We had our friends Chris & Nicola over for Sunday lunch and just knew that I had to make a spectacular dessert as we all had a few little celebrations to toast. Lets face it, there is no better way to do that than with something chocolatey! This raw cake was a bit of an experiment, but it turned out to be perfect. Everyone loved it, however it is very rich so you don’t need a huge piece. Our friend Chris was very cheeky and served everyone giant pieces and gave himself a much more sensible sized slice! It was so delicious that we still all managed to squeeze the huge pieces in but it was a test and as I type this I think that I may have a food coma.
The beauty of this recipe is that you can make it well in advance and store it in the freezer, pull it out 45 minutes before you are until ready to serve it. This recipe is gluten free, sugar free and diary free.
- Base
- 1½ cups dried dates
- 1½ cups raw almonds
- 2 tablespoons cacao powder
- 2 tablespoons melted coconut oil
- Mousse Filling
- 2 cups cashew nuts, soaked 4 hours
- 1 can coconut cream, chilled
- 3 tablespoons honey
- 3 table spoons cacao
- 1 cup frozen raspberries
- ½ cup frozen raspberries to top
- To make the base, place the dates, almonds and cacao in a food processor and process until you have a fine crumble.
- Add the coconut oil and process until combined.
- Line a cake tin (with a removable base) with baking paper. Press the base into the bottom of the cake tin ad set aside in the fridge.
- To make the chocolate mousse filling, place the soaked cashew nuts in a food processor and blitz until you make cashew butter. Keep processing until the cashews are very smooth.
- Add the chilled coconut cream, cacao & honey to the food processor. Blitz on high until combined.
- Place one cup of frozen raspberries into the mixture and blitz for a couple of seconds.
- Scoop the mixture into the cake tin on top of the prepared base.
- Decorate the top with ½ cup of raspberries.
- Place in the freezer. Remove from freezer and allow to soften a little before serving.
what size can coconut cream? We get organic small ones here.
Hi Mary, It is approx 1 cup or just a little more than that. 🙂
Just made your chocolate brownies & I can say that they are just superb. My kids are going to be amazed how light & fluffy they are. Amazing receipe that does not use s/r flour. Superb thank you
Hi Nina. Thanks for stopping by, it is great to hear from you. I am so pleased that you like them :)xx
So many of these healthy recipes use cashews which I am allergic to..can you succsssfully replace them with another nut or food?
p.s. and wondering about a sub. for avocado as well as I am also allergic to that. Thanks so much for any ideas
Hi Esther. Thanks for stopping by. That is no good at all being allergic to two foods that are tricky to substitute. I have no ideas for avocado, it is quite unique. Cashew nuts are also a tricky one. You could try other nuts if they are not a problem for you such as macadamia or any nut that you can soak and make soft to then make a creamy nut butter. 🙂
I made this the other day for my daughter’s third birthday and it was delicious! She specifically requested a chocolate raspberry cake, and this one was a big hit.
Hi Kristen 🙂 Thanks for stopping by and leaving a message. I am glad that it was a hit for your daughters birthday, it is a fabulous cake. xx
Hi,
I’m new to your site, it is absolutely fantastic.
I was just wanting to know how much water you need to soak the cashew nuts in?
I’m making the Chocolate Raspberry Mousse Cake . Thanks
Hi Dale. Welcome and thanks for stopping by. To soak the cashews just cover them completely by the water and that is the right amount. Enjoy! This is a gorgeous recipe!
Hi,
Just letting you know this cake is amazing!!1 The family really enjoyed it. Also so amazed by these recipes that I have just purchased your book.
Mant thanks.
Thanks for your message. That is great, I am glad that everyone loved it. My family loves this one too. Enjoy the book 🙂
Hi! I just purchased everything to make this cake. Can I freeze it?
Hi Liz. Yes it freezes really well. Then you can pull it out about 1 hour before you are ready to serve it. 🙂
Hi, just wondering if the coconut cream flavour can be tasted through the cake? As me and my family do not like this taste, if so can I substitute in anything? Looks Delicious!
Thanks
Hi Rose. I personally don’t think that you can taste the coconut cream, but if you don’t want to risk it, you can use any liquid in the place of the coconut cream. It is a lovely cake, I hope that you enjoy it. 🙂 x
Hi, just wondering what size tin to use?
Thanks
Hi Karen. I use just a standard size, sorry I don’t have the exact size. If you use a smaller tin it will be a high cake or a larger tin you will get a flatter cake. Either way, it will be a hit!