Crème BERRYLICIOUS RAW CHOCOLATE CAKE

Crème BERRYLICIOUS RAW CHOCOLATE CAKE

Audrey Hepburn — ‘Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.’

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Today we’re celebrating! Not just because it’s another glorious day, (and that’s enough of an excuse to get me eating delicious, guilt free cake)!… But because – two things. One, I simply couldn’t resist slamming this happy little cake onto an already crazy-busy-day of organic markets, shopping and you know, life… SHARING THE LOVE… !!! The other, because Model Chocolate Instagram just hit 30K! Woo!!

So here it is. A more-than-nice creamy, sugar free, dairy free, gluten free raw chocolate cake… and as I take my third peice, it’s reminding me of one of those rich crumbly chocolate hazelnut cakes you can find at cafes, you know the ones? Smothered with whipped double cream. 🙂

Crème BERRYLICIOUS RAW CHOCOLATE CAKE 

Raw Chocolate Biscuit Base:

1 1/2 cups hazelnut meal

1/4 teaspoon vanilla powder

1 1/2 tablespoons coconut sugar

1 rounded tablespoon raw cacao powder

1 – 1 1/2 tablespoons organic raw coconut oil

Line a large baking dish with baking paper – you won’t be baking but it will prevent any sticking. Grind 1 cup of the hazelnut meal in portions in a coffee grinder to make it finer. The other 1/2 cup can stay as it is, for texture. Place the hazelnut meal into a bowl and add in all other ingredients, combining together! When ready the mixture should form in your hand if you squeeze it tightly. Press this fairly firmly into the base of lined dish and set aside.

Crème Berrylicious Raw Chocolate Filling:

1 cup raw organic cashews

1 cup fresh young coconut meat + 2/3 cup of the fresh coconut water OR 1 x 400ml can of rich organic coconut cream

1/3 cup maple or raw agave syrup

1/2 teaspoon vanilla powder

2/3 cup organic raw coconut oil

1/2 cup raw cacao powder

1 – 2 cups mixed frozen blueberries and raspberries

1 – 2 cups strawberries sliced into hearts for topping

BLEND first four ingredients until super smooth, and creamy. Add coconut oil and cacao powder, blending again to combine. If the mixture is too thick, add in 1/4 cup extra water to facilitate blending. Taste and see if you’re mixture is still sweet enough for you! Ok ok, now don’t eat it all!! Scatter frozen berries into prepared Raw Chocolate Biscuit Base. Pour the decedent Crème Chocolate filling on top. Decorate with lots of strawberry heart slices. I made these by cutting out the leaves to make a little dent in the top of each, then slicing into thirds lengthwise. Chill to firm – approx 15 – 30 mins in freezer, or 1 hour in fridge. The frozen berries definitely make this cake set extra quickly!

Serves 6 contentedly. Such deliciousness can be made for any occasion, celebration or just because life is worth living to the full.

Audrey-audrey Berriluscious

 

 

2014-02-11T23:37:06+00:00February 11th, 2014|

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7 Comments

  1. Courts April 20, 2014 at 3:55 pm - Reply

    I emailed u the other day and u referred me to this site!! This looks sooooo good! Can’t wait to try it! xx

    • abigail May 7, 2014 at 1:26 pm - Reply

      You’ll love! <3

  2. Terri April 26, 2014 at 5:51 pm - Reply

    Hi this is my first time using coconut oil, and was unsure if I was to melt it or not.

    • abigail April 27, 2014 at 8:54 pm - Reply

      No need to melt for this recipe. The blender combines the coconut oil well in the filling, and in the base you just need to mix it really well. Using the fingertips would also melt the oil into base ingredients if it’s really hard and lumpy. <3

      • Terri April 29, 2014 at 2:40 pm - Reply

        Thank you for your response.

        I have now made, tried and shared this delicious cake and must thank you for it. I think it will now become my staple dinner party dessert.

        • abigail April 29, 2014 at 4:30 pm - Reply

          Thanks Terri! Nice to hear, yes I love this one too! <3

  3. Isabel December 29, 2015 at 7:00 pm - Reply

    I’ve made this a couple of times now and it’s really delicious. Minor typo in the filling “coconut meat”. It’s really hot in Adelaide today and my coconut milk was liquid. All good though – it mixed up for the base really well and I used less than I did the first time I made it. I found that some coconut milks can be very runny (also if they’re old) and it ends up being a liquid. I just add some more coconut meal or almond meal to beef it up. Perfect as a vegan dessert.

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