45dd0c591165e53b4d7436f476196416388b62cd.jpg

Raw Vegan Chocolate and Raspberry Cake

5

by: Gourmandelle






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!




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ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 12

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
VIEW DETAILED NUTRITION

how is this calculated?

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preparation

45dd0c591165e53b4d7436f476196416388b62cd.jpg 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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