I had a carving for spinach and chocolate … and then this happened … haha – Raw Vegan Spinach & Chocolate Slice. Chocolate and Spinach!?? Yep, you heard me right – double, triple yummy! Unlike a lot of raw vegan cakes, this one isn’t overloaded with nuts so it’s not a heavy cake. Light and flavorful by using only all natural ingredients. And you can eat lot’s of these because they’re good for you!
Raw Vegan Spinach & Chocolate Slice
You’ll need: food processor, high speed blender
Preparation time: 30 minutes
Ingredients for crust:
1/3 cup buckwheat ( soaked, dehydrated )
1 cup dates ( soaked )
1 cup shredded coconut
1 tbsp raw cacao powder
Put your crust ingredients into a food processor fitted with the S blade and process until it makes a sticky dough. Press the mixture evenly into a parchment lined container. Place the pan in the freezer whilst you make the filling.
![Spinach_Cake_3[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/07/spinach_cake_31.jpg)
Ingredients for bottom layer:
3 medium sized banana
2 handful spinach
1/2 cup organic full fat coconut milk ( chilled )
1 inch slice organic creamed coconut ( softened )
Put everything in the high speed blender and blend until smooth. Pour the cream over the crust and let sit in the freezer (about an hour) or until it’s set.
![Spinach_Cake_5[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/07/spinach_cake_51.jpg)
Ingredients for middle layer:
1/2 cup cashew (soaked)
1/2 cup organic full fat coconut milk (chilled)
1/3 cup dates (soaked)
1/4 cup raw cacao powder
1 tbsp organic coconut oil (melted)
Place all the ingredients in a food processor and process until smooth. May take some time to get creamy. Remove pan from freezer and pour middle layer on top of bottom layer. Place back in freezer.
![Spinach_Cake_4[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/07/spinach_cake_41.jpg)
Ingredients for top layer:
3 medium sized banana
juice of 1 lime
1/2 cup organic full fat coconut milk (chilled)
1 inch slice organic creamed coconut (softened)
seeds of 1 vanilla bean
Put everything in the high speed blender and blend until smooth. Pour the cream over the middle layer and let sit in the freezer (about an hour) or until it’s set. Once cream cake is firm to touch remove from pan and carefully cut into slices. Take out of freezer 40 minutes – 1 hour (at room temperature) before you want to serve it so it can soften and is easy to cut. Enjoy!
Notes: I highly recommend cutting it up into slices the first time you take it out so that you can put individual pieces back into the freezer and take out one piece at the time instead of defrosting the whole cake. I like separate them with parchment paper so they don’t stick together in the freezer.
![Spinach_Cake_2[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/07/spinach_cake_21.jpg)
- ⅓ cup buckwheat, soaked and dehydrated
- 1 cup dates, soaked
- 1 cup shredded coconut
- 1 tbsp raw cacao powder
- INGREDIENTS FOR BOTTOM LAYER:
- 3 medium sized banana
- 2 handful spinach
- ½ cup organic full fat coconut milk, chilled
- 1 inch slice organic creamed coconut, softened
- INGREDIENTS FOR MIDDLE LAYER:
- ½ cup cashew, soaked
- ½ cup organic full fat coconut milk, chilled
- ⅓ cup dates, soaked
- ¼ cup raw cacao powder
- 1 tbsp organic coconut oil, melted
- INGREDIENTS FOR TOP LAYER:
- 3 medium sized banana
- juice of 1 lime
- ½ cup organic full fat coconut milk, chilled
- 1 inch slice organic creamed coconut, softened
- seeds of 1 vanilla bean
- Put your crust ingredients into a food processor fitted with the S blade and process until it makes a sticky dough. Press the mixture evenly into a parchment lined container. Place the pan in the freezer whilst you make the filling.
- Put everything in the high speed blender and blend until smooth. Pour the cream over the crust and let sit in the freezer (about an hour) or until it's set.
- Place all the ingredients (middle layer) in a food processor and process until smooth. May take some time to get creamy. Remove pan from freezer and pour middle layer on top of bottom layer. Place back in freezer.
- Put everything (top layer) in the high speed blender and blend until smooth. Pour the cream over the middle layer and let sit in the freezer (about an hour) or until it's set. Once cream cake is firm to touch remove from pan and carefully cut into slices. Take out of freezer 40 minutes - 1 hour (at room temperature) before you want to serve it so it can soften and is easy to cut. Enjoy!
These look so good. I am all for putting vegetable with sweet treats. Love the pop of green the spinach gives them!
Hi Raychel, thank you! So glad you like it! Isn’t that a heavenly pair? I hope you give it a try;) Have a wonderful evening.
Hi! Is there an alternative that can be used for the creamed coconut? I’m from a small country town and it’s not something I recall seeing locally. Thanks x
Hi Em, I’m using creamed coconut as a thickener so you could swap for soaked cashew. I’m not sure about the quantity you may need between 1/3 – 1/2 cup. This is a soft cake so no need to use too much. Just keep checking the texture. Please let me know how your cake turned out. Have a wonderful weekend!!