Paleo Raw Choc Raspberry Cake.

Shock, horror… we’ve made another paleo sweet treat! Eeeee! This Paleo Raw Choc Raspberry Cake is officially our new favourite paleo sweet treat. It featured in our recent article in The Canberra Times (eeek!) as well as GoodFood, The Age, The Brisbane Times, WA Today AND The Sydney Morning Herald! We’ve had a few emails and comments asking for the recipe, so of course we just had to share it with you all!

This paleo recipe looks long but we cross our hearts and swear it’s actually really easy to make! Don’t forget to share your delicious merrymaker recipe creations on social media and #TheMerrymakerSisters so we don’t miss the pictures! We love to share our favourites!

If you like this Paleo Raw Choc Raspberry Cake then you’ll also LOVE our book: Make It Merry! It’s full of paleo sweet treats! Yummo!


Always merrymaking,

Emma + Carla

paleo raw choc raspberry cake

Get merry app

paleo raw choc raspberry cake.
Total Time
3 hr 30 min
Total Time
3 hr 30 min
  1. Stuff you need
for the base
  1. 1 cup walnuts
  2. 1 cup unsweetened desiccated coconut
  3. 1/4 cup raw cacao powder
  4. 100g pitted dates (soaked in boiling water for 10 minutes)
  5. 2 tbs. coconut oil
for the filling
  1. 2 cups raw cashews (soaked in water for about 1 hour)
  2. 1 1/2 cups coconut milk
  3. 1/2 cup coconut oil
  4. 1/2 cup fresh or thawed frozen raspberries
  5. 1/2 cup raw cacao powder
  6. 1/3 cup rice malt syrup or honey
for the topping
  1. ΒΎ cup coconut oil melted
  2. Β½ cup raw cacao powder
  3. Β½ cup nut butter
  1. Now What
  2. Line the base of a 24 cm spring form cake tin with baking paper.
  3. Start with the base. In a food processor (we use our Vitamix), place the walnuts, raw cacao powder and desiccated coconut.
  4. Whiz these ingredients until a fine meal forms.
  5. Transfer the meal into a large mixing bowl, leave this for now.
  6. Drain the soaked dates and place them into the food processor, along with the coconut oil.
  7. Whiz these until a smooth paste forms.
  8. Transfer the paste into the mixing bowl with the meal and mix together (you may need to get your hands dirty for this job!).
  9. Once it’s all combined, press the base into the cake tin, making sure you press it out evenly, covering the entire base.
  10. Place this into the freezer.
Now for the filling
  1. Drain and rinse the cashews and place them into the food processor.
  2. Whiz these until a crumbly, buttery paste forms.
  3. Now add the coconut milk, coconut oil, raw cacao and syrup.
  4. Whiz on high speed until completely smooth (this takes around 5 minutes).
  5. Add the raspberries and whiz on low for around 1 minute (less time if you want the raspberries more chunky).
  6. Take out the base from the freezer and spread the filling on top of the base.
  7. Place the cake into the freezer, you could leave the cake as is or make it super special with our topping below!
For the topping
  1. Mix all the topping ingredients in your blender (we use our Vitamix) until smooth, this will take around 5 minutes, the friction from the blender melts it all together nicely.
  2. Take the cake out of the freezer and drizzle the chocolate mixture onto the cake and place back into the freezer until the cake is fully set (about 1.5 hours).
  3. Store the leftover cake in the fridge. Delish. This is our new favourite cake!
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Comments 24

  1. Hi
    are you able to advise me on a substitute to the cashews? (for the filling)
    Have a nut allergy but can do peanuts(legume) and hazelnuts and all seeds(yum)!!
    Was going to use Hazelnuts for the base instead of walnut – do you think this would be okay?
    look forward to hearing from you.

  2. Hi Cathy! Thanks for your comment πŸ™‚ Hazelnuts will be AMAZING in the base, it just might be a little harder is all (as walnuts are such a soft nut). We think that hazelnuts would work perfectly for the filling too! Especially if you soak them a little longer (even try for over night) then rinse them before use. It will taste all kinds of delish… in fact, maybe we’ll try it out! We’ve also made our raw cakes with sunflower kernels before, the texture isn’t as smooth for the filling but works great for nut allergies πŸ™‚ Let us know how you go! e + c

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  4. A real problem with using dates in these desert recipes is that they are not diabetic friendly. Dates have a glycemic index higher than table sugar, and are very high in calories. Do you have an alternative?

  5. Post

    Hi Chris! Go for rice malt syrup! Around 1/4 – 1/3 of a cup πŸ™‚ e + c

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  11. Hi, if you made your cake in a square pan, like brownies, how many small squares can one cut from the recipe please? I imagine serving them like brownies…

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  14. We get a few comments from family and friends when they find out we have cut out sugar, dairy and wheat from our diets but after we made some of them this cake – they were hooked! Everyone asked for the recipe, even my mother-in-law who is a sugar-aholic! It’s such an easy, delicious cake thank you so much for sharing it with the world! Leah

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  17. Hey I was just wondering if you had the nutritional information for this cake ? Thankyou

  18. Post

    Hey Nat! Thanks for your comment! We don’t do the nutritional information unfortunately. There are many external sites you can check! Thanks again!

  19. No worries:) thankyou for that.
    Also would you reccomend natvia or rice malt syrup?
    Is natvia for a sweeter finish?


  20. Hi girls!

    This look delicious, I want to try this but I don’t understand when to use canned coconut milk or the carton milk?
    I read in the comments that dates are not good when we are trying to avoid sugar, is it true?

    All recipes in all places replace sugar with dates, now I dont understand what to do!

    Thank you for your answer girls!

  21. Post

    Hey Alejandra! We usually say whether it’s canned or carton, especially in our newer recipes πŸ™‚ for cakes it’s always canned and full fat, as it needs to be super thick! πŸ™‚ Yes, dates are high fructose, so if you’re going low sugar, check out our low fructose or no sweetener sweet treats πŸ™‚ a better sweetener is rice malt syrup, which is soooo yum πŸ™‚ <3

  22. Hi girls

    I was wondering the freezer side of your cakes. Is it just put in there to set them and then are they alright to keep in the fridge?
    Cheers Steph

  23. Post

    Hey Steph! Yep you can keep them in the fridge if you are going to eat it within 1 week or a bit longer. But if you want to keep them for like 3 weeks… cut in small pieces and freeze. Then yu can take out piece by piece and defrost and eat! YUM!

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