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This Raw Chocolate Fudge Cake is rich, decadent, and fudgy as the name suggests. It’s super easy to make in less than 30 minutes with only 8 wholesome ingredients. Plus, it’s free from dairy, gluten, eggs, and refined sugar.

Raw Chocolate Fudge Cake [Vegan]

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Ingredients You Need for Raw Chocolate Fudge Cake [Vegan]

For the Crust:
  • 1 cup gluten-free rolled oats
  • 1/2 cups walnuts
  • 1/4 cup (~3) Medjool dates, pitted
  • 2 tablespoons raw cacao powder
  • 2 tablespoons water
  • 1/8 teaspoon sea salt

For the Filling:

  • 2 cups raw cashews, soaked for 2+ hours {See Notes}
  • 1/4 cup cacao butter or coconut oil, melted {See Notes}
  • 1/4 cup raw cacao powder
  • 1/4 cup pure maple syrup
  • 2-6 tablespoons water {See Notes}
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

How to Prepare Raw Chocolate Fudge Cake [Vegan]

For the Crust:
  1. Add the oats and walnuts to the blender and blend until you get a flour-like consistency. Add the rest of the crust ingredients and blend to thoroughly combine until you get a sticky mixture. Press onto the bottom of a 7-inch spring-form pan lined with parchment paper. Place in the freezer to firm up while you prepare the filling.

For the Filling:

  1. Soak and drain the soaked cashews and add them to a high-powered blender or food processor with the remaining ingredients. For best results and an intense chocolate flavor, I recommend using cacao butter, but if you can’t find it, coconut oil also works. Keep in mind that the cake would have a coconut-y flavor if you use unrefined oil. If using soaked cashews, add only 2 tablespoons of water. If you have a high-powered blender (like a Vitamix or Blendtec), you can skip the soaking step, but make sure to add 6 tablespoons of water. Blend until completely smooth and pour over the crust.
  2. Place back in the freezer for 4 hours or overnight until completely firm. Take the cake out of the freezer once it has set, decorate with coconut flakes, shaved dark chocolate, or berries and transfer to the fridge until ready to serve. Store leftovers in the fridge for about 2 weeks or in the freezer for months.
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To Soak Cashews: Cover them with warm water for 2 hours or longer (up to 24 hours). If you forget to do so, you can cover them with hot water that was brought to a boil. Let it sit for 10-15 minutes, then rinse, drain, and use in the recipe. You can skip the soaking step if you’re using a high-powered blender, but make sure to add 6 tablespoons of water instead of 2. To Melt Cacao Butter (Double Boiler Method): Fill a small pot about 1/4 full with water and bring to a boil. Reduce the heat to a simmer and fit a heat-resistant bowl into the pot. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water). The intention is to heat the bowl with steam and not the water. Chop cacao butter into small chunks and place them in the bowl. Once the cacao butter is melted, remove the bowl with oven mitts and let it cool for a few minutes. To Melt Coconut Oil: Pour it in a small pot over and heat directly over low. Remove from heat after a few minutes when melted.

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