There is something incredibly satisfying about biting into a delicious dessert and knowing that it’s actually doing you some good.

The explosion of flavours somehow tastes a whole lot more pleasurable.

Hold up… a dessert that is actually good for you?  Welcome, my friends, to the world of healthy desserts.

I was first introduced to this wonderfully exciting new world by the beautiful Adele from Vegie Head.  This girl knows what she’s talking about when it comes to good, wholesome food, and she makes amazing desserts that are not only doing your taste buds some good, but they’re doing your body some good too.

The second time I was taken over to the delightful dessert dark side was thanks to my Reiki buddy, James, who brought along a Paleo Chocolate & Raspberry Cake to share with our group.  Hello chocolatey berry goodness!  I had to have the recipe.

::

The original recipe, you can find here.  And while I pretty much stuck to the same method, I added and subtracted a few little things along the way to give it my own spin.

So here you have it lovelies… a no bake, mostly raw Chocolate, Chia & Raspberry Cake.

Choc Chia Raspberry2

INGREDIENTS

Base
1 cup of cashews (if you want this to be a completely raw dessert, keep the cashews raw.  I chose to roast them though as I prefer the roasted flavour).
1/4 cup raw cacao powder
1/4 cup shredded coconut
3 tbs chia seeds
pinch of himalayan salt
3 tbs melted coconut oil
1 heaped tbs raw honey

Filling
1 cup cashews
1 cup macadamia nuts  (as I mentioned above, keep the nuts raw if you like.  I lightly roasted them)
1/3 cup melted coconut oil
1 1/4 cup organic coconut milk (full fat)
1 cup frozen raspberries
3 tbs raw cacao powder

METHOD
Line a cake tin with baking paper.  I used a loaf tin because it’s all I had, but you could use a round tin if you prefer.  Up to you!
Start by making the base.
Blitz the cashews (1 cup) in the food processor/thermomix until you get a fine meal.  Then transfer that mix to a bowl.
Add the raw cacao, coconut, chia seeds and salt to the cashews and mix until combined.
Pour in the melted coconut oil and raw honey and mix it up well.
Then press this mixture firmly into the base of the cake tin making sure it’s all packed down and even.  Then put this to one side.
Now onto the filling…
Blitz up the cashews and macadamias until you get a fine meal.  Then add the melted coconut oil and coconut milk and mix it until combined.
Transfer half of this mixture into a bowl and leave the other half in the food processor.
To the mixture in the food processor, add the raspberries and blitz it until it’s well combined.
Evenly spread the raspberry mixture onto the base and then pop it in the freezer for around 15-20 minutes.
To the filling you’ve put to the side, add the raw cacao and mix it up.
Once the bottom two layers have been in the freezer, add your final chocolatey layer and pop it back into the freezer for at least another hour.
DONE!  Slice it up, and serve.  This cake should keep in the fridge for up to a week.

Author: Amelia

Inspired by words, kindness, Mother Nature, humanness, family and love.
Writing. Sharing. Creating. Living.
I believe it’s our birthright to live a life without limitations or labels, and that we can achieve the confidence and spaciousness we crave, when we are guided back home to the person we have always been.

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12 thoughts on “RECIPE : Raw Chocolate, Chia & Raspberry Cake

  1. Thank you Amelia, what a delicious raw dessert. Will try this one! They are truly amazing! So full of goodness and delicious at the same time. I met Adele at the Raw Beauty workshop on the Sunshine Coast a couple of weeks ago and loved her dynamic, bubbly personality and she knows her stuff. Her recipes were amazing and it was great to try them too. Best wishes xx

    Posted on July 29, 2013 at 9:31 am
  2. Hi Amelia! Looks divine 🙂 We love that you added macadamias and chia! YUMMO! e & c

    Posted on July 29, 2013 at 3:31 pm
  3. Oh my this looks awesome. I might make it for my other half’s birthday in a few weeks, using blueberries (because he likes those better) and rice malt syrup (he reacts to fructose badly). Looks amazing!

    Posted on July 29, 2013 at 3:51 pm
    1. Yay Jenna! 🙂 Let me know how you go. xx

      Posted on August 2, 2013 at 2:17 pm
  4. Hmmmmm how convenient that I have all these ingredients in my pantry….

    Posted on July 29, 2013 at 7:01 pm
    1. You would LOVE it Claire. 🙂 xx

      Posted on August 2, 2013 at 2:16 pm
  5. Oh I have all those ingredients too!! I can see that dessert in my future!! Cant wait to try it!! Love a good old healthy dessert!! xx

    Posted on July 29, 2013 at 7:48 pm
    1. Yay! can’t wait to see how you go xx

      Posted on August 2, 2013 at 2:16 pm
  6. This looks heavenly Amelia. Just wanted to let you know also that I have spent so long pouring over your blog these past few days. You are so inspiring and such a gorgeous soul – so thankyou xx

    Posted on July 31, 2013 at 11:18 pm
    1. Sonia – that is so sweet of you. I’m so glad you like it here. Big love. xxx

      Posted on August 2, 2013 at 2:16 pm
  7. Hey hun, any substitutes for all of the coconut ingredients!?? Would love to try as it looks lovely bit hate coconut! xx

    Posted on August 5, 2013 at 8:12 pm
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