Easy Raw Chocolate Cake
A quick and easy raw chocolate fudge cake made from dates and nuts. This cake is healthy and takes less than 15 minutes to assemble.
Ingredients
Crust
- 1 cups of pitted Medjool dates
- 1 ½ cups almonds and brazil nuts
- ¼ cup shredded coconut
- 1 tablespoon coconut oil
Filling
- 2 cups cashews
- ½ cup dried dates
- ¼ cup coconut milk
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 3 tablespoon raw agave syrup
Chocolate Ganache
- ¾ cup canned coconut milk
- 2 tablespoon coconut oil
- 1 tablespoon cocoa powder
Instructions
- For The Crust
- Process all the ingredients to form a paste. Put it at the bottom of an 8-inch springform pan and spread it with your hands. Make sure to press it down.
- For The Filling
- Let the cashews and dates soak in water for several hours.
- Drain and place in the blender with the rest of the ingredients.
- Blend until you get a smooth cream.
- For The Ganache
- Just warm the milk and coconut oil. You don't want to cook it; only get the oil to be completely liquid.
- Add the cocoa powder to the milk and oil mixture, let it rest for 1 minute.
- Mix with a wire whisk until integrated.
- Assembling The Cake
- After covering the mold with the crust, add the filling mixture, and put it in the fridge for 2 hours to cool.
- Once cool, place the ganache.
- Store in the fridge for several hours to get consistency.
- It can also be stored in the freezer, it will be firmer like a frozen cake.
Notes
The cake will stay fresh in the fridge for up to 5 days.
Nutrition
Serving: 1gCalories: 405kcalCarbohydrates: 36gProtein: 9gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 17gSodium: 240mgFiber: 5gSugar: 22g
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