Raw PB & Choc Raspberry Cake
Indulge in the ultimate chocolate treat with this Raw Peanut Butter & Chocolate Raspberry Cake! Perfect for satisfying your sweet cravings, this decadent dessert is made with wholesome ingredients and is completely refined sugar-free. Whether it's for Mother's Day or any day of the week, this delicious raw cake is sure to become your new favourite chocolate fix!
Raw PB & Choc Raspberry Cake
DIETARY: V, VEG, GF, DF, EF
ALLERGENS: Nuts
AGE GROUP: 24 months+
DIFFICULTY LEVEL: Beginner
SERVES: 60
PREP: 25 mins (+ 6-7 hours freezing)
EQUIPMENT: High-speed blender and food processor
INGREDIENTS:
BASE
2 cups (290g) almonds
½ cup (90g) buckinis (activated buckwheat groats)
½ cup (40g) shredded coconut
1 cup (150g) Medjool dates, pitted
2 tbsp (40ml) maple syrup
Pinch of sea salt
RASPBERRY LAYER
3 cups (345g) raspberries
1/3 cup (80ml) maple syrup
1 tbsp (20g) chia seeds
PB CHOCOLATE LAYER
3 ½ cups (525g) cashews, soaked in water for 4 hours or overnight
2 cups (500ml) coconut milk
¾ cup (180ml) maple syrup
¾ cup (180ml) coconut oil
2 tbsp (75g) peanut butter
2 tbsp (20g) cacao
100g melted dark chocolate (>70%), for drizzle
METHOD:
To make the base, place nuts, buckinis and coconut into a high-speed food processor and process until they reach meal consistency.
Add the rest of the ingredients and process until smooth and sticky.
Line a baking dish (approx.35x25cm) with baking paper and press base mix evenly into it. Freeze while preparing the next layer.
To make the raspberry layer, add raspberries and maple syrup into a high-speed blender and blend until smooth.
Transfer into a small bowl (use a sieve to catch seeds if you like a smoother texture) then stir through chia seeds. Set aside in the fridge for 30 mins.
Spread the raspberry layer evenly on top of the base layer and place in the freezer again for 1-2 hours.
To make the pb choc layer, drain cashews, then add to a blender with the rest of the ingredients and blend until smooth and creamy.
Evenly pour the mixture on top of the raspberry layer and freeze for another 2-4 hours or overnight.
Drizzle with melted dark chocolate, cut into small squares and enjoy.
STORING LEFTOVERS: Store in an airtight container in the freezer for up to 4 months.
TIPS:
Easy ingredient swaps:
Swap almond for nuts or seeds of choice.
Swap raspberries for berries of choice.
Swap peanut butter for nut butter of choice or tahini.