Raw Chocolate Peach Cake

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Amazing and decadent raw desserts don’t have to be complicated or time consuming, and this recipe by Eva Hajkova of RawEva.com is a perfect example of this. A beautiful raw cake made with a chocolatey almond and date crust, topped with a layer of delicate and creamy vanilla infused peach cream, coated with a rich dark chocolate shell. So yummy!

Yield: 1, 9 inch springform

Ingredients

• 2 cups almonds
• 8-10 dates
• 2 spoons raw cacao powder
• 2-3 spoons coconut oil.

Peach cream:

• 1 1/2 cup macadamia or cashews
• 1 peach
• 1 banana
• 1 teaspoon vanilla extract
• 1 spoon raw agave nectar or honey
• 2-3 spoons coconut oil.

Chocolate crust:

• 1/2 cup coconut oil
• 1/4 cup carob powder
• 1/4 cup raw cacao powder
• 2 spoons agave or honey
• 2 spoons melted raw cacao butter

Instructions

Crust:

1) Process in a food processor and press the crust in a spring form. Put in a freezer

Peach cream:

1) Process in a blender and pour over the crust. Put in a freezer.
2) cut 1 peach into small moon shape pieces and lay on the cream.

Chocolate crust:

1) Blend in your blender and pour over the top. Make sure the crust is not too thick. You can freeze the rest of your chocolate for later 🙂