Yesterday was my brother’s birthday and I decided to make him a very special cake to celebrate this. Since my brother love caramel, cheesecake and raspberry, I combined three of these elements in different forms and integrated to this birthday cake. This is in fact my first attempt to make a raw birthday cake for my family as they are usually reluctant to “healthy” desserts. However, I decided to make this cake in hopes of showing them that healthy desserts can be delicious and in the end I succeeded! And they in fact love this cake as much as I do 😉 So, I can’t wait to share this recipe, as well as my happiness with all of you 💜
Make one 7 inch cake, serves 8.
1/2 cup dates
1/2 cups nuts (I used 1/4 cup sunflower seeds and 1/4 cup of almonds)
1 1/2 cup cashews (soak in water overnight)
5 Tbsp lemon juice
1/2 cup coconut nectar
1/2 cup coconut oil
1/2 tsp vanilla powder (I used the one from Loving Earth)
1/4 cup raw cacao powder
3 Tbsp melted raw cacao butter
1 cup frozen raspberries
3 capsules of acai powder (or around 1 tsp)
Chocolate cups (recipe here)
Raw coffee caramel (recipe here)
- Place 1/2 cup of nuts into the food processor and process until they are coarsely grounded
- Add the dates into the food processor until a doughy mixture is formed
- Press the mixture to the bottom of a lined 7 inch cake pan firmly and place it into the freezer
- Place all the ingredients into a high-speed blender (I used Vitamix) and process until a smooth mixture is formed, the consistency should resemble that of yogurt. If it’s too thick, add more coconut oil. If too thin, add a bit more cashew nuts.
- Separate the mixture into two equal parts and remove one half from the blender
- Add the cacao powder and cacao butter to the blender and blend until all cacao powder has been incorporated into the mixture
- Pour the cacao mixture onto the crust by using a spatula. Smooth out into an even layer. Place the pan in the freezer and allow it to chill for at least 10-15 minutes before adding the next layers.
- Clean the blender well. Then, place the other half of the cheezecake mixture into the blender, together with 1 cup of raspberries and the acai powder. Blend until smooth.
- Once the chocolate layer has chilled a bit, remove the pan from the freezer. Carefully pour the raspberry mixture on top of the chocolate layer gently. Smooth out the strawberry layer carefully and place the pan back in the freezer and chill for at least 30 minutes.
- In the meantime, follow this recipe to make the raw coffee caramel and raw chocolate cups, but using mini tart cups for the chocolate instead
- Once the chocolate cups and raw caramel is ready, take the pan out from the freezer.
- Place eight tiny dollops of raw coffee caramel evenly on the circumference of the cake (for gluing the chocolate cups on the cake’s surface)
- Then carefully “stick” the mini chocolate cups on top of each dollop of raw caramel.
- Lastly, top with some frozen mixed berries in the center and place back the cake into the freezer. Let it chill overnight for the flavors to develop and the pink color will become more intense after one night of chilling.
- Before eating, let it thaw for 15 minutes and using a sharp knife (immerse it into some hot water before cutting), cut it into 8 equal portions.
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