Raw PB and Choc Raspberry Cake
Indulge in the ultimate chocolate treat with this Raw Peanut Butter & Chocolate Raspberry Cake! Perfect for satisfying your sweet cravings, this decadent dessert is made with wholesome ingredients and is completely refined sugar-free. Whether it’s for Mother’s Day or any day of the week, this delicious raw cake is sure to become your new favourite chocolate fix!
DIETARY: V, VEG, GF, DF, EF
ALLERGENS: Nuts
AGE GROUP: 24 months+
DIFFICULTY LEVEL: Beginner
SERVES: 60
PREP: 25 mins (+ 6-7 hours freezing)
EQUIPMENT: High-speed blender and food processor
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 290g almonds | |
| 90g buckinis (activated buckwheat groats) | |
| 40g shredded coconut | |
| 150g Medjool dates, pitted | |
| 40ml maple syrup | |
| Pinch of sea salt | |
| 345g raspberries (raspberry layer) | |
| 80ml maple syrup (raspberry layer) | |
| 1 tbsp chia seeds (raspberry layer) |
PB CHOCOLATE LAYER
| 525g cashews, soaked in water for 4 hours or overnight | |
| 500ml coconut milk | |
| 180ml maple syrup | |
| 180ml coconut oil | |
| 75g peanut butter | |
| 2 tbsp cacao | |
| 100g melted dark chocolate (>70%), for drizzle |
Directions
1.
To make the base, place nuts, buckinis and coconut into a high-speed food processor and process until they reach meal consistency.
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2.
Add the rest of the ingredients and process until smooth and sticky.
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3.
Line a baking dish (approx.35x25cm) with baking paper and press base mix evenly into it. Freeze while preparing the next layer.
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4.
To make the raspberry layer, add raspberries and maple syrup into a high-speed blender and blend until smooth.
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5.
Transfer into a small bowl (use a sieve to catch seeds if you like a smoother texture) then stir through chia seeds. Set aside in the fridge for 30 mins.
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6.
Spread the raspberry layer evenly on top of the base layer and place in the freezer again for 1-2 hours.
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7.
To make the pb choc layer, drain cashews, then add to a blender with the rest of the ingredients and blend until smooth and creamy.
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8.
Evenly pour the mixture on top of the raspberry layer and freeze for another 2-4 hours or overnight.
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9.
Drizzle with melted dark chocolate, cut into small squares and enjoy.
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Notes
STORING LEFTOVERS: Store in an airtight container in the freezer for up to 4 months.
Easy ingredient swaps: Swap almond for nuts or seeds of choice. Swap raspberries for berries of choice. Swap peanut butter for nut butter of choice or tahini.
