With chocolate and raspberries, this is one dessert that is sure to please everyone. High in fiber, antioxidants, and healthy fats, you can feel good about eating a slice (or two).

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Name: Raw Raspberry Chocolate Freezer Cake
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Dessert
Ingredients: 1 cup walnuts; 1/2 cup sunflower seeds; 10 whole moist dates chopped; 2 tablespoons raw cacao powder (cocoa powder will work); 2 tablespoons honey; 1 tablespoons water; 1 pinch Salt; 2 cups cashews; 1/3 cup honey; 2 tablespoons raw cacao butter; 2 cups raspberries; 2 tablespoons honey; 1.5 tablespoons raw cacao powder; 1/8 teaspoon water

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INGREDIENTS

1 cup walnuts
1/2 cup sunflower seeds
10 whole moist dates ; chopped
2 tablespoons raw cacao powder (cocoa powder will work)
2 tablespoons honey
1 tablespoons water
1 pinch Salt
2 cups cashews
1/3 cup honey
2 tablespoons raw cacao butter
2 cups raspberries
2 tablespoons honey
1.5 tablespoons raw cacao powder
1/8 teaspoon water

Servings

INSTRUCTIONS

Ingredients:

Crust:

1 cup walnuts

1/2 cup sunflower seeds

10 moist dates, chopped

2 tbsp raw cacao powder (cocoa powder will work)

2 tbsp honey

1tbsp water

pinch of salt

Filling:

2 cups cashews, soaked overnight or at least 4 hours

1/3 cup honey

2 tbsp raw cacao butter, gently melted (coconut oil will work but cacao butter tastes incredible!)

2 cups raspberries (frozen work great if thawed)

pinch of salt

Chocolate Sauce:

2 tbsp honey

1.5 tbsp raw cacao powder

1/8 tsp water

Line bottom of 7 inch spring form pan with parchment paper or plastic wrap. Put all crust ingredients in to food processor and pulse to combine. The crust should be just sticky enough to hold together. Press into the bottom of the spring form pan creating an even layer. Put the crust in the refrigerator or freezer while you start on the filling.

Put all of the filling ingredients in the food processor and blend until smooth stopping to scrape down the sides of the bowl when needed. Be patient. This will take about 4-5 minutes to get really smooth. Pour filling over the crust and use a spatula to create and even layer. Place in freezer for at least 3 hours. If you freeze it longer, take it out 30 minutes before eating to thaw.

Combine chocolate sauce ingredients stirring until combined. Drizzle over the cake and serve.

*Running the knife under hot water will make slicing easier.

NOTES

I typically double the crust and filling recipe because my spring form pan is larger

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Raw Raspberry Chocolate Freezer Cake

1 cup walnuts 
1/2 cup sunflower seeds 
10 whole moist dates chopped
2 tablespoons raw cacao powder (cocoa powder will work) 
2 tablespoons honey 
1 tablespoons water 
1 pinch  Salt 
2 cups cashews 
1/3 cup honey 
2 tablespoons raw cacao butter 
2 cups raspberries 
2 tablespoons honey 
1.5 tablespoons raw cacao powder 
1/8 teaspoon water

Ingredients:

Crust:

1 cup walnuts
1/2 cup sunflower seeds
10 moist dates, chopped
2 tbsp raw cacao powder (cocoa powder will work)
2 tbsp honey
1tbsp water
pinch of salt

Filling:

2 cups cashews, soaked overnight or at least 4 hours
1/3 cup honey
2 tbsp raw cacao butter, gently melted (coconut oil will work but cacao butter tastes incredible!)
2 cups raspberries (frozen work great if thawed)
pinch of salt

Chocolate Sauce:

2 tbsp honey
1.5 tbsp raw cacao powder
1/8 tsp water

Line bottom of 7 inch spring form pan with parchment paper or plastic wrap.  Put all crust ingredients in to food processor and pulse to combine.  The crust should be just sticky enough to hold together.  Press into the bottom of the spring form pan creating an even layer.  Put the crust in the refrigerator or freezer while you start on the filling.

Put all of the filling ingredients in the food processor and blend until smooth stopping to scrape down the sides of the bowl when needed.  Be patient.  This will take about 4-5 minutes to get really smooth.  Pour filling over the crust and use a spatula to create and even layer.  Place in freezer for at least 3 hours.  If you freeze it longer, take it out 30 minutes before eating to thaw.

Combine chocolate sauce ingredients stirring until combined.  Drizzle over the cake and serve.

*Running the knife under hot water will make slicing easier.

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Raw Raspberry Freezer Cake, The Naked Fig
mandylc

Raw Raspberry Freezer Cake, The Naked Fig
mandylc

Nutrition

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Serving Size: 1 Serving (83g)
Recipe Makes: 10 Servings

Calories: 318
Calories from Fat: 214 (67%)

Amt Per Serving		% DV

	Total Fat 23.8g	32 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 8.2g
Cholesterol 0mg		0 %
Sodium 6mg		0 %
Potassium 312.4mg		8 %
Total Carbohydrate 22.7g		7 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 18.8g
Protein 9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 318

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