Raw Chocolate Cake

Raw Chocolate Cake

Raw Avocado Chocolate Cake

For the crustDSC_3076

  • 1 tbsp cocoa butter
  • 150 g almonds (in the food processor made into flour)
  • 1 tsp vanilla extract
  • 1 dl dates
  • 1 tsp dark cocoa powder (without sugar)

For the filling

  • 3 ripe avocados
  • About 3 tbsp raw honey or maple syrup (it depends on how sweet you like it)
  • ½ tsp vanilla
  • 2 tsp dark cocoa powder (without sugar)
  • 50 g almonds

For decorating

  • About 200 grams of fresh raspberries for decoration


  1. For the crust, melt the cocoa butter over low heat.
  2. Blend the almond into almond flour. Mix almond flour and cocoa powder.
  3. Blend dates.
  4. Mix the almond flour, cocoa powder, dates, vanilla extract with cocoa butter. Mix well.
  5. Press the mixture into the bottom of the 20 cm spring form (do the edges too) and put it into the refrigerator while doing the filling.
  6. For the filling, blend avocado with vanilla, melted cocoa butter, honey and maple syrup at medium-low speed until creamy, about 2 minutes.
  7. Take the springform out of the refrigerator.
  8. Pour in the filling.
  9. Add chopped almond on the top.
  10. Put the form in the freezer for about 6 hours or overnight.
  11. Before serving put the cake in the refrigerator for at 1-2 hour or at room temperature for 60 minutes.
  12. Run a round-bladed knife around the sides of the tin to loosen any stuck edges.
  13. Unlock the side.
  14. Decorate with fresh raspberries.
  15. Keep the cake in the freezer and take it out of the freezer for 30-60 minutes before serving. 




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