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Prep Time
Cook Time
Meal TypeDessert

Raw Chocolate Cake


  • 6 cup Dry Walnuts or Almonds (grind to fine)
  • 1 1/3 cup Raw Cacao or Coco Powder
  • 1/2-1 tsp Salt
  • 2 tbsp Vanilla Extract
  • 2 1/2 cup Medjool Dates (pitted & creamed to paste)
  • 1/3 cup Fruit Jam (for between cake layers)
  • 2/3 cup Medjool dates (pitted and creamed to paste for frosting)
  • 1/2 cup Nutiva Organic Coconut Oil (liquid, for frosting)
  • 3 tbsp Agave Syrup (for frosting)
  • 1 tbsp Vanilla Extract (for frosting)
  • 1/3 cup Raw Cacao Powder or Coco Powder (for frosting)


  1. Blend all cake ingredients in the food processor and mix until well integrated.
  2. Separate “dough” into two equal balls. Press hal fof the mixture into a 9″ springform cake pan.
  3. Spread jam over the top and press the remaining half of the “dough” on top.
  4. For the frosting, blend all frosting ingredients until smooth.
  5. Remove cake from springform pan, turn upside down and spread frosting over the top and sides of the cake.
  6. Smooth frosting with a warmed butter knife or spreader.
  7. Place fresh raspberries on top. Garnish with mint leaves.

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