Raw Chocolate Coconut Cream Cake

For my birthday this year, I knew I wanted to experiment in the kitchen and make my own cake.  Thankfully, my experiment was a success and this was the end result: a raw chocolate coconut cream cake.  Perfect for an August birthday since it doesn’t require any baking.

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This cake, although indulgent, is made with healthy ingredients and topped with a handful of super-foods.  Can I get an Amen?!  Nutritious treats for the win! 😉

Raw Chocolate Coconut Cream Cake

Ingredients

Base

  • 1/2 cup almonds
  • 1/4 cup hazelnuts
  • 1/4 cup walnuts
  • 20 pitted dates (about 120 grams)
  • pinch of salt

Chocolate Coconut Cream Layer

Instructions

  1. Place all ingredients for the base in your food processor and blend (3-4 min), scraping the sides every so often.
  2. When base mixture is crumbly, yet can be molded then place it into a 6″ round spring form pan.  Use your fingers to press down the base.
  3. For the chocolate coconut cream layer, add all wet ingredients to your food processor and blend.
  4. Add in dry ingredients and blend.
  5. Pour mixture on top of the base, spreading it out evenly.
  6. Top cake with desired decorations.  (I used coconut flakes, cacao nibs, Salba Chia seeds, bee pollen, goji berries, chocolate chips and almonds.)
  7. Let cake set in fridge or freezer.

*Note: nut measurements were rounded – they do not need to be exact.

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I chose to let my cake set in the fridge and then 1-2 hours before serving I placed it in the freezer.  You can keep it in the fridge if you prefer a softer chocolate coconut cream layer.  If you choose to keep this cake in the freezer then I suggest letting it thaw (at room temp) about 10-15 minutes before serving.

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This cake was a complete hit with my family (myself included)!  It held together well and was easy to cut and serve.  If you wish to make a vegan version, then you can substitute 1 scoop of vegan protein powder for the collagen peptides.

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