If you never have Raw Chocolate Cake you know this is the sign and the time for you not to only eat it yourself but make it too! This is very easy and a no bake recipe. I promise you will LOVE this very simple but indulging recipe. Enough the talk, lets dive in.
Crust
1/2 cup of mixed pecans and almonds
1/4 cup of combined cocoa and carob powder (you can use either one only)
3 tbsp syrup sweetener
pulse the nuts fee times until forms rough crumbs (don’t get too fine)
add in cocoa powder, mix. Pour in your choice of syrup sweetener, mix.
Pack into 8 muffins tin evenly then freeze.
Cream
1 cup soaked cashew (at least an hour with hot water)
1/4 cup of coconut oil
1/4 cup syrup sweetener
1/4 cup water
1/4 cup + 1 tbsp cocoa mixed with carob powder (or choose either one)
blend all ingredients in food processor or high speed blender until all smooth. Pour into each muffin tins with the freeze base in it.
freeze for at least 8 hours or until firm before serving. I topped mine with melted chocolate and pecan on each cake.
Note
you may substitute the syrup sweetener for crust into 2-3 pieces of pitted dates.
my cake looks soft because I don’t freeze them enough, I was trying to film the result.
Suggestions for this video and recommendations for the next upload are greatly appreciated.
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