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
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 https://themerrymakersisters.com/
    Running low on coconut products, check out the Niulife site.