Rich, creamy raw food chocolate cake with a soft coconut crust.

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Recipe Summary

prep:
20 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Crust:
Chocolate Cake:

Directions

Instructions Checklist
  • Place 3/4 cup cashews in a bowl and add enough water to cover; soak for 2 hours. Drain.

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  • Blend 1/2 cup cashews in a blender until smooth. Stir blended cashews, coconut, and 2 tablespoons agave syrup together in a bowl until smooth; press into a small cake pan.

  • Blend soaked cashews in a blender until smooth. Add cocoa powder, coconut oil, and 3 tablespoons agave syrup; blend until smooth. Pour chocolate cake over cashew crust; refrigerate until set, 2 hours to overnight.

Nutrition Facts

502 calories; protein 7.9g 16% DV; carbohydrates 45.8g 15% DV; fat 35.8g 55% DV; cholesterolmg; sodium 327.5mg 13% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2016
Excellent and easy to make. Couple of modifications I made included using a muffin pan instead of the cake pan because I found I didn't have enough crust to cover the cake pan. The muffin pan worked amazing and made perfect portions of this rich dessert. I also put the crust ingredients into a food process to give the crust an even spreadable consistency. My final tip is this has to be kept in the fridge. I live in FL so anytime I left them out they got too soft. Read More
(1)

Most helpful critical review

Rating: 3 stars
05/19/2019
The flavors were rich and not bad but lacked depth. But my biggest reason for giving it this rating is that the portions are not correct. It says to put into a cake pan but at best this would be a 6" cake pan not a standard size. Additionally or maybe because of the portion challenge when you go to spread the chocolate portion of the cake over the crust the crust simply spreads WITH the chocolate creating a big glump of stuff that doesn't resemble a cake at all. All in all these aspects made it very disappointing and we went out to buy something gluten-free and dairy-free instead. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/07/2016
Excellent and easy to make. Couple of modifications I made included using a muffin pan instead of the cake pan because I found I didn't have enough crust to cover the cake pan. The muffin pan worked amazing and made perfect portions of this rich dessert. I also put the crust ingredients into a food process to give the crust an even spreadable consistency. My final tip is this has to be kept in the fridge. I live in FL so anytime I left them out they got too soft. Read More
(1)
Rating: 3 stars
05/19/2019
The flavors were rich and not bad but lacked depth. But my biggest reason for giving it this rating is that the portions are not correct. It says to put into a cake pan but at best this would be a 6" cake pan not a standard size. Additionally or maybe because of the portion challenge when you go to spread the chocolate portion of the cake over the crust the crust simply spreads WITH the chocolate creating a big glump of stuff that doesn't resemble a cake at all. All in all these aspects made it very disappointing and we went out to buy something gluten-free and dairy-free instead. Read More