Is this not the most incredible raw cake you’ve ever laid eyes on? To celebrate our 14th Birthday, we asked @healthyluxe to put her skills to the test and create a cake for us. And boy, she did not disappoint!
With silly season is upon us, this decadent raw choc berry cake the perfect thing to make for family and friends – because if this doesn’t impress them, nothing will! The best thing about this recipe is that your blender does most of the hard work for you!
A chewy, nutty base is topped with a decadent chocolate layer that’s packed with plant protein thanks to our delicious Raw Protein Isolate Choc Coconut. This Certified Organic vegan protein is sprouted and fermented for easy digestion, and provides a great source of natural Iron, Phosphorous, Zinc and essential amino acids.
Next comes the creamy berry layer, which is made from a combination of soaked cashews, coconut cream, mixed berries, vanilla, maple, and our Raw Beauty Collagen Glow Wild Berry. Made using sustainably sourced marine collagen peptides, this blend is specifically designed to enhance the health of your hair, skin and nails.
Once your berry layer is in, pop the cake in the freezer overnight or for at least 4-5 hours. Then, you can pour over your melted chocolate, top with fresh berries and serve! If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Raw Choc Berry Cake
2 hours 5 minutes
1/2 cup walnuts
1/2 cup almonds
1/4 cup desiccated coconut
10 medjool dates
2 tbsp cacao powder
1 tbsp coconut oil
1 1/2 cups cashews (soaked for 3-6 hours)
3/4 cup coconut cream
1/4 cup maple syrup
2 tbsp melted cacao butter
1 tbsp coconut oil
1 tsp vanilla essence
1/2 tsp Himalayan salt
2-3 Tbsp Raw Protein Isolate Choc Coconut
2 Tbsp cacao powder
1/4 cup filtered water
1 cup cashews (soaked for 3-6 hours)
1/2 cup coconut cream
1/2 cup frozen mixed berries
1 tbsp Raw Beauty Collagen Glow Wild Berry
1 tbsp maple syrup
1/2 tsp vanilla essence
2-3 tbsp filtered water
60 grams melted dark chocolate
1 cup fresh berries
Combine all ingredients for the base in a high-power blender and blend until smooth.
Press into the base of a greased and lined spring form cake tin and set aside while you make the chocolate layer. Drain and rinse soaked cashews and place in the blender with remaining ingredients, blend until smooth and creamy (about 5 minutes).
Pour on top of the base and freeze for 1-2 hours.
Combine all ingredients for the berry layer in your blender. Blend until smooth and creamy. Arrange fresh berries around the outside of your baking tin (optional) and pour the berry layer over the top.
Freeze for 4-5 hours or overnight.
Drizzle with melted dark chocolate and decorate with your choice of fresh berries. Thaw before serving.