Gluten and dairy free creamy raw chocolate cake

Guilt free chocolate delight

raw chocolate and raspberries cake

This is a delicious, chocolatey and incredibly guilt free treat which will please the whole family and infuse your body with goodness.

Raw chocolate contains many important vitamins and minerals including magnesium, and other essential minerals like calcium, sulfur, zinc, iron, copper, potassium, and manganese. It is also very rich in phytonutrients with antioxidant properties, B vitamins and heart-healthy fat. Several studies have highlighted the health properties of raw chocolate, which range from lowering blood pressure, promoting cardiovascular health, neutralising free radicals and improving mental health. It is a true anti-ageing elixir!

Ingredients

  • 170g raw organic cacao liquor (can be bought from Amazon)
  • about 500g raspberries
  • 1 can of organic coconut milk (use only the more solid part and discard the very runny part)
  • 2 tablespoons of coconut oil
  • 4-5 tablespoons maple syrup
  • 2 heaped tbs of xylitol
  • 1 tbs shredded coconut for decoration (optional)
  • 8 medjoul dates, pitted
  • 75g macadamia nuts
  • 75g pecan nuts

Method

Base

Put the dates, macadamia nuts, pecan nuts and 1 tbs of coconut oil in the blender and bled until the ingredients are mixed well to form a not too fine paste. Cover the base of your cake tin with this paste and put in the fridge, or in the freezer if you are in a hurry.

Chocolate cream

Leaving a handful of raspberries aside to decorate the cake, pass the rest of the raspberries through a fine sieve in order to separate the pulp from the seeds. Leave the pulp aside and discard the seeds.

In a high-speed blender, blend together the cacao liquor with the xylitol until you obtain a nearly liquid paste. If you have a blender that heats, like a Thermomix, you can set the heat at 37 degrees Celsius, in order to heat the paste without actually cooking it. However if you have a powerful blender, the heat generated by the rotating blades should be enough to melt the cacao liquor.

Once melted, add the maple syrup, coconut milk, the rest of the coconut butter, and raspberry pulp and blend again until everything is mixed well together.

Then pour this wonderful chocolate mix onto the previously prepared base, ad decorate the top with the rest of the raspberries and the shredded coconut.

Put in the fridge for a few hours and enjoy.

You can also freeze this cake and defrost it slice by slice when you decide to eat it. Very tasty cake that can satisfy any chocolate cravings!

 

Posted in Breads and cakes, Recipes Tagged with: , ,