Why splurge on a heavily processed, sugar-laden cake when we have the most heavenly un-processed, vegan, gluten and refined sugar free cake right here!
ingredients
Cake
- 2 cups Activated Almonds
- 2 cups Shredded Coconut see product
- 2 large beetroot, grated
- 1 cup medjool dates
- ½ cup raw Cacao Powder see product
- ½ tsp Vanilla Bean Powder
Center + Frosting
- 1 cup Raw Cashews
- 1 cup coconut cream
- 1 cup Dark Drinking Chocolate see product
- 2 tbsp Coconut Oil see product
- ½ tsp Vanilla Bean Powder
Raspberry Chocolate Shards
- 80g Raspberry Chocolate Bar see product
- Chocolate Coated Cranberries
- ¼ cup Cacao Nibs see product
method
- Step 1Place all cake ingredients in a food processor and process until everything is thoroughly combined. Transfer half of the mixture to a springform pan and press down firmly and evenly to form cake into shape. Place the cake in the freezer while working on the next step.
- Step 2Place frosting ingredients into a blender and process until a smooth liquid mixture forms. Remove cake from freezer. Pour ¾ of the chocolate mixture over the cake and use a spatula to spread it evenly and smoothly. Sprinkle over some Chocolate Coated Cranberries. Freeze.
- Step 3Once firm spread out the remaining half of your cake mixture over the frosting layer. Place the cake in the refrigerator for at least 2 hours to let it set.
- Step 4Next make the Raspberry Chocolate Shards by melting down the Raspberry Chocolate bar. Poor over baking paper and sprinkle with cacao nibs. Refrigerate. Cut into large triangles.
- Step 5Remove cake from the pan and ice the cake with remaining frosting. Top with Chocolate Coated Cranberries, Raspberry Chocolate Shards, raspberries, Cacao Nibs & any additional toppings you like. Keep cake refrigerated until ready to serve. Store leftovers in the freezer.
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