3 Contrasting layers (cacao chestnut base, cacao filling and raspberry jelly on top) & topped with a single raspberry. This cake is healthy (no added sugar) with agave syrup and chestnuts adding the sweetness

 

Raspberry Chocolate Raw Cake
Serves 8
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BASE
  1. 1/2 cup almond meal
  2. 1 cup roasted chestnuts
  3. 1 tbspn cacao powder
  4. 1 tbspn coconut oil
  5. 2 tbspn agave syrup
  6. 1tsp vanilla essence
  7. 1x 20 cm cake tin with removable base
FILLING
  1. 500g plain greek yoghurt
  2. 1/2 cup roasted chestnuts
  3. 2 tbspn agave syrup
  4. 1/4 cup cacao powder
  5. 1/3 cup roughly chopped raspberries
  6. 1 tbspn gelatine mixed with 1 tbspn warm water
FOR THE JELLY
  1. 1 cup raspberries
  2. 2 tbspn agave syrup
  3. 1/3 cup water
FOR THE BASE
  1. Blend all ingredients in a food processor
  2. Line the bottom of cake tin with some baking paper
  3. Press in the base mixture to form a tightly packed crust
  4. cover and place in freezer for at least 1 hour
FOR THE FILLING
  1. In a food processor blend chestnuts until fine
  2. Add yoghurt, agave, cacao and blend for 1 minute
  3. Transfer to a mixing bowl and stir in gelatine mix followed by raspberries
  4. Remove base form freezer and add filling to top
  5. Cover and refrigerate 2 hours until set well
FOR THE JELLY
  1. Blend raspberries, water and agave syrup in a blender
  2. Strain through a sieve to remove seeds
  3. Stir in gelatine and then pour in top of cake filling
  4. Refrigerate for at least 2 hours until set
  5. Serve
Mandarin Pie http://www.mandarinpie.com/