Raw Chocolate Cake is a fresh and indulgent raw chocolate cake, perfect for those following a raw-food diet but suitable for everyone. It requires no cooking: the base is made with almonds, coconut flour, raw cocoa and agave syrup, while the creamy filling combines avocado and dates. Everything is completed with a soft layer of plant-based cream and raw chocolate, for a rich and surprising dessert.
Blend the blanched almonds with the coconut flour, raw cocoa and agave syrup until smooth and well combined.
Line a pan with parchment paper, pour in half of the mixture and level it carefully. Place in the refrigerator for approximately 30 minutes.
Peel the avocado and blend it with the flesh of the pitted dates until smooth and velvety.
Spread half of the filling over the base, then add the second layer of mixture and let it set in the refrigerator between layers.
Whip the plant-based cream with electric beaters and gently fold in the raw dark chocolate melted in a bain-marie.
Spread the topping over the cake, level it well and let it rest in the refrigerator for approximately one hour before serving.
Before serving, garnish the Raw Chocolate Cake with the seed mix and, if desired, a few whole or chopped almonds.
Springform pan
Parchment paper
Electric beaters
Blender or mixer
Large bowl
Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, for 2–3 days. For the best consistency, remove it from the refrigerator 10–15 minutes before serving.
No-bake dessert, suitable for those following a raw-food diet. For best results, use a ripe avocado and good-quality ingredients. If the mixture is too dry, add a tablespoon of syru
Italia, Lazio
