Why does this recipe use wet almond pulp?

Wet almond pulp, a byproduct of making almond milk, provides a unique texture and base for these raw cake hearts, helping to bind the ingredients and reduce waste.

How does dehydration affect these raw cake hearts?

Dehydrating at a low temperature (115˚F) for several hours gently firms the cake hearts without cooking them, preserving their raw nutritional integrity and creating a pleasant chew.

What gives the white chocolate layer its flavor and texture?

The white chocolate layer gets its distinctive flavor and smooth texture from melted cacao butter mixed into the base, creating a rich, creamy contrast to the other layers.

Can I make these cake hearts in different shapes?

Yes, while the recipe specifies heart-shaped cookie cutters, you could easily use other cookie cutter shapes or even press the mixture into a small pan and cut squares or rectangles.

How should I store these raw triple layer cake hearts?

Store the finished cake hearts in the fridge until you are ready to eat them to maintain their firm texture and freshness, as they are a raw dessert.

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

HT By: Hallie and Reya Tobias

Author Bio

Raw, vegan, and gluten-free treats and cakes. Hallie and Reya Tobias are the founders of Nibs... Read More

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A close-up of several raw Triple Layer Raspberry, White Chocolate, and Chocolate Cake Hearts, beautifully layered and arranged on a serving plate.

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Discover more recipes with these ingredients

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... Read More

Ingredients You Need for Triple Layer Raspberry, White Chocolate, and Chocolate Cake Hearts [Vegan, Raw]

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

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

To Make the Base:

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

To Make the Chocolate Layer:

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:

Add melted cacao butter to the remaining base mixture and stir well.
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:

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.
Next, place 2 tablespoons of the white chocolate mix on top of the chocolate layer and spread evenly.
Top the white chocolate layer with a heaping tablespoon of the raspberry mix and spread out.
Carefully remove the heart mold.
Continue making the layer cakes until you have 6 cakes and all of the mixes are used up.
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.
Store in fridge until ready to eat.