2.19.15

We’re redefining the meaning of dessert by indulging in a whole new way with this super healthy, raw gluten-free chocolate cake from Andie of Honest Plates. Made with nutrient-dense whole foods like cashews, coconut oil and raspberries, we’re hard pressed to even call it dessert! No guilt, only pleasure. There are no traces of processed or refined ingredients to be found, which means it’s a perfectly acceptable food no matter what diet you ascribe to, whether paleo, gluten-free or vegetarian. In fact, this chocolate cake is so darn healthy, you may even consider eating a slice for breakfast – is there anything more decadent?! Grab your blender, roll up your sleeves, and get ready to eat your cake and feel good, too…

Honest Plates’ Raw + Gluten-Free Chocolate Cake

Ingredients:

For the crust:
1 cup mixed raw walnuts and hazelnuts
5 Tbsp coconut flakes
1⁄4 cup raw honey/date or maple syrup

For the cream:
1 cup raw cashew nuts, soaked overnight or for at least two hours
5 Tbsp water
3⁄4 cup organic coconut oil
1⁄2 cup raw honey/ date syrup
1 1/3 cup raspberries
4 Tbsp cocoa powder
1 vanilla bean

For decorating:
extra raspberries
coconut flakes

Utensils: 7-inch round springform pan, parchment paper, high-powered blender/ food processor

Directions:

1. Soak the cashew nuts in water overnight (or for at least two hours). After the soaking period, discard the water and set aside.

2. In the food processor/blender grind the walnuts and hazelnuts into coarse flour. Add the honey and coconut flakes and pulse two-three times until just incorporated. Turn out the mixture into the springform pan and, using wet hands, level it to form a uniform crust.

3. Cut the vanilla bean lengthwise and use the tip of a knife to scrape the seeds out. Mix with the rest of the ingredients for the cream in a high-powered blender or food processor.

Make sure to have all ingredients at room temperature, or the cream might curdle because of the oil.

4. Pour the cream over the crust and freeze overnight. A few hours before serving take the cake out of the freezer, sprinkle with coconut flakes and raspberries and let thaw in the fridge, then remove the ring and serve.

5. Store in the fridge for up to three days or in the freezer for up to two months.

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