This Chocolate Raspberry layered cake recipe is of course a delicious for upcoming Valentine’s Day but as with any healthy plant based dessert, any time you fancy it is the right time. Raw dessert are mostly made of of nuts, dates, coconut, cacao, vanilla and fruit. And look just how pretty it is! The color of the raspberries is wonderful and they combine so well with chocolate. You can make a large cake or small ones as I did. You find the complete recipe below this post.
The great thing about raw desserts is that they can be made easily in no time. I made a fruit layer out of thawed raspberries mashed together with some chia seeds which set and make it thicker. Usually the base or dough is some kind of nut blended together with dates often adding some vanilla or other flavorings. This makes an easy dough type texture and is just delicious.
The creamy chocolate layer is made of avocado, cacao powder and some melted pure chocolate processed in a small food processor into a thick dark frosting.
The dough is rolled out between two sheets of parchment paper. Here you can do one bigger cake too, then I would say you should double the recipe. You need three dough layers per cake, I made three heart shaped one portion sized cakes from 9 hearts.
I layered the cake starting with the dough, followed with chocolate cream which you should not set in the fridge or let cool down too much before using or else the chocolate will set. Followed it with a raspberry chia jam layer, another dough, more chocolate, thawed raspberries, more dough and finished it off with more jam as topping.
And yes, this can be breakfast, just saying.
For more healthy delicious Valentine’s Sweets check out my Frosted Chocolate Cupcakes and Chocolate Covered Strawberry Hearts. If you want to save this recipe you can print it or save the image below to your Pinterest board,
Happy Love Day to You, with or without a Valentine. Love starts at You, you are love and if you love yourself more love will come to you,
Tina xo
Chocolate Raspberry Layered Cake
Ingredients
- 1/2 cup white almonds
- 1/4 cup pitted soft dates loosely packed
- 1/2 tsp vanilla extract or powder
- 1/2 cup thawed or fresh raspberries for a layer
Raspberry Jam
- 1/2 cup thawed raspberries for the jam
- 1 tsp chia seeds
Chocolate Layer
- 1/4 medium ripe avocado
- 2 tbsp raw cacao powder
- 2 pieces dark chocolate 2 ounces
- 1 Tbsp cacao nibs, optional, great for some crunch
- small pinch of salt
Instructions
- Process the almonds in a small food processor into a powder. Remove, add in the dates and process until it starts to turn into a ball. Add in the almond flour and pulse to form the dough. Remove from the food processor and place in the fridge.
- Take the raspberries for the jam and mash fine with a fork. Add in the chia seeds and some sweetener if you like it sweeter. May be a few drops of stevia or a tsp of agave. Set aside to thicken.
- Melt the chocolate in a bowl above hot water. Add the avocado, cacao powder, salt and the melted chocolate into the food processor and process into a cream. Taste and add some stevia or agave if you prefer it sweeter. I added a few drops of chocolate flavored stevia. Don't wait too long with this, the chocolate starts to set quite quickly. Stir in the cacao nibs.
- Roll out the dough between two layers of parchment paper. This way it doesn't stick to your rolling pin. Cut out the 6 hearts if you are using those or if you are making one round cake divide the dough into three balls and roll out to fit your form.
- Place the first layer of the dough on the bottom, add a layer of chocolate cream, a layer of raspberry jam. Repeat one more time with the dough and the cream and now add the whole raspberries. Close with the last dough layer and spread jam on top. Set it in the fridge to firm up.
