"A rich, dark chocolate ganache on a crunchy oat, buckwheat and date crust."
Raw Chocolate and Raspberry Cake
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Prep time: 30mins
Serves or Makes: 10
Recipe Card
ingredients
Crust
- 1 1/2 cups rolled oats
- 1/2 cup buckwheat
- 2 tablespoons ground flaxseeds
- 1 cup pitted dates
- 3 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1 pinch salt
Method
Crust
Step 1
Add all the crust ingredients to a food processor and pulse to form a sticky dough. Press into a 9 inch spring pan lined with parchment paper and set aside.
ingredients
CHOCOLATE GANACHE AND RASPBERRY TOPPING
- 3 cups soaked cashews
- 120 grams melted dark chocolate
- 1 cup coconut milk
- 1/2 cup coconut cream
- 1 tablespoons vanilla extract
- 2 tablespoons maple syrup
- 2 cups raspberries
CHOCOLATE GANACHE AND RASPBERRY TOPPING
Step 1
Rinse and drain cashews and transfer to a high-speed blender with the rest of the ganache ingredients and blend until smooth. Pour over the base and put in the fridge for a few hours to set.
Step 2
To serve, top with raspberries. Enjoy!