By Chef: Hallie and Reya
Posted: October 12, 201
Difficulty/Easy
Every epic raw dessert has a star ingredient, and in this recipe it is the cacao butter; it creates a rich, white chocolate flavor that will melt in your mouth. A classy drizzle of defrosted raspberries add a touch of tartness and pop of color. Feel free to add any other toppings you desire like cacao nibs, shredded coconut, lemon zest, etc. However, the cake might be devoured before you have a chance to get any toppings on!
Yield: 1, 4″ cake
Ingredients
Crust
- 1 Tbsp. cashews
- 1 Tbsp. macadamia nuts
- 2 medjool dates, pitted
- 1 vanilla bean, beans scraped out
- Dash of salt
Filling
- ⅓ cup raw cashews, soaked 8 hours or overnight, drained and rinsed
- ½ cup coconut meat
- ¼ cup maple syrup
- 3 Tbsp. cacao butter, melted
- 3 Tbsp. coconut cream, canned and unsweetened (see NOTE)
- ½ tsp. lucuma powder
- ¼ tsp. mesquite powder
- 1 vanilla bean, beans scraped out
- Dash of salt
- Topping: ¼ cup frozen raspberries, defrosted
Instruction
Crust
- In your food processor, mix all crust ingredients together until sticky and dough-like.
- Press mixture flat into a 4″ spring-form pan.
Filling
- Blend everything except cacao butter in a high-speed blender until smooth.
- Add melted cacao butter and continue to blend until super creamy and smooth.
- Pour cream into the cake pan to fill.
- Place cake in your freezer 8 hours or overnight. When the cake has hardened completely, remove the cake from the pan.
- Allow for 4+ hours for cake to defrost completely before topping with defrosted raspberries and any other toppings of your choosing!
