Since a lot of you guys have been asking for more raw recipes, and I myself have been including more raw dishes into my diet lately, it seems like the perfect timing to share the recipe for this amazing raw treat with you! I experimented a bit with the ingredients to create the ultimate creamy filling with a crunchy crust layer and I’m super happy with the result! I finished the whole cake together with my friends after a long study session (including sushi and this amazingness) and everybody loved it! Even my boyfriend, who is rather critical when it comes to frozen cakes asked for more and even asked the next day if there was anything left 🙂 – so basically it was a huge success! What I love about this cake is that it’s pretty light, despite the coconut milk and avocado! So if you’re looking for a super tasty treat that is…
raw
vegan
gluten-free
heavenly creamy
…here you go! 😉
As always you’ll find the recipe video on my Facebook page (just check the sidebar on the right)!
- ¼ cup shredded coconut
- ¼ cup natural walnuts
- ¼ cup natural pecan
- ¼ cup natural almonds
- ¼ cup natural cashews
- 12 Medjool dates (soaked in water for 15 minutes)
- ¼ tsp vanilla bean powder
- 2 Tbsp raw cacao powder (unsweetened)
- ¾ cup coconut milk (full fat)
- ¼ cup raw cacao powder (unsweetened)
- ⅛ cup pure date syrup
- ¼ cup pure maple syrup
- 1 ripe avocado
- 1 ripe banana
- 1 Tbsp almond butter
- 4 pieces of vegan dark chocolate (85%)
- 1 tsp melted coconut oil
- Strawberries
- melted vegan dark chocolate
- shredded coconut
- Place the nuts in a blender and mix until the nuts are ground (but not too flour-like). Add the remaining crust layer ingredients and blend until combined.
- Grease a cake tin with 1 tsp of coconut oil so the crust won't stick to the tin. Add the crust dough to the tin and evenly press it down with a spatula or you can use your hands (wet them a bit with water - it helps!). Make sure to also press the dough about 2-3 cm up the sides. When done place into the freezer to set.
- In the meantime, add all the ingredients for the filling in a blender and mix until combined. Pour the filling into the cake tin and place into the freezer for at least 4 hours (if you like it very creamy) or overnight (if you want it to harden up completely).
- Top the cake with your favourite fresh fruits and drizzle melted dark chocolate on top!
- Store the cake in the freezer and make sure to let it soften at room temperature for about 30 minutes before eating, so that it gets creamy!
Disclaimer: Please note that some of the links above are affiliate links and if you purchase through those links I’ll receive a small commission with no additional cost to you. I’m only affiliated with companies and products that I recommend and trust.
This sounds incredible and I am going to try this for my b-Day on wednesday! Thanks for your awesome recipes and the great videos! Love, Anja
Yay! 🙂 Glad that you like it! Please tell me how it went! xx
I would love trying it, but I don#t have a freezer. Is the fridge fine as well? Should I use Agar then as well?
Best, Katharina
Hi Katharina! 🙂 To be honest, I have no idea how that would turn out since I have never tried it. Usually, the freezer is necessary for it to firm up, but I guess if you place it in the fridge it will just stay more mushy and will be very soft and ‘moussy’. It will still be very tasty though, just the consistency will change a bit 🙂
I tried it now without a freezer and it worked. I cannot tell you exactly how good, as I had to leave the party before the cake was served. I was told that the consistency was perfect 🙂
Thanks for the encouragement and the recipe!
That’s amazing! 🙂 I wasn’t sure if a fridge would be enough to harden up the filling, but great to know (for everyone without a freezer out there)! Thanks so much! 🙂
Ow wow this looks delicious… gonna have to try this one later xx
Glad you like it Ann! 🙂 xx
This is looking delicious I can’t wait to make it but Can I replace date syrup with maple syrup?
Definitely!! 🙂 So glad you like it!! Hope it turns out great!
Hi,
This looks amazing! Thank you for sharing 🙂 I would love to make it for my son’s b-day this week. Can you tell me what size cake tin di you use for this cake? Thank you!
Of course! I use a regular 7 inch springform 🙂
Hello Kirsten
I saw your recepy on pinterest. I would love to make it. Only I have to know how much lbs is 4 pieces of dak chocolat. And how much lbs chocolat are you using for te melted chocolat.
Thank you.
Hey Mirjam, so happy you like it! 4 pieces of dark chocolate are roughly 20-25gr, which equals about 0.04-0.05 lbs. For the melted chocolate on top you can basically add as much as you want! I think I took about 0.07 lbs for the top.. 🙂
Awesome cooking ideas!!
Thanks for sharing this Yummy Recipes With us..Such very nice post..Thanks
Nice Post… thanks for sharing this yummy and healthy food recipes ides with us…Plezs share more recipes with us..Yummy recipes
Waw its a Very Nice post…
Thanks for sharing these healthier and yummy recipes Cooking tips with us…I love to cook different yummy recipes
Hello,
Can we replace with something the raw dark chocolate, or just not add it? I want to avoid all the caffeine.
Many thanks!
Regards,
Andreea