Can I use different nuts or dried fruits for the base?

The recipe specifically calls for sunflower seeds and raisins, which are soaked and blended to create a unique, not-too-smooth cream for the base.

What is raw cocoa paste and raw cocoa butter?

Raw cocoa paste is ground cacao beans, and raw cocoa butter is the fat extracted from cacao beans, both used here to create a rich chocolate flavor without baking.

How long does this cake need to chill to set properly?

The recipe suggests refrigerating the sunflower seed base for a few hours, and then refrigerating the entire cake for a few more hours after adding the strawberry-cocoa cream to solidify.

How should I store leftover Raw Strawberry and Chocolate Cake?

Keep this raw cake in the refrigerator until it is ready to be cut and served to maintain its firm texture and freshness.

7 years ago

Raw Strawberry and Chocolate Cake
[Vegan]

VC By: Valentina Chiappa

Author Bio

Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for... Read More

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A slice of raw vegan strawberry and chocolate cake, garnished with fresh strawberry halves and mint leaves, on a white plate.

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Discover more recipes with these ingredients

Raw Strawberry and Chocolate Cake [Vegan]

Dairy Free

Strawberries and chocolate ... Hands up who doesn't go crazy with joy just thinking about a cake with these ingredients!

Ingredients You Need for Raw Strawberry and Chocolate Cake [Vegan]

2 cups strawberries
2 cups of natural sunflower seeds
1 cup of raw cocoa paste
1/2 cup of green raisins (sun-dried raisins), or other type of raisins
1/2 cup of raw cocoa butter
4 tablespoons of maple syrup
1 tablespoon of lemon juice
1 teaspoon of powdered bourbon vanilla
mint leaves to taste

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How to Prepare Raw Strawberry and Chocolate Cake [Vegan]

Soak the sunflower seeds and raisins for at least 2 hours in fresh water, then drain them and blend them with the vanilla until the cream is not too smooth.
Cover the bottom of a hinged pan with plastic film and fill it with the prepared mixture. Refrigerate for a few hours.
Melt cocoa butter and cocoa paste in a bain-marie taking care that the saucepan in which the ingredients are found is not in direct contact with the water below.
Blend more than half of the strawberries with maple syrup and mix well with cocoa butter and cocoa paste.
Cover the seed base with this prepared cream, then refrigerate for a few hours to solidify.
Cut the remaining strawberries in half, season with lemon juice and arrange on the cake. Complete with mint leaves.
Keep in the refrigerator until it is cut.