Easter – Raw Chocolate Cake Recipe

Easter – Raw Chocolate Cake Recipe

You can indulge at Easter time guilt free… I created this amazing decadent Raw Chocolate Cake using all natural ingredients that your body will love. You can use The Stay Strong Mummy Protein Blend in the base for added nutrients and flavour. Yes… it is a desert and with all deserts its best to stop at one slice…. the great thing is this one slice will not mess with your metabolism, blood sugars and mood like other cakes can!

What you need…

Base

5-6  mejool dates

1 cup of raw almonds

1/2 cup of raw walnuts 

1/3 cup shredded coconut

2 tbs SSM Coconut Superfood Protein Blend

1/3 cup  coconut oil

1 tbs maple syrup or honey

Blitz all dry ingredients together in a food processor. Add coconut oil and maple syrup. Blitz again until all ingredients have combined.

Press firmly into a spring form tin, place in freezer to set.

Filling

1 & 1/2 cup  raw cashews (soaked in water for over 4 hours)

flesh from 1 young coconut

3/4 cup of coconut milk

1/3 cup of coconut oil

1/2 cup of cacao

1/3 cup  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.

Ganache 

1/2 cup of maple syrup

3/4 cup of cacao powder

1/3 cup of coconut oil (melted)

2 tbs 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.