Coconut Caramel Chocolate Cake Raw Vegan
OMG, this Coconut Caramel Chocolate Cake is not only raw vegan, healthy, and easy to make, it is gluten-free too and just divine! Raw desserts are so much fun to make and in fact, anyone can do it! No baking or added sweetener required. Just rich, moist coconut caramel chocolate goodness with wholesome ingredients.
Change this recipe up to your preferences or what’s available in your kitchen. I like to keep it easy and quick! I used cashew nuts for the crust, but almond nuts or pecan would work too. I can see so much potential in dressing this cake up in terms of flavors and toppings — like adding some orange flavor, for example! Be creative, and you will see endless possibilities.
It will taste as if a divine entity has landed in your mouth. Take a fork and dig in! 😀
For more raw desserts check out my Raw Coconut Caramel Pie or my quick Coconut Almond Bliss Balls for a change.
Sending love, always. xx
Coconut Caramel Chocolate Cake Recipe
Chewy gooey raw dessert that is perfect for festivities or special occasions.
- Food Processor
For the Crust
- 1/4 cup cashew nuts
- 1/4 cup raisins
- 1/4 cup shredded coconut
- pinch of salt
For the Chocolate Layer
- 1/4 cup coconut oil
- 2 Tbsp cacao powder
- 1 Tbsp maple syrup
For the Filling
- 1/3 cup medjool dates
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 2 Tbsp coconut oil
- 1 vanilla bean or 1/4 tsp extract
- 1/4 tsp cinnamon
- To make the crust: Place the crust ingredients in a food processor and pulse until crumble and stick together. Press into the bottom of a tart plate or 5" baking pan. Put in the freezer for about 5 min while making the filling.
- For the chocolate layer: Mix the ingredient together in a bowl until glossy and smooth. Pour the chocolate mixture generously on top of the crust.
- To make the filling: Process all ingredients until smooth. Pour on top of the chocolate layer and press it down gently, so you will create a chocolate wall around the cake. Let it set in the fridge then decorate with coconut flakes, coconut syrup and indulge!
Keep in the freezer for up to 2 weeks.