Raw Blackberry Breakfast Chocolate Cake

 

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Raw Black­ber­ry Break­fast Choco­late Cake

A raw and deca­dent black­ber­ry choco­late cake that is so healthy, you could eat it for break­fast.

Author: Food Mon­ster
Ingre­di­ents
  • FOR THE BASE:
  • 1 cup almond pulp
  • 3 tea­spoons coconut oil
  • 3 tea­spoons sweet­en­er I used hon­ey
  • FOR THE FILLING:
  • 2 cups raw cashews soaked at least 1–2 hours
  • 1/3 cup water
  • 1 cup fruits use dif­fer­ent fruits for dif­fer­ent cake col­ors
  • 1 cup maple syrup and agave nec­tar
  • 1/3 cup melt­ed cacao but­ter
  • 1/3 cup melt­ed coconut oil
  • 1/2 tea­spoon himalayan salt
Instruc­tions
  1. TO MAKE THE BASE:
  2. Blend every­thing togeth­er.
  3. Using a spoon place the mix­ture on the bot­tom of a cake pan or in small cups.
  4. Press gen­tly with the spoon and leave in the fridge until the fill­ing is ready.
  5. TO MAKE THE FILLING:
  6. Blend the cashews with the water.
  7. Add the fruits and blend again until a creamy mix­ture is formed.
  8. Melt the cacao but­ter and coconut oil and add them in the blender.
  9. Add every­thing else and blend until every­thing is smooth and creamy.
  10. Pour over the base and keep in the fridge. It will be best if you leave it there at least for a day to hard­en per­fect­ly.
  11. If you are using a sweet­er fruit, you might want to reduce the sweet­en­er.
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