Good Monday morning lovely people! It is a fine one indeed. I have my warm matcha latte with me and a good hour to spend as I wish. Which on this particular Monday morning feels a bit like an early Easter present.
Last week was so big for me! And full of such wonderful outcomes. You know when life takes you for a spin? And so many things get thrown at you (in the bestest way) that you feel you cannot handle all the goodness? For the most part of the week, I felt like I was in a (healthy) cooking marathon! I made mountains of raw foods that could easily feed an army of minions. From truffles and chocolate cups, cakes and brownies, to bread, savoury spreads and all sorts of rainbow noodles. What a blast I’ve had making and tasting everything! And what a feast I manage to create! The only thing that felt better than (un)cooking it all was to receive amazing feedback from happy
customers bellies. Priceless. And all I could wish for.
Unfortunately, all that (un)cooking and all those happy bellies left me without time to cook…for you! And poor advance planning left me without time to write up anything on the blog. And in case I need to make it more obvious than it is, THIS IS MY BIGGEST HOBBY. So hopefully I learned my lesson and I won’t get to experience a week without blogging anytime soon. I missed it.
Now rejoice! Healthy nutella raspberry cake is all yours to indulge in. And what a feast of a dessert this is! Sweet, smooth and chocolaty hazelnut cream filled with tart raspberries. Nestled on a crunchy nutty base. And generously covered in raw chocolate shavings. Yes, this is a serious dessert that will seriously make you happy.
- FOR THE BASE
- 1/2 cup crushed almonds
- 3 medjool dates
- 1 cup of raw homemade Nutella (recipe link below)
- 1/2 cup fresh or frozen raspberries
- Optional: 1/2 cup coconut shreds
- Chocolate shavings and raspberries
- Mix crushed almonds with medjool dates. If dates are soft, it can be done by hand.
- Spread this into your chosen pan and pop it into the fridge.
- Make your nutella (recipe link below).
- Depending on your blender (and how powerful it is) you might need to add extra water to process your nutella. If that is the case, it will produce a thinner nutella than shown in my pictures for the nutella recipe, which is ok.
- Scoop out the nutella and measure a cup of it.
- If nutella is thin, return 1 cup of it to the blender and add 1/2 cup coconut shreds. Process for few seconds until mixed.
- Scoop out into a bowl and gently mix in the raspberries, trying as much as possible not to squash them too much.
- Spread this heavenly chocolaty concoction onto the base and pop it into the fridge to set.
- Once ready to serve, grate your raw chocolate and add more raspberries on top. No amount of raspberries is too much! Go wild.
Raw healthy nutella recipe here. (Make sure to go through reader comments, some came up with wonderful variations!)
Raw chocolate recipe here. (Skip the toppings in the recipe and pour all the chocolate in a regular chocolate mould or something similar; you need it thicker to be able to grate it.)