Strawberry walnut chocolate cake

We never imagined a “classic” chocolate cake could be so good! 

Fortunately, our classic chocolate cake is not so classic. It’s raw, it’s wow and against the law! All kidding, rhyming and drooling aside, no baking was involved,  it’s very very easy to make, it’s nutritious, healthier than you could imagine and almost entirely guilt free! And that’s a good thing as we felt like eating buckets of it (which is still a no-no). 🙂


Is everyone else fantasizing about having a bite by now? If YES, let’s see how it’s made.

To make the ‘dough’ we used:

1 and 1/2 cups raw almonds
1 and 1/2 cups raw walnuts 
1 cup of dates 
2/3 cups raw cocoa
4 melted nibs of cacao butter (about 2 TBSP)
pinch of sea salt

We added all these to a food processor and blended until crumbled, but not finely grounded. We then placed some wrapping foil on the chosen cake shape and tightly packed half of the ‘dough’ in it. We placed some more wrapping foil on top of the first layer and tightly packed the remaining dough. We covered it and placed it in the fridge.

To make the ‘filling / frosting’ we used:

1/3 cup dates 
2-3 TBSP honey (to taste)or maple syrup
1 avocado (very ripe)
1/3 cup raw cacao 
1 full TBSP coconut oil

We blended all these in a very powerful blender, scraping the sides whenever needed, until they magically transformed in the bestest and healthiest chocolate mouse we ever tasted!

For the topping we used:

just fresh ripe strawberries 
and a pinch of vanilla extract

We blended the strawberries in the same powerful blender until they transformed in a creamy bloody-colored sauce.

We also used:

a handful of fresh raspberries

For the final assembly we took the dough out of the fridge and removed the top layer. We covered the bottom layer with half the chocolate mousse and sprinkled the raspberries on top. We then carefully placed the second cake layer on top of the ‘filling’ and gently pressed to seal the two, without squashing the raspberries too much. We covered the second layer with the remaining chocolate mousse, covered the cake and placed it in the fridge.

We served it with fresh strawberry sauce. Then served it again. Then had some more the second day.

This makes about 6-7 servings.


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