Divine raw chocolate cake. Finger-licking raw chocolate cake Chocolate cheesecake with peanut butter and coconut

Reading time: 2 minutes. Published 03/01/2017

What could be better than raw vegan cake, only raw chocolate cake! Oddly enough, raw food dessert usually does not require any complex manipulations or adherence to processes and technologies. In general, everything is simple - the base is prepared from slices and dry fruits, then the filling is based on coconut oil (which helps the cake harden in the refrigerator), fruits and avocado or chocolate, as in our case. Decorate the top of the cake with nuts, chocolate, truffles or fresh fruits/berries.

We remind you.

Ingredients:

The basis:
200 gr. - pecans
5-7 pcs. - fresh dates
half a teaspoon - cardamom

Filling:
200 gr. - cashew nuts
70 gr. — cocoa butter
3 tbsp. spoons - Coconut oil
100-200 ml. - coconut milk at room temperature
50 ml. — coconut syrup(or maple syrup)
100 gr. — raw cocoa powder or kerob
tiny pinch of salt

Chocolate sauce:
3 tbsp. spoons - coconut oil
3 tbsp. spoons - raw cocoa powder or carob
2 tbsp. spoons - coconut syrup(or maple syrup)
tiny pinch of sea salt

For decoration:
pecans
raw cocoa nibs
coconut flakes

Preparation (for a mold of 18 diameters):

1. The basis:

Grind the nuts in a blender.

Wash the dates and remove the pits.

Add dates and cardamom to the nuts to make a crumbly dough.

Distribute the resulting dough over the bottom of the mold.
2. Filling: mix all ingredients in a blender until smooth.

Add more coconut milk if needed, but keep the mixture firm, not runny, as much as possible.

Taste and sweeten if necessary.

Pour the mixture onto the base and refrigerate for 30 minutes.
3. For the chocolate sauce mix all ingredients until smooth. Or simply melt a bar of quality dark chocolate.
4. Decorate the resulting cake with chocolate sauce, nuts, coconut flakes, and, if desired, fresh berries.

You don't need an oven to make our cakes. These recipes consist of 100 percent natural products without heat treatment. Believe me, these 5 raw food cakes will delight you:

3 medium carrots, grated
4 tangerines, peeled
1/3 cup dates or liquid sweetener
4 tbsp. l. coconut oil
Handful of walnuts

1 cup cashews, soaked for at least 2 hours
Juice of 2 lemons
2 tbsp. l liquid sweetener (such as honey or maple syrup)
4 tbsp. l coconut oil
Turmeric (optional)

Grate the carrots and squeeze out the juice or run through a juicer and use the pulp. Combine all ingredients for the cake base in a blender. If it turns out too liquid, add some walnuts or leave for a couple of hours so that the moisture evaporates.
To make lemon curd, combine all ingredients except coconut oil. After this, add coconut oil. To give yellow color add a little turmeric powder, 1/2 teaspoon will be enough.
Place the cake base in the mold and brush it with cream. Repeat until you run out of ingredients. You can decorate the top with cranberries and walnuts.

This torus is super healthy because it contains only natural products: fruits and nuts. Plus this cake is a fabulous dessert for any event.

3 bananas
2 cups frozen strawberries (or other berries)
1-3 tablespoons coconut oil (optional, but it will make it creamy)

2 cups cashews
2 cups dates
1 peeled orange
2 tablespoons melted coconut oil
Water as needed

Throw bananas and frozen berries into a blender and blend until smooth. From the resulting mass, form two identical cakes and put them in the freezer.
Cream
Mix all ingredients until smooth, add water if necessary. The less water you use, the creamier it will be.
Remove the cakes from the freezer. The first layer is the cake layer, then the cream and then the cake layer on top. Place in the freezer to freeze.

I really love coconut milk and frozen fruit, they go great together. Now summer is in full swing, and in stores and markets there is a huge variety of fruits changing every month.

Ice cream

400 ml coconut milk
1/4 sweetener to taste (such as honey or maple syrup)
1 banana

1/3 cup walnuts
1/3 cup raw oats (or green buckwheat)
2/3 cup dates
2 tablespoons cocoa powder

2 cups fresh or frozen fruit

Mix all the ice cream ingredients until smooth. Place in the freezer for 3 - 4 hours to thicken. Combine walnuts, oats and cocoa in a blender. Add the dates and blend in a blender until there are no small lumps.

Find a semicircular bowl. I didn’t have one, so I used a colander and film. Place fruit around the edges. Take out our ice cream and mix it with our brownie filling. Place in a bowl with fruit and place in the freezer until completely frozen.
Then carefully invert the cake onto a plate and remove the bowl - voila!
Garnish as you wish, slice and let thaw before eating.

This vibrant cake has deep, rich colors that delight the eye, with flavors that are just as rich.

2 cups raw nuts
1 cup dates or raisins
a pinch of salt

Orange layer

3 cups cashews
3/4 cup freshly squeezed orange juice
1/2 cup agave/maple syrup
1/2 cup melted coconut oil
Juice of one lemon
Orange zest
A pinch of salt

Blueberry Layer

2 cups blueberries (I used frozen)
1/4 cup orange layer

Blend nuts and dates/raisins in a blender until smooth. Shape the cake and put it in the freezer.

Orange layer: Combine all ingredients (except orange zest) in a blender until smooth, then add orange zest and stir with a spoon. Set aside 1/4 of the mixture for the blueberry layer. Pour the resulting mixture onto your base and put it in the freezer.
Blueberry Layer: Blend blueberries and 1/4 cup orange layer mixture in a blender until creamy, but with small blueberry pieces for texture. Pour the resulting mixture onto the orange layer and put it in the freezer for a day.

This cake is sure to please any chocolate lover.

1/2 large, very ripe banana
2 tablespoons (or more!) cocoa powder (10 g)
4 tablespoons coconut oil
A pinch of salt
5 drops peppermint extract, or more if desired
Optional: cocoa beans, fresh mint leaves, honey, maple syrup.

Mix all ingredients in a blender. Place in a container or on wax paper. This recipe is for a small cake. If you want a normal sized cake, feel free to double or triple the ingredients.
Place in the freezer overnight, or for several hours if you want a soft dessert. The cake can be stored in the freezer for a week. Just be sure to take it out at least 20 minutes before eating.

And they enjoyed incredible success with our readers. Well, this is not surprising, because such desserts are extremely tasty. In addition, they are not subjected to heat treatment and, therefore, retain all the beneficial properties of their ingredients. Based on numerous requests from readers, we have prepared a selection of five more raw food desserts.

Carrot cake with cashew cream frosting

Ingredients

For the glaze

For the cakes

2 large peeled carrots;
1.5 cups oatmeal or buckwheat flour;
1 cup dates;
1 cup dried pineapples (can be replaced with dates);
½ cup dry coconut;
½ tsp. cinnamon.

How to cook:

For the glaze: Mix all ingredients at high speed in a blender until smooth, adding water as needed. Pour into a container and set aside.
For the cake: cut the carrots into pieces. Then place all the ingredients in a blender (including the carrots) and pulse until the mixture starts to stick together.
Assembly: Spoon half the cake mixture into the pan and spread 1/3 of the frosting on top. Place in the refrigerator until the glaze has completely hardened. Then spoon in the other half of the cake mixture and press down. You can put the cake back in the refrigerator for a while and add icing to it when it hardens, or you can put it out right away. Once cooled, remove the cake from the pan, cover with the remaining frosting and decorate with nuts and dried fruit (optional).

Chocolate lava cakes

Ingredients

For cakes

For filling

How to cook:

For cakes: Pulse the oats, nuts and cocoa in a food processor until it becomes a coarse meal. Add the dates and raisins and process until the mixture starts to stick together. Using 2/3 of the mixture, line the bottom and sides of the cake tins (you'll need the rest for the tops) and refrigerate. Form the tops from the remaining mixture and also put them in the refrigerator.
For filling: Mix all ingredients in a blender until smooth, adding milk if necessary to achieve a creamy consistency.
Remove the cakes from the molds and fill each with filling. Carefully place the tops onto the cakes, pressing the edges lightly. Carefully turn over and decorate the cakes with cocoa nibs and goji berries.

Chocolate Cheesecake with Peanut Butter and Coconut

Ingredients

For the crust

1 cup oatmeal (or buckwheat if you prefer a gluten-free option);
1 cup dates.

For filling

2 or more bananas;
1/4 cup melted coconut oil;
2 cups cashews;
1 ½ cups dates;
1/4 cup liquid sweetener (maple syrup, etc.) - if desired;
grains of 1 vanilla pod (or 1 tbsp vanilla extract);
water as needed;
1/4 cup cocoa or carob powder.

Topping

3 tbsp. l. raw chocolate;
3 tbsp. l. peanut butter.

How to cook:

Korzh: Combine oatmeal (buckwheat) and dates in a food processor until the mixture begins to stick together. Place in pan, press down and refrigerate.
Filling: Mix all ingredients except cocoa (carob) in a blender until smooth. Add as little water as possible to achieve a creamy consistency. If you don't want to add water, use liquid sweetener or add an extra banana. Set aside half of the resulting mass. Pour cocoa (carob) into the remaining half and stir until it is completely combined with the mass.
Place the vanilla and chocolate fillings on the crust in layers, alternating them several times.
Refrigerate the cheesecake overnight. The next day, drizzle it with chocolate and peanut butter.

Cakes made from natural cocoa with sea salt and caramel

Ingredients

For caramel

2 cups pitted dates (soak them for at least 3 hours first). Do not throw out the remaining water!
1/4 cup date water;
1.5 tsp. vanilla extract;
1/2 tsp. sea salt.

For homemade chocolate

1/4 cup raw coconut oil;
1/4 cup raw cocoa powder;
2 tbsp. l. coconut palm sugar (or other natural sweetener);
1 tsp. vanilla extract.

How to cook:

Mix all ingredients thoroughly in a bowl. If the coconut oil is still hard, place a cup of it in a larger bowl filled with hot water - it will be like a water bath. But under no circumstances melt butter in the microwave or on the stove.
Coat the inside of 7 small paper molds with a thin layer of chocolate and place them in the refrigerator to set.
Caramel: Drain the soaked dates into a separate bowl. Place all of the above ingredients in a food processor or high-powered blender and blend until smooth and creamy.
Remove the chocolate molds from the refrigerator and pour the caramel over them.
Cover the caramel with another layer of chocolate and garnish with sea salt and cocoa nibs.
Place the cakes in the refrigerator to harden. Once the cakes have set, they can be eaten, but should always be stored in the refrigerator, otherwise they will start to melt.

Orange and blueberry cheesecake

Ingredients

For the crust

2 cups raw nuts;
1 cup dates or raisins;
a pinch of salt.

For orange filling

3 cups cashews;
¾ glass of freshly squeezed orange juice;
½ cup agave syrup/maple syrup;
½ cup melted coconut oil;
juice of one lemon;
zest from the oranges you squeezed;
a pinch of salt.

For the blueberry layer

2 cups blueberries (can be frozen);
¼ cup of orange filler mass.

How to cook:

Korzh: Grind the nuts and dates/raisins in a food processor or blender until they form sticky crumbs. Place in the mold, compact and place in the refrigerator.
Orange filling: Combine all ingredients (except orange zest) in a blender until smooth, then add zest with a spoon. Set aside ¼ of the mixture to add to the blueberry layer. Place the rest of the mixture on the crust and put the cheesecake in the refrigerator.
Blueberry layer: Grind the berries and ¼ of the cheesecake mixture in a blender or food processor until creamy. Small pieces of berries can be left unchopped - this will make the texture of the mass more pleasant. Spread the blueberry layer over the cheesecake and refrigerate overnight. The cheesecake will taste best in 2 days. Top it with orange slices and fresh blueberries.

* The glass in this case is equal to 250 ml.

**Maple syrup and agave syrup are healthy natural sugar substitutes. If you don't have them on your farm, you can use sugar. You can find out about its equivalents and their proportions in our review “On the benefits and harms of sugar”.

***Cocoa powder can be substituted carob;.

**** Cocoa butter can be replaced coconut oil;

Chocolate Raw Cake Recipe with step-by-step preparation.
Preparation time: 19 minutes
Cooking time: 2 hours 30 minutes
Number of servings: 10 servings
Recipe difficulty: Simple recipe

Calorie Amount: 684 kilocalories
Type of dish: Baked goods and desserts, Cakes, Chocolate cake

A simple recipe for chocolate raw food cake with a photo and step-by-step description of preparation. At home, you can prepare it in 2 hours 30 minutes. Contains only 684 kilocalories.
Ingredients for 10 servings
Nuts 2 cups
Cocoa 1.5 cups
Coconut flakes 2 cups
Coconut oil 0.6 cups
Flax seeds 2 tablespoons
Pitted dates 2 cups
Mint 1 bunch
Fruit 400 g

Cooking step by step
Soak the dates in warm water for 15 minutes.
Meanwhile, nuts (any to your taste), 1 cup cocoa, liquid coconut (or other vegetable) oil, 1.5 cups coconut flakes, flaxseeds (or sesame seeds, but you can do without) mix and grind in a food processor until smooth .
Add dates and grind everything again to a homogeneous thick mass. Form the resulting dough into a ball.
Sprinkle a large flat plate with the remaining coconut shavings, place the resulting ball in the center of the plate, flatten it and gradually form a round cake 2 cm high with your palms.
Sprinkle it with the remaining cocoa, decorate with fruits and berries (the larger and denser the better), and mint.
Place the cake in the refrigerator for a couple of hours.

Today I am sharing a very festive, simply king cake. Its luxurious chocolate taste will not leave indifferent not only lovers of this sweetness, but also those who rarely eat chocolate 😉

Besides the taste, I also liked the design. Very simple and at the same time original.

For the cake you will need(I indicate the proportions for a large cake, but it is better to reduce them and make the cake in a small mold, since my cake was too much for a small company 😉):

300 g cashew nuts
1-2 oranges juice
1/2 lemon juice (or to taste)
3 tablespoons honey (or to taste)
3 tablespoons carob powder or natural cocoa powder for the chocolate part of the cream

300 g hazelnuts
250 g dates
1 tablespoon lemon juice (or to taste)
ground vanilla
4 bananas for layering

For decoration:

Let's start making the dough.

Grind the nuts to flour, grind the dates and mix with the nuts. Add lemon juice, vanilla.

Test the taste. If necessary, add acidity or sweetness to taste.

This is how the cake will look from the inside 😉

"Knead the dough. The mass should be quite dense.

Place the dough into a springform cake tin.

It’s good if you line the mold with cling film in advance. This will make it easier to remove the cake later.

Place the dough on the bottom (layer 1 cm thick) and on the sides of the mold, retreating 1 cm from the top edge of the mold.

Place the pan with the dough in the freezer (about 1 hour)

Now let's prepare the cream.

Grind cashews with honey, orange and lemon juice in a blender. You will get a thick mass (like a paste).

Place some of the cream on the dough in the mold. Flatten it with a spoon.

Place a layer of banana slices on top of the cream.

Then carefully lay out a layer of the second part of the white cream.

Let the pan cool for another 1 hour.

Add natural cocoa powder to the rest of the cream.

To stir thoroughly. You will get a viscous dark chocolate cream.

Remove the cake pan from the freezer and again place a layer of bananas on top of the light cream. And carefully spread the chocolate cream over the bananas.

Press the entire surface of the cake.

The cream should be about a centimeter above the sides of the dough.

We decorate the surface of the cake with banana strips and sprinkle beautifully with cocoa bean crumbs along the edges.