Raw chocolate vanilla layer cake
2015-09-08 09:13:46
Serves 25
A decadent raw food dessert that is great for entertaining. Free from gluten, grains, dairy and refined sugar this is one of my favourites.
Prep Time
20 min
Ingredients
- Base
- 1 cup shredded coconut
- 1 cup almonds
- 8 dates
- 1 tbs coconut oil
- Chocolate layer
- 2 avocados
- 1/2 cup maple syrup
- 1 cup of coconut cream
- 1/2 cup cacao (can add more if you like it richer)
- 2 tsp vanilla
- 1 orange - rind and juice
- Vanilla layer
- 1 cup of coconut cream
- 1 cup of cashews soaked overnight
- 1/3 cup maple syrup
- 1 tsp vanilla essence
- Berries
- 1 1/2 cup Raspberries
- Chocolate sauce
- 1/2 cup of coconut oil
- 2 tbs of cacao
- 2 tbs of maple syrup
- 2 tbs coconut butter
Instructions
- Place all ingredients for the base in a food processor and mix until well combined.
- Press into lined cake tin.
- Mix all ingredients for chocolate layer until smooth. Depending on the size and flavour of avocado you can adjust the flavour by adding more cacao or maple syrup.
- Pour into cake tin and use a spoon to spread layer evenly.
- Place in freezer and wait 10 minutes.
- Mix vanilla layer until smooth and spread evenly over chocolate layer.
- Place 3/4 of the raspberries in the centre and press into vanilla layer. Dot the rest of the raspberries around the vanilla layer.
- Place in freezer to set for at least 3 hours.
- Before serving place ingredients for chocolate sauce in small saucepan and warm up slowly. When all of the ingredients are well combined take off heat for a few minutes before pouring over the cake.
- You can place back in freezer or serve as is.
- Enjoy!
Notes
- This cake is really rich so you only need a small slice.
- For thicker layers make in a smaller tin.
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