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