Raw Chocolate Coconut Cake

by: wme_admin on

Its getting close to Easter, and we all love to indulge in a little chocolate…I know I do! I created this amazing decadent Raw Chocolate Cake using all natural ingredients. This is a guilt free pleasure that the kids don’t need to know about. Because if you tell them it’s good for you…they probably won’t eat it! Enjoy and Happy Easter.
  • Gluten Free
  • Diary Free
  • No refined sugar
  • High antioxidant
  • Paleo friendly
  • 100% natural

Serves 12-14 

5-6  medjool dates
1 cup of raw hazelnuts
1/2 cup of raw macadamia nuts
1/3 cup shredded coconut
2 scoops of TVN’s Chocolate Whey or Chocolate Pea Superfood Protein Blend
1/3 cup virgin coconut oil
1 tblsp agave syrup

Blitz all dry ingredients together in a food processor. Add coconut oil and agave syrup. Blitz again until all ingredients have combined.
Press firmly into a spring form tin, place in freezer to set.

1 & 1/2 cup of soaked raw cashews
Flesh from 1 young coconut
3/4 cup of coconut milk
1/3 cup of coconut oil
1/2 cup of cacao
1 tbspn cacao nibs
1/3 cup of pure organic maple syrup

Drain cashews, and place all ingredients into a blender or food processor. Blitz until you get a you get a creamy consistency. Scrape the sides down to get all the ingredients in the mix. 

Pour into the base of the set ingredients and evenly spread out. Place back into the freezer to set.

1/2 cup of maple syrup
3/4 cup of cacao powder
1/3 cup of coconut oil (melted)
2 tbspn of coconut milk (cooled in the fridge)

Combine all ingredients in the food processor or blender until smooth and combined. 

Once filling is set in freezer (overnight or at least 3 hours) top with ganache. Ganache will start to go hard due to the cold filling. So spread evenly quickly. Top with shredded coconut. Serves immediately or cut into slices and store in the freezer. Take out to thaw 10-15 min before serving.