Step by step easy beginner raw food chocolate cake recipe
What you need
Base:
3 large-sized dates
A little less than 6 cups of seeds (half pumpkin/ half sunflowers (1,5 dl)
6 cups oats (2 dl)
2 topped tbs raw cacao powder
2 tbs coconut oil
about 4 cups almond milk (1 dl)
vanilla extract
sea salt
mid layer:
3 dl (about 8 cups) overnight soaked cashew nuts
4 tbs Marple sirup
2 tbs squeezed lemon
1 tbs melted coconut oil
1 large tbs raw cacao powder
sea salt
vanilla extract
top layer:
2 large tbs coconut oil m
2 topped tbs cacao powder
4 tbs Marple sirup
vanilla extract
sea salt
What you do
Base -
As the cake got 3 steps, you need to take one step at the time.
At the first step, it is important that you slice the dates into smaller pieces before addinng them to the blender, or using the food processor. Always start with the liquid part, and then add the rest. Don’t be afraid to get your hands dirty, you can also use plastic gloves if you prefer keeping your hands clean. The texture is supposed to be pretty firm, as this is the base, but as it cools down it will set better.
Have the mixture into a cake shape and place it into your fridge, as you start on the second step of the cake,.
Mid layer -
The main ingredient in the mid-layer is the cashew nuts, Its important that you soak the nuts overnight, meaning adding them to a bowl of water, this makes the nuts softer and easier to work with like a cream base.
Again, start with the liquid parts to the blender, or food processor and add the nuts little by little as you blend together.
Have the mid-layer over the cake base, and place back to the fridge.
Top Layer -
My fave layer of the cake is the top layer! Start with melting the coconut oil, mix in the marple syrup, and the rest of the ingredients. Have the topping over the cake and make sure to get it all spread out to the edges of the cake as well. For coffee lovers, you can add a tbs off espresso coffee.
You can leave the cake simple like that or top it with some seasonal fruits, some shredded coconut, or nuts.
Leave the cake in your fridge, It lasts for at least a week and is perfect as an everyday dessert or as a small bite to your coffee break.
I hope you like it.
Best, Eline S
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