raw chocolate cake

Joseph Campbell may be one of my favorite men for coining the term “Follow Your Bliss” and in dutifully doing so I have discovered one of my favorite meals: Raw Chocolate Mousse Cake. I followed my bliss right into the open and welcoming arms of this delicious dessert meal and, admittedly, I may never eat anything else ever again.

I stumbled upon this recipe over at www.gliving.com and I feel as if I owe the author of that website some great piece of my cosmic treasure … did I mention this cake is to-die-for?

Chocolate Bliss Cake

adapted from Gliving

For the crust:
  • 1/3 cup pecans
  • 1/3 cup macadamia nuts
  • 2 T maple syrup (non raw)
  • 1 T coconut butter/oil
  • 2 T cacao
  • 1 t vanilla extract (or seeds from a bean)
  • 1 t cinnamon
  • 1/4 t salt
For the Filling:

  • 2 cups young coconut meat
  • 1/2 cup coconut butter/oil
  • 1/4 cup cacao butter
  • 1/2 cup macadamia nut (or cashew) butter
  • 1/2 cup cacao powder
  • 1 T vanilla extract (or 1 T seeds from vanilla bean)
  • 1/2 cup agave syrup
  • 1/2 cup maple syrup (non raw)
  • 1/2 t salt


For the crust:

  • Process everything in either a food processor.
  • Process until the consistency suits you. I whirred it until it was fairly paste-y  but still had some remnants of the nuts.
  • Once it is perfect pat it evenly at the bottom of a springform pan. 
  • Set aside.
For the filling:
  • First, chop the coconut meat into bits and then place into your high speed blender. This helps facilitate blending and prevents it from heating up too much.
  • Add the liquids to the blender and then blend on low until everything is a paste. Use your tamper as needed.
  • Add the remaining nuts and blend, using your tamper to keep the filling moving, and blend until completely smooth.
  • Pour over your crust and then place in the freezer for 2 hours. Move to the fridge overnight and serve in the morning for breakfast 🙂

Relatively simple. Incredibly delicious. AND it’s good for you. I ate this cake for dinner three nights in a row. No joke.

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