Raspberry Chocolate Cake Plant-Based Gluten-Free
Raspberries and chocolate are a disarming combination in this addictive dessert which free of any refined sugars.
Equipment
- 1 Food processor
- 1 high-speed blender
Ingredients
For he crust:
- 200 gr unsalted almonds
- 150 gr medjool dates / organic raisins
- 30 ml maple syrup / agave syrup if necessary
For the filling
- 3 tablets dark chocolate 100%
- 2 cans coconut cream / 300 gr organic silken tofu
- 200 ml maple syrup / 300 gr coconut sugar
- 250 gr fresh raspberries
Instructions
To make the crust:
- In a food processor blend the almonds first until roughly grounded.
- Add medjool dates and blend by pulsing. Stop as many times as needed to scrape the walls. If there is not enough liquid for the food processor to work, add a bit of liquid sweetener like maple syrup or agave syrup.
- If using organic raisins: Soak the raising in hot water for 10 minutes. Drain and add to the grounded almonds. Blend by pulsing. Add sweetener only if needed for the consistency.
- A sticky solid mixture should be the result.
- Press the mixture int a prepared cake tin (lined with parchment paper). Use fingers to press and even out firmly. Set aside or place in the fridge.
To make the filling:
- Melt the chocolate on the stove using a larger pot with simmering water and a smaller pot / bowl that will fit snugly over the top of the pot of water.
- If using coconut sugar add into the melted chocolate and stir for 5 minutes.
- Add the first can of coconut cream / or 300 gr of silken tofu into the blender, make sure without the liquid.
- Add the melted chocolate into the blender. Add the liquid sweetener, too.
- Blend well. Stop and taste if sweet enough or if more coconut cream is needed.
- Blend again until smooth.
- Pour the filling into the cake tin. Shouldn't be a very thick layer.
- Add raspberries all over generously pressing them toward the base.
- Cover and pace in the freezer until next day.
- Portion into the desired number of slices, serve and enjoy!
Notes
- When making the crust it is not actually necessary to add sweetener unless we need to adjust consistency. If , for some reason the crust mixture is not solid enough, almond flour can be added.
- Usually this recipe requires 1 can of coconut cream and depending on the chocolate 1/3 from the second can. Always start with 1 can and add more if necessary.
- If using organic silken tofu, 300 gr can be added from the beginning.
- Both coconut sugar and maple syrup / agave syrup can be used together. 100% dark chocolate is very bitter, therefor make sure there is enough sweetness by tasting the filling at different stages.