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. 🙂


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