paleo choc-raspberry no bake cake

Paleo Choc-raspberry Raw Cake Recipe.

We made this Paleo Choc-raspberry Raw Cake Recipe for you for Valentines Day!

Roses are red,

Violets are blue,

This cake is so good,

You should probably make two!

Wishing you all a lovely Valentines Day full of cake!

Always merrymaking,

e + c

paleo choc-raspberry raw cake.
Serves 8
Print
Prep Time
2 hr 30 min
Total Time
2 hr 30 min
Prep Time
2 hr 30 min
Total Time
2 hr 30 min
stuff you need
for the base
  1. 1 cup of cashews
  2. 1/4 cup of raw cacao
  3. 1/4 cup of unsweetened desiccated coconut
  4. 1 tbs. natvia
  5. pinch of salt
  6. 3 tbs. coconut oil melted
  7. 1 tbs. raw honey
for the filling
  1. 2 cups raw cashew (soaked in water for at least an hour, then drained)
  2. 1/3 cup of coconut oil melted
  3. 1 1/4 cup of coconut milk
  4. 1 1/2 tbs. natvia
  5. 1 cup frozen raspberries
  6. 3 tbs. raw cacao powder
now what
  1. Line a 19cm cake tin with baking paper.
  2. Start with the base.
  3. Whiz the cashews in a food processor until a fine meal forms.
  4. Transfer the cashew meal into a bowl.
  5. Add raw cacao, desiccated coconut, natvia, salt and mix until combined.
  6. Pour in the melted coconut oil and raw honey, mix well.
  7. Press the mixture firmly into the base of the cake tin, make sure it is even and compressed.
  8. Leave this for now.
  9. Now onto the extra delicious section.
  10. Whiz the cashews in a food processor until a buttery paste forms.
  11. Transfer the cashew meal into a bowl.
  12. Add the melted coconut oil, coconut milk, natvia and mix until well combined.
  13. Transfer half of the mixture back into the food processor (leave the other half in the bowl).
  14. Add the raspberries to the food processor and whiz until the mixture is a pretty pinky purple (mauve?)
  15. Spread the raspberry mixture onto the base, making sure it is flat and evenly spread.
  16. Place in the freezer for at least 15 minutes.
  17. Back to the filling that was left in the bowl.
  18. Add the raw cacao powder to the remaining filling mixture, place back into the food processor and mix until combined - have a taste, should be a chocolate party in your mouth right now!
  19. Take out the cake tin from the freezer and spread the chocolate filling mix on top of the raspberry mix. Again, making sure it is even and smooth on the top.
  20. Return the cake to the freezer for a further hour.
  21. Your paleo choc-raspberry raw cake is now ready to be served to your lover, we served with some extra raspberries on the side...mmm.
  22. Cake can be kept in the fridge for up to a week.
The Merrymaker Sisters | Easy Healthy Recipes http://themerrymakersisters.com/
Running low on coconut products, check out the Niulife site.

Comments 37

  1. Hi,
    I’m just writing to say I have completed all the steps to enter your Instagram comp! My insta name is livefit2883.
    I have lost 20 kilos in 5 months and plan to keep healthy by eating clean and training mean. I fractured my spine last week but will continue my marathon and tough mudder training as soon as it heals! 🙂

    1. Hi Rahni, wow what an achievement! Wishing you a very quick recovery so you can back into it. Let us know how you go with tough mudder! e & c

  2. Hey ladies,

    Sounds like a fantastic recipe although I need a nut free version. Any suggestions of what we can make for nut substitutes?

    Cheers ????

    1. Hi Samantha, we have never tried a nut free version! We are nut addicts. We shall look into it for you! Doing a basic google search on no bake cakes, we did find some, but they all contain sugar! We will keep you posted! e & c

      1. Hey

        Just wondering if you had any success in finding a nut free version, this looks awesome but I’m allergic to nuts 🙁

        Tim

        1. Hey Tim, are you allergic to seeds as well? We have not tried it but we think it would be great with sunflower kernels or pumpkin seeds. It is on our list to try so stay tuned! e & c

  3. Hello! i have completed all the steps for the insta comp! my username is breaking_sydney :). I plan to be fit by joining my uni gym (i should note that i hate exercise) and eating healthier as i plan to lose 20kgs by end of first semester in June :). Fingers crossed!

    1. Hi Amy, thanks for following! Your fit + healthy plan sounds great and you will learn to LOVE exercise – trust us! All the best – keep us updated with your progress! e & c

  4. Hi girls,

    Just wondering if it was possible to substitute cashews with almonds.
    Also I am lactose intolerant is there a substitute for coconut milk? Thanks :)))

    1. Hi Steph, you can definitely substitute the cashews for almonds and coconut milk isn’t dairy – so it’s all clear of lactose! e & c

  5. Hi girls! I completed steps 1, 2 and 3 on the Instagram competition. A huge “wow” to what you guys are producing. I have a raging sweet tooth and all of these crafty alternative recipes make controlling it a lot easier. I’ll be sure in the coming weeks to try the no-bake cheesecake out and upload some snaps! My Instagram name is emily_mcinnes. Thanks a lot! Xxx

    1. Hi Emily, thanks for your entry and for your feedback -glad that you like it! If you try this cake out let us know, we would love to see it! e & c

  6. wow i just completed this recipe! its now in the freezer for another hour! can’t wait to see the outcome of it! such a great recipe, thank you girls x

  7. Steps 1,2&3 complete 🙂 love your work ladies! I have been on my wellness journey from July last year.I have lost 8kg and my body shape has changed dramatically. I love clean eating and organic and wholefoods! Loving all the new alternatives to sugar out there as I have a sweet tooth! I now work in the fitness I industry and am still on a mission to better myself everyday! X

    1. Hi Bianca, thanks for your entry! Your fit + healthy plan sounds great – and you are seeing results which is always a plus! Keep us updated on your progress! e & c

  8. I am going to try this cake tomorrow night – OMG it looks delicious! Love no bake cakes and will be interesting to try this as never used Natvia. Hoping to find it in Coles!

    Would you recommend fresh raspberries at all or works best with frozen?

    Am loving your website!! You definitely are inspiring me to learn more about the Paleo diet and have bought a book to read all about it.
    Did a 2 week no carb/no sugar diet and lost 3.5kilos so wanting to start this way of life to keep it down and staying down. Aiming for 5kg all up! Can’t wait to try some of your lovely recipes!!!

    Thanks for all the inspiration and from 2 aussies from Canberra it makes it even better!!

    1. Hi Finley, thank you for your lovely comment!
      Let us know how you go with the cake – and you can definitely buy natvia from coles, it should be in the sugar/sweetener aisle.
      We haven’t used fresh raspberries before, we use frozen as they are cheaper (save the fresh ones for eating them as they are, in a fruit salad/with yoghurt etc.)
      You will definitely see some results from living a paleo lifestyle, it is just amazing what changing your diet can do! All the best for your 5kg goal and please keep us updated! e & c

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  10. I made this cake today with my two girls and it was so easy. Just ate my first slice and it is amazing. I love all your recipes as being coeliac it can be really hard finding good recipes that taste great 🙂

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  12. Would love to try this for my birthday next week…
    Im planning to leave out Nativa (dont really like the taste), substitute honey for rice malt syrup and use raw cashews instead of roasted. Im hoping this wont alter the outcome too much!
    Just wondering though, if Im making this the night before, once the final layer is set in the freezer for 1 hour do I take it and store it in the fridge til ready to eat the next day? (sorry for the silly question I am new to making sweets!)

    1. Hi Lindy! Yay – you are absolutely going to LOVE this cake! All of your alternate options sound great and won’t alter the taste too much at all. We have used raw cashews before and they work just as well – you could also soak these for a couple of hours in some water, that way your cake will be even smoother! The natvia does sweeten up the filling quite a bit you might want to add a little rice malt syrup into the filling too – or you could try some vanilla extract. Leaving the natvia out of the base won’t affect the taste. You are completely correct! Once it’s set, transfer it into the fridge – this way when you are ready to eat it it’s not rock hard (trust us on this one, rock hard no bake isn’t so good!) Some helpful tips for this one: blend your cashews really well so you don’t get any chunky pieces. Once you have all of the filling ingredients together, blend this really well too (longer than you think!) You might even want to give it a last stir before placing it into the cake tin to make sure any chunky cashew bits are combined with the rest of the cake. When cutting the cake, use a hot knife so it cuts it really smoothly! Hope these tips help 🙂 🙂 e & c

  13. Thanks! Im looking forward to making this and hoping it will look as beautiful as yours has! Ill let you know how I go!

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  15. Hi girls! Just came across your site via a friend of a friend on Instagram and I just have to say I am loving it! I suffer from a really frustrating nut and seed allergy plus a myriad of other food intolerances so I really struggle to find clean healthy treats and snacks that I can indulge in that dont just contain the same 3-4 ingredients that I often feel I am restricted to.. Luckily, I can actually eat cashews (odd, I know) and I am so excited to test out so many of your recipes, especially this one(!!) and finally add some fun flavours back into my diet!

    So I just wanted to say thankyou, and keep doing what you are doing, you’re inspiring, its fantastic!

    1. Hi Sally! Oh, sorry to hear about your intolerances…they can be a burden! But we are super glad that our site will be able to help you enjoy some healthy, tasty food! We think you will absolutely LOVE this recipe (lucky you can eat cashews!) Please keep us updated with any of the recipes you make, we would love to see pictures on instagram or just leave us a comment on the site 🙂 Enjoy! e & c

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  18. Hi. I’m really allergic to cashews. What other nut would be the best substitute for recipes like this or the blueberry one?
    Thanks a million.
    Anita

    1. Hi Anita, oh noooo!! We have not tried any other nut but we think macadamias could work! They are quite similar in texture to cashews… or possibly blanched almonds. We’d love you to let us know what you end up doing and how it tastes/works out! Thanks! e & c

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