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Triple Layer Raspberry, White Chocolate, and Chocolate Cake Hearts [Vegan, Raw]

In this recipe, a raw almond base is topped with three layers of deliciousness. A rich layer of dark chocolate, a creamy coconut white chocolate layer, and a sweet raspberry layer. Your mouth is probably watering at the very thought of these amazing flavors. Enjoy these adorable heart-shaped treats with fresh strawberries and a dollop of coconut whipped cream.

Triple Layer Raspberry, White Chocolate, and Chocolate Cake Hearts [Vegan, Raw]

This Recipe is :

Raw VeganVegan




For the Base:

  • 1 1/2 cups wet almond pulp (from 1 batch of almond milk)
  • 1/2 cup maple syrup
  • 1/4 cup coconut flour
  • 1/4 cup, plus 3 tablespoons cashew butter
  • 1/4 cup coconut oil, melted
  • 3/4 teaspoons vanilla extract
  • A dash of salt

For the Chocolate Layer:

  • 3 tablespoons cacao powder

For the White Chocolate Layer:

  • 1 tablespoon cacao butter, melted

For the Raspberry Layer:

  • 2 tablespoons defrosted frozen raspberries


To Make the Base:

  1. Combine all the base ingredients in your food processor. Transfer to a bowl.
  2. Place 1/3 of the mixture into a small bowl.

To Make the Chocolate Layer:

  1. Add cacao powder to the 1/3 of the base mixture and stir until combined. Set aside.

To Make the White Chocolate and Raspberry Layers:

  1. Add melted cacao butter to the remaining base mixture and stir well.
  2. Measure out 1/2 cup of the white chocolate mixture and place in a small bowl. Add the defrosted raspberries to this bowl.

To Make the Cakes:

  1. Using a heart-shaped cookie cutter, place a heaping 2 tablespoons of the chocolate mix onto a lined dehydrator sheet. Spread evenly into the mold.
  2. Next, place 2 tablespoons of the white chocolate mix on top of the chocolate layer and spread evenly.
  3. Top the white chocolate layer with a heaping tablespoon of the raspberry mix and spread out.
  4. Carefully remove the heart mold.
  5. Continue making the layer cakes until you have 6 cakes and all of the mixes are used up.
  6. Dehydrate at 115˚F for 2-3 hours. Remove cakes from the sheet and place back in the dehydrator for 4-6 hours, or until slightly firm.
  7. Store in fridge until ready to eat.


ChocolateRaspberryWhite Chocolate




Hallie and Reya Tobias are the founders of Nibs & Greens, a raw food company based in Portland, Oregon where they create and distribute raw, vegan, and gluten-free treats and cakes. Nibs & Greens functions as both a wholesale raw food business and healthy food blog, sharing plant-based, creative recipes of all sorts. Both Hallie and Reya graduated with a degree in Exercise Science and Nutrition and are fitness and health food fanatics.



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