Coconut White Chocolate Raspberry Raw Cake
Ingredients
Brownie Layer (toasting optional)
- 1 cup pecans, toasted
- 1 cup hazelnuts, toasted, shelled
- 1/4 cup macadamias, toasted
- 12 pitted Medjool dates, or ~12 dates
- 1/2 cup maple flavored monk syrup
- 1/2 cup cacao powder
Raspberry Layer
- 6 cups raspberries
- 1/4 cup maple flavored syrup
- 1/4 cup chia seeds
White Chocolate Layer
- 4 oz white chocolate, chopped (optional)
- 2 cups soaked cashews, drained & rinsed
- 1/2 cup monk fruit sweetener
- 1 cup coconut cream
- 1 cup raspberries, fresh
Chocolate Layer
- 1 package of sugar-free chocolate, melted
Preparation
Prepare a 9-inch springform pan with parchment paper.
Brownie Layer: In a food processor, blitz the nuts until crumbs form. Add in the remaining ingredients and process until sticky. Press the brownie layer mixture into the base of your cake pan. Freeze while preparing the raspberry layer.
Raspberry Layer: Simmer the raspberries until softened (or blend if not using a stovetop). Remove from heat and add sweetener and chia seeds. Allow the mixture to cool. Pour the raspberry mixture onto the chilled brownie layer. Freeze for at least 3 hours or overnight.
White Chocolate Layer: In a blender or food processor, blend all the white chocolate layer ingredients until smooth. Pour the mixture onto the chilled cake. Spread fresh raspberries throughout the white layer. Freeze overnight.
Chocolate Layer: Spread the melted sugar-free chocolate on top of the cake, allowing it to drip down the sides if desired.
Serve and enjoy!