raw coconut cream cake

 I owe you all an enormous apology. Huge. It is almost unforgivable, what I’ve done: I’ve forgotten to post the recipe to this epic cake.

Yes, I just said ‘epic’.

I made this delicious cake for my parents when they were visiting in June. I was so excited to share this with them that I completely forgot to then write everything down and share it with YOU! I posted these pictures on my Instagram and after quite a few requests for the recipe I finally realized … oh-my-God-I-haven’t-even-posted-it-yet.

Well here it is, in all its fabulousness …

I’m not a fan of relying heavily on nuts in desserts and I really try not to be too decadent in most of my desserts. I love a dense chocolate cake just like the next girl but what ends up happening is I make myself sick from eating so much dessert. 
Then, every once in awhile, I can’t take it any longer and I just throw caution to the wind and make a dessert that satisfies my every desire. And this was one such time. Every single person that had a piece raved about it. So, needless to say, this was a major win in the Real Raw Kitchen camp.
Are you ready for this?
Basic Chocolate Crust:
a recipe
2 cups walnuts
1/4 cup cacao powder
1/4 cup dates, soaked
1 t sea salt
sliced strawberries
the method
  • Place everything into a food processor and process until sticky, but not pastey.
  • Dump the contents into a springform pan and press down until flat and even.
  • I used a 6″ springform pan, you can adjust the ingredients according to the size of your pan.
  • Next, place your sliced strawberries standing along the edge of the crust to create a border (see picture above)
  • Use any remaining sliced strawberries to line the top of the crust, to be covered by the coconut cream.
Coconut Cream Center:
a recipe
2-3 coconuts, meat scraped out & water reserved
1/2 cup coconut oil
1/2 cup dates, soaked
1/4 cup coconut butter
1 t vanilla, bean scraped (or extract)
the method
  • Place all of the ingredients in a high speed blender.
  • Use about a cup of the reserved coconut water and add to the blender.
  • Blend until completely incorporated, using the tamper to press down the ingredients toward the blade. (a Vitamix rocks in a recipe like this)
  • Add water only if needed. The thicker it is the easier it sets in the fridge, though liquid may be needed to facilitate blending.
  • Pour the contents into your springform pan lined with the crust and strawberries.
  • Use a spatula to spread the cream until the sides are filled and the contents are even.
  • Place in the fridge to set while you work on the chocolate.
Chocolate Ganache Frosting:
a recipe
1/2 cup maple syrup (non raw)
3/4 cup cacao powder
1/3 cup coconut oil, melted
1/4 cup water
the method
  • Place all of the ingredients, save the water, in a food processor and process until a sauce is formed.
  • Scrape down the sides as needed.
  • Add the water a tablespoon at a time until a thick and spreadable consistency is achieved.
  • Pour over the top of the coconut cream layer.
  • Refrigerate to set, overnight.
I found that a full 24 hours in the refrigerator allowed the best set time. It was still soft but firm enough to display and cut easily. This is no joke and is a very rich dessert, you could easily share this with 12 people!



Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.