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Feb 17, 2014 by KAREN FOSTER
Raw Chocolate Cake


Raw, gluten-free chocolate cakes give you the option of enjoying a dessert without the consequences of conventional preparations high in sugar and low in nutrition. Best served cold, this recipe is full of flavor and guilt-free.

For the Crust:

  • 2 cups raw almonds, 200 gr.
  • 1 cup dates
  • 1 tbsp raw honey
  • 1 tbsp coconut oil


Blend the almond, the dates and the coconut oil in the food processor until fine crumbs. Don’t use a blender, because we want to leave some nuts rough and the blender mixes them to a more creamy mixture.

Then add the honey, mix it by hand and press into the bottom of a spring form or any dish you find suitable. Put in the freeze until the filling is ready.

For the Filling:
  • 2 1/2 cups raw cashews, soaked for 1-2 hours, 300 gr.
  • 1/3 cup water
  • 1/3 cup maple syrup
  • 1/3 cup raw honey
  • 1/3 cup melted cacao butter
  • 1/3 cup melted coconut oil
  • pinch of salt
  • 2-3 tbsp raw cacao powder
  • frozen fruits - cherries, berries, everything works


Blend everything without the fruits and the cacao powder in the blender until completely smooth. Then pour the cream in a mixing bowl and add the cacao powder and the fruits. Place the cream above the crust and freeze for 2-3 hours in the refrigerator. Keep your cake in the fridge and enjoy at any time :)

Time for preparation: 30 minutes. Serves 8-10

Source:
natureinsider.com

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