Raw White Chocolate and Raspberry Layer Cake

Celebrate Mothers day with this raw white chocolate and raspberry layer cake, a healthy dessert that’s incredibly creamy and delicious. Made with cashews and cacao butter the white chocolate filling is sweet, velvety, and pairs perfectly with the tangy raspberry topping.

layer cake 3  layer cake 3

Chocolate Brownie Base

1 cup. almonds
1/4 cup. oats
3 tbsp. CHOC Chick cacao powder
4 tbsp. CHOC Chick cacao butter, melted 

1 cup medjool dates (approx. 8-10)
Pinch of salt
1 -2 tbsp. water (if dates aren’t sticky)

*6" spring form cake tin

Middle White Chocolate Layer

1 1/2 cup. cashews, soaked for at least 1 hour in hot water 
1/4 cup. light coconut milk
1/3 cup. CHOC Chick cacao butter, melted 
1/2 cup. maple syrup
1 tsp. vanilla bean paste

Raspberry Layer 

½ cup. frozen raspberries
1 cup. cashews, soaked for at least 1 hour in hot water
¼ cup. maple syrup 

Toppings

Fresh raspberries
Raw chocolate*

layer cake 1 layer cake 2

Chocolate Brownie Base

Place all of the ingredients except the water into a food processor and process until a dough has formed. If the mixture isn’t sticking together, add in 1-2 tbsp. of water.

Press the mixture into a 6-inch spring form pan, making sure it’s firm and evenly spread

Put in the freezer to harden whilst you are making the filling

Middle White Chocolate Layer

Place all of the ingredients into a high-powered blender and blend until smooth and creamy.

Pour on top of the brownie base. Smooth out the top, and tap the pan on the kitchen surface a couple of times to release any air bubbles. Return to the freezer for 1 hour, or until completely firm.

Raspberry Layer

Place all of the ingredients into a high-powered blender and blend until smooth and creamy. Pour over the white chocolate layer and return to the freezer for another hour.

Top with fresh raspberries and raw chocolate shards*

Before serving, remove the cake from the freezer 10-15 minutes beforehand.

*To make the raw chocolate melt ¾ cup cacao butter and then stir in ¼ cup cacao powder and ¼ cup maple syrup. Pour into a small tin/or tray and put in the fridge to harden. Once solid, chop the chocolate finely.

 

vegan | dairy free | baking | nuts

1 comment

Sumzz

Can you use normal butter for this recipe ?

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