Raw Chocolate Cake
A delicious and indulgent raw chocolate cake that is free of refined sugars, dairy and gluten.
Recipe type: Dessert
  • -Base:
  • 60g cacao butter
  • 1 cup (150g) hazelnuts
  • 2½ tablespoons raw cacao powder
  • 1½ tablespoons raw honey
  • -Filling:
  • 300g pecans
  • 150g pitted medjool dates
  • 150g dried figs
  • 2½ tablespoons raw honey
  • ⅓ cup (50g) raw cacao powder
  • 1½ teaspoons vanilla extract
  • -Frosting:
  • 200ml coconut oil, melted if solid
  • 100g raw cacao powder
  • 2 teaspoons raw dark agave nectar
  1. Line a 20cm springform pan with baking paper.
  2. For the base, finely grate the cacao butter into a heatproof bowl, then place in a large bowl of hot water and allow it to melt (not allowing it to go over 34C, so it is still considered raw).
  3. For the base, finely grind the hazelnuts in a food processor, then add in the melted cacao butter, cacao powder and honey. Press firmly and evenly into the prepared pan and chill.
  4. For the filling, finely grind the pecans in a food processor, then add in the remaining ingredients for the filling and process until it starts clumping together. Press into the pan and chill for 3 hours (I chilled mine for 30 minutes in the freezer).
  5. For the frosting, combine all the ingredients for this layer and chill for 20 minutes to set a little. Tip- once it starts setting, it sets fast, so get a move on and quickly get the frosting on the cake and spread out in a pretty pattern before it sets.
  6. Store leftovers in the refrigerator.
The original recipe says to dust bee pollen over the frosting, for a hit of honey flavor and crunch; if you can find this and can afford it, go for it! Otherwise, if you're not concerned about the raw & healthy options, I reckon a fine crumble of honeycomb might also do the trick.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2013/08/raw-chocolate-cake/