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January 23, 2014
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A raw and decadent blackberry chocolate cake that is so healthy, you could eat it for breakfast.
A raw and decadent blackberry chocolate cake that is so healthy, you could eat it for breakfast.
Raw Blackberry Breakfast Chocolate Cake [Vegan]
This Recipe is :
Calories
661Serves
8Ingredients
For the Base:
- 1 cup almond pulp
- 3 teaspoons coconut oil
- 3 teaspoons sweetener
For the Filling:
- 2 cups raw cashews, soaked at least 1-2 hours
- 1/3 cup water
- 1 cup fruits, use different fruits for different cake colors
- 1 cup maple syrup and agave nectar
- 1/3 cup melted cacao butter
- 1/3 cup melted coconut oil
- 1/2 teaspoon Himalayan salt
Preparation
To Make the Base:
- Blend everything together.
- Using a spoon place the mixture on the bottom of a cake pan or in small cups.
- Press gently with the spoon and leave in the fridge until the filling is ready.
To Make the Filling:
- Blend the cashews with the water.
- Add the fruits and blend again until a creamy mixture is formed.
- Melt the cacao butter and coconut oil and add them in the blender.
- Add everything else and blend until everything is smooth and creamy.
- Pour over the base and keep in the fridge. It will be best if you leave it there at least for a day to harden perfectly.
- If you are using a sweeter fruit, you might want to reduce the sweetener.
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AUTHOR & RECIPE DETAILS
I’m Nadia Petrova, holistic nutritionist. I studied in the Canadian school of natural nutrition, I’m a member of the Canadian association of natural nutritional practitioners, Green Chef for the Gliving network and author of 2 books. My philosophy about life is that we are in control and we can change things. We can change the way we eat, feel, experience, live. We decide what is best for us. Visit my website Nature Insider.
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