Sometimes you just need a big slice of chocolate cake. And this raw vegan cake checks all the right boxes. With a light fluffy ganache full of healthy fats and a rich dense cake this is a recipe full of chocolatey goodness that is sure to make your taste buds water. For extra deliciousness serve this with coconut whipped cream and fresh or frozen berries.
Ingredients For the cake: 200 grams Macadamia nuts 100 grams sunflower seeds 1 cup dried dates 1/2 cup cacao powder 1 cup desiccated coconut 1 tablespoon water
For the ganache: 2 large avocados 1 cup dates 1 cup cacao powder 1-2 tablespoons maple syrup pinch of salt 1-2 cups frozen raspberries (set aside for the top of your cake)
For the homemade chocolate: 100 grams cacao butter, melted 1/2 cup cacao powder 1/4 cup maple syrup pinch of salt
Instructions
To prepare the cake:
Line a round (20 cm) cake tin with baking paper and set aside.
Add all ingredients to a food processor and blend until well combined.
Transfer the mixture to the prepared cake tin.
Press evenly and set aside in the fridge to chill.
To prepare the ganache:
Add all ingredients in a food processor.
Blend until completely smooth and creamy.
Taste and add more sweetener if needed.
Spread the mixture roughly over your cake.
Top with the frozen raspberries.
To prepare the homemade chocolate:
Add all ingredients to a bowl and mix well.
Transfer to the fridge allowing it to film up a little (this will make it thick).
Splash over your amazing cake.
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