla powder Pinch of pink salt 1 cup of pitted Medjool dates 1 tbls of melted cacao butter or coconut oil

Line a square baking pan with parchment paper. Set aside. Place almonds and coconut in a food processor. Blend until you obtain a fine meal. Add remaining ingredients and process until the mixture comes together. Spread the mixture, evenly, on the bottom of the prepared pan. Place in the fridge while you make the filling.

Chocolate cheesecake filling
2 cups of soaked cashews 3/4 cup of melted Cacao butter 1/4 cup of coconut cream 2 – 3 tbsp of raw cacao powder 1/4 cup of raw agave or sweetener of choice 1/2 tsp of Raw vanilla powder Pink salt More Coconut cream if needed

Place all the ingredients in a high speed blender. Blend on high until mixture is smooth and creamy. If needed add more coconut cream to help achieve the right consistency. To build your cake; spread 1 cup of raspberries on top of the brownie base. Cover with the chocolate cheesecake mixture. Keep in the fridge for 1 hour or until firm.

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