Paleo Raspberry & Cacao Cake

 

 

 

Ingredients:

Base

• 140g Walnuts

• 60g Desiccated coconut

• 30g NUA Naturals Cacao powder

• 100g Soaked Dates 

• 2 tbsp. NUA Naturals Coconut oil

Filling

• 240g Soaked Cashews

• 350ml Coconut milk

• 100g NUA Naturals Coconut oil

• 75g Thawed frozen raspberries

• 50g NUA Naturals Cacao powder

• 100g NUA Naturals Agave Nectar

Topping

• 160g NUA Naturals Coconut oil melted

• 50g NUA Naturals Cacao powder

• 125g Nut Butter 

• 60ml NUA Naturals Agave Nectar

 

Instructions:

• Line the base of a 8 inch spring form cake tin with baking paper. 

• To make the base, place the walnuts,cacao powder and desiccated coconut in a food processor and blend

• Transfer the mix into a large mixing bowl.

• Blend the dates and coconut in the food processor and mix togethter with the other base ingredients. 

• Once all combined, press the base into the cake tin and place this into the freezer.

• To make the filling, place the cashews into the food processor and blend until a crumbly, buttery paste forms.

• Add the coconut milk, coconut oil, raw cacao and agave and blend until smooth.

• Add the raspberries and whiz on low for around 1 minute.

• Take out the base from the freezer and spread the filling on top of the base.

• Place the cake into the freezer.

• Mix all the topping ingredients in your blender until smooth.

• Take the cake out of the freezer and drizzle the chocolate topping onto the cake and place back into the freezer until the cake is fully set (about 1.5 hours).

• Store the leftover cake in the fridge.