Un Chocolate Cake Raw Foods
Indulge in pure decadence with this **Un Chocolate Cake Raw Foods recipe**, a no-bake dessert that’s as wholesome as it is delicious. Made with nutrient-dense ingredients like raw almonds, creamy soaked cashews, and antioxidant-rich raw cacao powder, this raw vegan cake is entirely dairy-free, gluten-free, and refined sugar-free. The naturally sweet Medjool dates and maple syrup lend a rich, caramel-like sweetness, while the velvety filling and luscious cacao frosting deliver a luxurious chocolate experience. Easy to prepare in just 25 minutes of hands-on time, this freezer-set cake is perfect for health-conscious chocoholics or anyone seeking a guilt-free treat. Garnish with fresh berries or cacao nibs for an elegant finish, and enjoy slice after slice of plant-based perfection. Whether it’s a celebration or a simple sweet craving, this raw chocolate cake is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups raw almonds
- 10 pieces Medjool dates (pitted)
- 0.5 cup raw cacao powder
- 0.25 cup coconut oil (melted)
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon sea salt
- 1.5 cups raw cashews (soaked for 2-4 hours)
- 0.5 cup maple syrup
- 0.5 cup unsweetened almond milk
- 0.5 cup raw cacao powder (for frosting)
- 0.25 cup coconut oil (melted, for frosting)
- as needed fresh berries or cacao nibs (optional, for garnish)
Instructions
Line a 7 or 8-inch springform pan with parchment paper and set aside.
To prepare the crust, combine the raw almonds, pitted Medjool dates, raw cacao powder, melted coconut oil, pure vanilla extract, and sea salt in a food processor. Blend until the mixture holds together when pinched between your fingers.
Press the crust mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or your hands to pack it in tightly. Place in the freezer while you prepare the filling.
Drain and rinse the soaked cashews thoroughly. Add them to a high-speed blender along with the maple syrup, unsweetened almond milk, raw cacao powder, and melted coconut oil for the filling.
Blend the filling ingredients until completely smooth and creamy. You may need to stop and scrape down the sides occasionally to ensure everything is fully incorporated.
Pour the filling over the crust in the springform pan. Spread it out evenly with a spatula.
Place the cake in the freezer for 4-6 hours, or until fully set.
Once the cake is set, carefully remove it from the springform pan.
For the frosting, whisk together raw cacao powder and melted coconut oil in a small bowl until smooth. Spread this mixture over the top of the cake.
Garnish the cake with fresh berries or cacao nibs, if desired, before serving.
Let the cake thaw for about 10-15 minutes before slicing and serving. Store leftovers in the freezer for up to 1 month.
Nutrition Facts
Calories |
4983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.2 g | 443% | |
| Saturated Fat | 139.4 g | 697% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 503.2 g | 183% | |
| Dietary Fiber | 106.6 g | 381% | |
| Total Sugars | 295.3 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1242 mg | 96% | |
| Iron | 50.2 mg | 279% | |
| Potassium | 7317 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
