Chocolate Raspberry Layered Cake
This a super easy, delicious and so healthy raw cake you can eat anytime.
Servings: 3 small cakes
Calories: 380kcal
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.
Notes
You can keep it in the fridge up to three days or freeze it.