This heavenly chocolate cake is a dream come true. Incredibly delicious and perfect for all chocolate lovers! The filling is creamy, silky smooth, and simply mind-blowing!
The perfect dessert to impress your chocolate loving friends. No joke, this delicious chocolate cake is my new favorite chocolate dessert. How could you not love a chocolatey base topped with a rich and decadent chocolate filling? Raw vegan chocolate cake is the best treat! It’s even tastier when you know you are eating a cake that is healthy for you, vegan and raw! I am a huge chocolate fanatic and what could be better than chocolate on top of chocolate on top of chocolate. It’s seriously to die for.
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
- For the crust
- 2 cup walnuts, soaked 4 hours
- 1 cup coconut flour
- 4 medjool dates
- 3 tablespoon cacao powder
- 3+1/2 tablespoon coconut nectar
- 2 tablespoon coconut oil, melted
- ⅛ teaspoon himalayan pink salt
- ¼ cup nut milk
- ½ teaspoon vanilla bean paste
- For the filling
- 1+1/2 cashew, soaked 6 hours
- 1 medium sized zucchini, peeled
- ¼ cup cacao powder
- ½ teaspoon vanilla bean paste
- 4 tablespoon coconut nectar
- ¼ cup nut milk
- 3 tablespoon coconut oil, melted
- ⅛ teaspoon himalayan pink salt
- For the top chocolate layer
- 3 tablespoon raw cacao powder
- 2 tablespoon coconut nectar
- 2 + ½ tablespoon coconut cream
- 2 + ½ tablespoon coconut oil
- 1 teaspoon vanilla extract
- pinch himlayan pink salt
- For the crust - To make the crust, add all the ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Spoon half of the mixture into the base of lined 6-inch cake tin, then press down with the back of a spoon. Place in the freezer.
- For the filling - Place everything in a high-speed blender and blend until smooth and creamy. Pour the chocolate cream over the base and let sit in the freezer (about 4 hours).
- For the top - Remove the tin from the freezer, and top with the remaining crust mixture then gently press down with the back of a spoon.
- For the top chocolate layer - Place everything in a high-speed blender and blend until smooth and creamy. Pour the chocolate over the top layer and place back in the freezer for about two hours to set. Remove from the tin, slice straight away (separate them with parchment paper so they don’t stick together) and store in an airtight container in the refrigerator for 4- 5 days. Enjoy!
THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
▻ Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒
Create⬩Nourish⬩Repeat
