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Raw chocolate cake
Raw chocolate cake
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Total Time:
25 minutes
Indulgent cake with bee pollen for intense honey flavor and satisfying crunch.
Ingredients:
  • 300 g pecan nuts
  • 150 g medjool dates
  • 150 g dried figs
  • 3 tablespoons raw honey
  • 5 tablespoons raw cacao powder (see note)
  • 1½ teaspoons vanilla extract
  • 60 g cacao butter (see note)
  • 150 g hazelnuts
  • 3 tablespoons raw cacao powder
  • 1½ tablespoons raw honey
  • 200 g coconut oil
  • 120 g cacao powder
  • 2 teaspoons raw dark agave nectar (see note)
  • 2 tablespoons bee pollen optional
Instructions:
  • Prepare a 20cm springform cake tin by lining it with greaseproof paper. To create the base, finely shave the cacao butter into a small bowl, then let it melt in a large bowl of hot water. Blend the hazelnuts in a food processor until very fine, mix with the rest of the base ingredients, and press into the tin. Chill the crust while you make the filling. Blend the pecan nuts until very fine, then add the remaining ingredients (remember to pit the dates) and blend until combined. Press the filling into the tin and chill for at least 3 hours. Mix the icing ingredients and chill for about 20 minutes until slightly set, giving it a stir occasionally. Run a knife along the cake edges, release the cake from the tin, spread the icing on the cake, and sprinkle with bee pollen if desired.

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