FullyRaw Chocolate Cake! Best Dessert Recipe Decadent, , &

Ingredients

• to achieve a crumbly texture N/A Pecans (raw, unsalted; processed in food processor)
• to achieve a sticky crumb base N/A Mulberries (dried mulberries; add until mixture holds together)
• to achieve a cohesive crust N/A Dates (pitted, Medjool preferred; processed with nuts)
• to taste for crust N/A Cacao Powder (unsweetened, raw; adds chocolate flavor)
• to taste N/A Cinnamon (ground, raw; warm spice for crust)
• to achieve a smooth filling N/A Cashews (raw, soaked for at least 4 hours, then drained)
• to achieve a smooth filling N/A Almonds (raw, soaked 4+ hours, then drained)
• to achieve chocolate flavor in filling N/A Cacao Powder (unsweetened, raw)
• to achieve a firm set N/A Psyllium Husk (helps the filling hold together when frozen)
• to achieve a pourable drizzle N/A Coconut Water (raw, unsweetened; used in the chocolate drizzle)
• to achieve chocolate flavor in drizzle N/A Cacao Powder (unsweetened, raw)
• to sweeten the drizzle N/A Dates (pitted, Medjool; blended until smooth)
• as desired N/A Crushed Pecans (optional topping) (for garnish; adds crunch)
• as desired N/A Edible Flowers (optional topping) (for visual appeal; ensure they are pesticide‑free)

Instructions

1. Prepare the Crust

   Add raw pecans, dried mulberries, pitted dates, raw cacao powder, and ground cinnamon to the food processor. Pulse until the mixture reaches a coarse, cookie‑like consistency that holds together when pressed.

   Time: PT5M

2. Press the Crust

   Transfer the crust mixture into the 8‑inch pie pan. Using the back of a spoon or the spatula, press firmly and evenly to form a solid base.

   Time: PT2M

3. Blend the Chocolate Filling

   In the high‑speed blender, combine soaked cashews, soaked almonds, raw cacao powder, and psyllium husk. Blend on high until the mixture is completely smooth and glossy, stopping to scrape down the sides as needed.

   Time: PT5M

4. Assemble the Filling

   Pour the smooth chocolate filling over the pressed crust, spreading it evenly with the spatula.

   Time: PT1M

5. Blend the Chocolate Drizzle

   In the blender, combine coconut water, raw cacao powder, and pitted dates. Blend until the mixture is fully smooth and pourable.

   Time: PT3M

6. Add the Drizzle and Garnish

   Drizzle the chocolate sauce over the top of the filling. Sprinkle crushed pecans, cacao nibs, and/or edible flowers for decoration.

   Time: PT2M

7. Freeze to Set

   Place the assembled cake in the freezer and let it freeze overnight (minimum 12 hours) until firm.

   Time: PT12H

8. Thaw Before Serving

   Remove the cake from the freezer about 30 minutes before serving to allow it to soften slightly for easier slicing.

   Time: PT30M

Nutrition Facts

Calories

320

Protein

5 g

Carbohydrates

28 g

Fat

22 g

Fiber

6 g

Ingredient Substitutions

• Instead of Pecans: Walnuts, Almonds
• Instead of Mulberries: Dried figs, Dried apricots
• Instead of Dates: Raisins, Fig paste
• Instead of Cacao Powder: Raw cacao nibs (ground)
• Instead of Cinnamon: Nutmeg, Allspice
• Instead of Cashews: Macadamia nuts, Brazil nuts
• Instead of Almonds: Hazelnuts, Pecans
• Instead of Cacao Powder: Raw cacao nibs (ground)
• Instead of Psyllium Husk: Chia seeds (ground)
• Instead of Coconut Water: Almond milk (thin)
• Instead of Cacao Powder: Raw cacao nibs (ground)
• Instead of Dates: Date syrup, Fig paste
• Instead of Crushed Pecans (optional topping): Cacao nibs, Shredded coconut
• Instead of Edible Flowers (optional topping): Fresh berries

Equipment Needed

• Food Processor
• High‑Speed Blender
• 8‑inch Pie Pan
• Spatula
• Freezer

Critical Steps — Do Not Skip

• Processing the crust to a cookie‑like consistency
• Blending the filling until completely smooth
• Freezing the cake overnight for proper set

Chef Tips from the Video

• Soak cashews and almonds overnight for the smoothest possible filling.
• Use a silicone spatula to get every last bit of crust out of the food processor.
• For extra shine on the drizzle, brush it lightly with a tiny amount of raw coconut oil.

Troubleshooting

Storage

Refrigerator: Can be stored in an airtight container for up to 5 days.

Freezer: Best kept frozen; lasts up to 1 month. Thaw 30 minutes before serving.

Room temperature: Not recommended; the cake will soften and lose texture.

Make-Ahead Tips

• The cake can be assembled and frozen up to 3 days in advance.
• Store the drizzle sauce separately in a small jar; add just before serving for a fresher look.

Frequently Asked Questions