Paleo Raw Vanilla Choc Berry Layer Cake3

Paleo Raw Vanilla Choc Berry Layer Cake.

There really are no words required for the epic-ness of a cake! We made this Paleo Raw Vanilla Choc Berry Layer Cake using Norbu, which is a new natural sweetener we’ve been having fun with lately! You can read more about Norbu here!

A special warning comes with this Paleo Raw Vanilla Choc Berry Layer Cake: PLEASE make sure you have a group of friends to share it with… it’s dangerously yummy, we said “just a little bit more” a few too many times!

We’re also SUPER excited that this recipe is included in the FREE Norbu  recipe eBook! To get your hands on the FREE eBook just click here! 

Paleo Raw Vanilla Choc Berry Layer Cake2 Be sure to share your merrymaker creations with us on social media, just use #themerrymakersisters so we don’t miss it!

Yum Paleo Raw Vanilla Choc Berry Layer Cake get in our bellies!

Always merrymaking,

Emma + Carla

paleo raw vanilla choc berry layer cake  

paleo raw vanilla choc berry layer cake
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Stuff you need
    For the base
    1. 1 cup raw walnuts
    2. 1 cup unsweetened shredded coconut
    3. 2 tbs. coconut oil
    4. 1 tbs. raw cacao powder
    5. 2 tsp. Norbu (or 1 tbs. honey)
    For the chocolate layer
    1. 2 cups raw cashews (soaked in water overnight)
    2. 1 ¼ cup coconut milk
    3. 1/3 cup coconut oil
    4. 2 tbs. raw cacao powder
    5. 1 tbs. Norbu (or 2 tbs. honey)
    6. Pinch of salt
    For the berry filling
    1. 1 1/2 cup raspberries (fresh or thawed frozen)
    2. 2 tbs. chia seeds
    For the vanilla layer
    1. 2 cups raw cashews (soaked in water overnight)
    2. 1 ¼ cup coconut milk
    3. 1/3 cup coconut oil
    4. 2 tsp. Norbu (1 tbs. honey)
    5. 2 tsp. vanilla extract
    6. Pinch of salt
    For the chocolate shards
    1. ½ cup coconut oil melted
    2. 1/3 cup raw cacao powder
    3. 1/3 cup nut butter
    4. 1 tbs. coconut sugar (for sprinkles!)
    Now what
    1. Line the base of a 20 cm spring form cake tin with baking paper and grease the edges with a little coconut oil.
    2. Start with the base. In a food processor (we use our Vitamix), place the walnuts, coconut, raw cacao powder and Norbu.
    3. Whiz these ingredients until a fine meal forms.
Add the coconut oil and continue to whiz until the mixture becomes a smooth butter.
    4. Transfer in to the prepared cake tin and press the base down, making sure you press it out evenly, covering the entire base.
    5. Place in to the freezer.
    6. Now to start with the chocolate layer. Drain and rinse the cashews and place them in to the food processor along with the coconut milk, coconut oil, Norbu, raw cacao and salt.
    7. Whiz until completely smooth, this will take around 5 minutes.
    8. Pour the chocolate layer mixture on top of the base and place back in to the freezer.
    9. Now for the berry filling! Rinse the food processor and add the raspberries, whiz until pureed. Add the chia seeds and whiz once again. Pour the berry filling on top of the chocolate layer and place in to the freezer.
    10. Rinse the food processor, now it’s time to start the vanilla layer!
    11. Drain and rinse the cashews and place them in to the food processor along with the coconut milk, coconut oil, Norbu, vanilla and salt.
    12. Whiz until completely smooth, this will take around 5 minutes (just like the chocolate layer!).
    13. Pour the vanilla layer mixture on top of the berry filling and place back in to the freezer for 2 hours.
    14. Meanwhile it’s time to make this cake EXTRA fancy with some chocolate shards!
    15. Line a baking tray with baking paper.
    16. In a food processor, place the coconut oil, raw cacao powder, nut butter and whiz until smooth and glossy. This will take around 5 minutes.
    17. Pour the chocolate on to the prepared baking tray and place in to the freezer for at least 10 minutes.
    18. Once set, break the chocolate in to shards.
    19. Once the cake is set take the cake out of the freezer and rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
    20. Place on to a cake stand, top with chocolate shards and sprinkle with coconut sugar!
    21. Cut in to slices with a hot knife and enjoy! Store leftovers in the freezer and thaw out when you’re ready for a slice of epic raw cake!
    MERRYMAKER TIP
    1. Too many layers? Feel free to skip one of them!
    The Merrymaker Sisters | Easy Healthy Recipes https://themerrymakersisters.com/