O-M-G you guys! This raw chocolate cake is bananas, it’s incredibly decadent and chocolate-y that it feels sinful to eat it, but just know that every ingredient in this cake is actually pretty darn good for you, so yes, yes I think it’s perfectly acceptable if you have a little slice for breakfast, YOLO. Raw vegan chocolate cake may just be my favourite desert recipe!
Raw vegan chocolate cake is here just for you…
This recipe also comes together in no time which is another bonus and because it’s raw, there is no cooking time, you just pop it in the freezer for an hour or two. This makes it a perfect dessert to have in the summer (although really year-round works too). I made this for Valentine’s Day for myself the boyfriend and so I also added a little bit of maca to the crust, hello increased libido 😉 but that is totally optional, if you don’t have it, feel free to leave it out. Everything else is primarily staple pantry ingredients and so it should be pretty easy to pull together.
Download a copy of my FREE eBook: Get the Glow to learn more about what foods are great at giving you that glow and which ones you may wish to reduce or avoid.
Medjool dates make up a good portion of the crust in this recipe and although they are high in sugar they also contain a great amount of fibre. This helps to control your blood cholesterol levels and move food through your digestive tract. Dates also contain small amounts of almost every essential mineral, something that a lot of people tend to be missing from their diets. The main minerals in dates are potassium, manganese and copper. Further, dates contain vitamins B6, niacin and pantothenic acid which play a key role in red blood cell production and provide energy as well as contribute to the overall functioning of the nervous system. The one cup of dates may seem like a lot to some, but remember this is for the whole cake plus you have the added benefit of the fibre from the other ingredients as well as the dates themselves. I know that quite a few people don’t think they like dates, but I served this to a good friend of mine who loved it and when I told her there were dates in the crust, she couldn’t believe it.
The coconut milk that is added to the chocolate gives it an even richer taste as well as providing a great source of healthy fat to this meal. Fats such as those from coconut milk (and others) help the body to feel fuller longer and satisfy our brain receptors which in turn help to control our appetite. Coconut milk also contains lauric acid which the body converts to monolaurin which may fight viruses and bacteria and so it is good for our immune system health. Last, the medium chain saturated fatty acids may also improve heart health as well.
Coconut is one of my fave go-to foods for glowing skin. You can read more about my fave go-to foods for skin health and which ones you may want to avoid by downloading a copy of my FREE eBook: Get the Glow.
Walnuts are brain food:
Walnuts are a truly superb food that can often times be neglected or overlooked for their nutritional value. Walnuts are an excellent source of heart-healthy monounsaturated fats and provide an excellent source of omega-3 fats, magnesium and biotin. Specifically, walnuts benefit the heart and circulatory system as they decrease LDL cholesterol, increase omega-3 fatty acids in red blood cells, and decrease total cholesterol. Beyond the anti-inflammatory action that the omega-3 fatty acids provide, they are also rich in antioxidants and it this unique vitamin E structure of walnuts that is interesting, due to the unusual concentration of the gamma-tocopherol from of vitamin E in them. Research has shown that walnut polyphenols may help prevent chemically-induced liver damage as well as support brain health (have you ever noticed that walnuts kind of look like a brain?!). Last, be sure to eat the skin of the walnut, that whitish and flaky part, because it is thought that 90% of the antioxidants in walnuts are found right there in the skin. Also, look out for raw and if possible organic walnuts to be sure that they were not pasteurized or irradiated (similar to most almonds). If you don’t have walnuts on hand, feel free to sub in almonds or pecans instead.
So without further ado, here are the ingredients and directions to make this insane raw chocolate cake.
Note: This does not have to be restricted purely to Valentine’s Day, this can be enjoyed any time!
- For the crust
- 3/4 cup raw hazelnuts
- 1/2 cup raw pecans (or almonds)
- 1/2 cup raw walnuts
- 1/2 cup shredded unsweetened coconut
- 1 cup of pitted medjool dates (I used 10)
- 1 tbsp coconut oil, plus 1 tsp
- 1/4 cup raw cacao powder
- 2 tbsp cacao nibs
- 2 tsp maca (optional)
- ¼ tsp fine grain sea salt, or to taste
- 3 chocolate bars (dark chocolate, at 85g each bar, total of 255g)
- 1 tsp vanilla extract
- 1 can full fat coconut milk
- pinch of sea salt (I used Himalayan pink sea salt)
- Chopped hazelnuts
- Berries of your choice
- I liked toasting the hazelnuts as I find this intensifies the flavour a bit. If you wish to do this, just throw those hazelnuts on a pan and into the oven for about 10-15 minutes at 300. Let them cool a bit before adding them into your food processor.
- Prepare the crust by adding all of the above ingredients into your food processor and pulse until the mixture comes together and the nuts are chopped up finely.
- The crust/dough should hold together well and stick together when pressed between your fingers, if it is not try adding a touch more coconut oil or half a date and pulse again.
- Spoon the crust mixture into your pan that you are using and spread out evenly up the sides of the pan, pressing down firmly while moving from the centre and out.
- Note: Feel free to save a little bit of the heavier cream (that rises to the top of the can) when you open your can of coconut milk for swirling in the cake.
- Prepare the filling by melting the chocolate in a small saucepan on the stove over low heat until it is almost all melted. Turn off the stove and then stir it around with a spoon until it’s all melted, once it is all melted, add your 1 can of coconut milk (room temperature) to the mixture.
- Whisk the coconut milk into the melted chocolate vigorously until completely smooth. Add in the vanilla and sea salt. If you like it a bit sweeter, you can add 1 tbsp of maple syrup or raw honey, its up to you.
- Pour the melted chocolate filling into your prepared crust (there may be a bit leftover, be careful not to overfill the pan!)
- Optional- Drop a bit of the coconut cream (if you saved it) into the pie and swirl it around with a sharp knife. Honestly, it took me a bit of practice, be patient!
- Now, place the pie in your freezer for about 1-2 hours.
- After this time, you can take it out and add on top some chopped hazelnuts and berries if you wish.
- You can store leftovers in the freezer or fridge, I liked it straight from the fridge. Leave the berries off if you are storing in the freezer.
- I used a ridged pan with a removable bottom and lightly greased it with a bit of coconut oil.