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Chef Babette's Raw Chocolate Cake

Vegan Recipe

Ingredients

Serves 6

 

Crust:

  • 2 cups Walnuts

  • 1/2 teaspoon Vanilla

  • 2 tablespoon Cacao Powder

  • 1/2 teaspoon Sea Salt

  • 1 tablespoon Agave

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Filling:

  • 1/2 cup Raw Cranberry Sauce

  • Handful of Freeze Dried Raspberries

  • 2 Tablespoons Agave

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Milk Chocolate Parfait:

  • 1/2 cup Agave

  • 1 cup non-dairy milk

  • 1/4 cup Coconut Oil

  • 2 cup Soaked Cashews

  • 1/4 cup Cacao butter melted 

  • 1 1/2 Cacao Powder

  • 1/2 teaspoon Sea Salt

  • 1 tablespoon Vanilla

  • Handful of Cacao Nibs (optional)

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White Chocolate Parfait:

  • 1/2 cup Agave

  • 1 cup Milk

  • 1/4 cup Coconut Oil

  • 2 cup Soaked Cashews

  • 1/4 cup Cacao Butter Melted

  • 1/2 teaspoon Sea Salt

  • 1 tablespoon Vanilla

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Dark Chocolate Topping:

  • 1 Avocado

  • 1/2 cup Agave

  • 1 tablespoon Vanilla

  • 1/4 cup Coconut Oil

  • 1/4 cup Cacao Powder

  • 1/2 teaspoon Sea Salt

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Coconut Oil Spray

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6 small cake molds

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Get Creative and HAVE FUN!

Directions

 

Crust:

  • Blend dry ingredients (walnuts, cacao powder & sea salt) in food processor until finely crushed

  • Move dry ingredients to mixing bowl and add wet ingredients (vanilla & agave). Mix well.

  • Lightly spray inside of cake molds with coconut oil, and press crust into bottom of mold. Wet your fingers and press firmly to create a compact layer.

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Filling:

  • Combine all ingredients in a blender.

  • Spread a layer evenly over the crust.

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Milk Chocolate Parfait Layer:

  • Combine all ingredients in a blender.

  • Refrigerate until firm. (Tip: The coconut oil is what creates the firm consistency.)

  • Spread a layer evenly over the filling to desired thickness.

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White Chocolate Parfait Layer:

  • Combine all ingredients in a blender.

  • Refrigerate until firm. 

  • Spread a layer evenly over the previous layer to desired thickness.

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Dark Chocolate Pudding Layer:

  • Combine all ingredients in a blender.

  • Refrigerate until firm.

  • Spread a layer evenly over the previous layer to top of cake mold.

  • Smooth top of cake and add any decoration you like (cacao nibs, freeze dried raspberry, dab of filling mixture, etc.)

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To get an ice cream cake feeling, freeze all cake molds until firm.  For a softer dessert, refrigerate until firm. 

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Run a little warm water over the cake mold, and the cake will slide right out.  Plate, serve and ENJOY!

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