Raw Chocolate Cake

Posted on June 5, 2010. Filed under: New Age, Recipes | Tags: , , , , , , , , , , |

Chocolate Ganache


  • ¾ cup dark agave syrup or maple syrup
  • ¾ cup cocoa powder or raw cocoa powder
  • 1/3 cup virgin coconut oil, melted
  • 1/8
    teaspoon plus a pinch salt


  • Measuring cups and spoons
  • Small saucepan
  • Blender
  • Rubber spatula

Place all the ingredients in blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.

Store in a sealed container in the fridge, chocolate ganache will keep for 2 weeks. Once refrigerated, the ganache will need to be warmed before serving in order to obtain the proper consistency.


Chocolate Cake



  • 3 cups raw walnuts (unsoaked)
  • 1/8 teaspoon salt
  • 16 pitted medjool dates
  • 2/3 cup cocoa powderor raw cocoa powder
  • 1 teaspoon vanilla extract
  • 2 teaspoons filtered water
  • 1/3 cup chocolate ganache
  • Unsweetened shredded dried coconut (optional)
  • Fresh raspberries (optional)


  • Measuring cups and spoons
  • Food processor
  • Rubber spatula
  • Parchment paper
  • 6-inch cake pan
  • Kitchen scissors
  • Small offset spatula

Place the walnuts and salt in a food processor fitted with an S-blade and process until finely ground. Add the dates and process until mixture begins to stick together. Add the cocoa powder and vanilla extract and process until the powder in incorporated. Add the water and process briefly.

Line a 6-inch cake pan with parchment paper. Pour the chocolate mixture into the pan and distribute it evenly press down with your hand to compact.

To serve, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down on top of the cake pan. Invert, and then lift the pan off. Remove the parchment paper.

Using an offset spatula, frost with the chocolate ganache, allowing some of the ganache to drizzle down the sides of the cake. Chill in the fridge for at least 30 minutes before serving. If desired, garnish each serving with dried coconut and/or fresh raspberries.

Will keep for 5 days if kept in fridge and 2 weeks if kept in freezer. Makes 8 servings


Taken from the book “Raw for Dessert” by Jennifer Cornbleet


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