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Raw Vegan Chocolate and Raspberry Cake

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Raw Vegan Chocolate and Raspberry Cake
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Raw Vegan Chocolate and Raspberry Cake

Added by: on Nov 30th, 2011
This is the best cake I have ever made!It's healthy too! It is 100% raw and instead of cocoa I used carob powder to make it even healthier. You'll love it!
Rating:
5
Prep Time:
30 min
Cook Time:
0 min
Ready In:
30 min

Servings

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Original Recipe Yield: 12 servings
 

Ingredients:

    Crust
  • 3 cups raw walnuts
  • 2/3 cup raw cocoa / carob powder
  • pinch of sea salt
  • 1 cup dates, pitted
  • Chocolate Cream
  • 1/4 cup honey (or any other healthy sweetener)
  • 3 bananas, ripe
  • 1/3 cup cocoa/carob
  • Garnishing and Filling
  • 1 1/2 cups raspberries
  • 5 tbsp dark chocolate flakes( I used 85% cocoa)
Nutrition Facts
Raw Vegan Chocolate and Raspberry Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 337

  • Total Fat: 22.8 g
  •     Saturated Fat: 3.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0.2 mg
  • Sodium: 17.2 mg
  • Total Carbs: 35.5 g
  •     Dietary Fiber: 7.9 g
  •     Sugars: 20.7 g
  • Protein: 7.2 g
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Directions:

1

Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.

2

Divide the mixture in two and form two balls. Place these balls in the fridge.

3

Place the bananas, carob/cocoa and honey in your food processor and mix well until you get a smooth paste.

4

Place one crust ball in your cake form and spread it evenly.

5

Spread some chocolate cream on top (4-5 tbsp).

6

Sprinkle the raspberries and press them gently into the chocolate cream.

7

Place the other dough ball on top and spread it, but be careful not to crush the raspberries.(You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries - without the plastic wraps, of course. It is easier this way and you won't crush the raspberries.)

8

Put some parchment paper on a large plate.

9

Turn the cake upside down and put it on the plate.

10

Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.

11

Place in fridge for at least 2 hours before serving.

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Ratings & Reviews:

Olga from Russia

Olga from Russia

By: Olga from Russia on Dec 8th, 2011
Rating:
0
Fantastic recipe!!!

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