I have never made a raw cake in my life…well, until now…I found this recipe in a “Bake” magazine and it looked so appealing that I said, well, let’s try it.
The fact that it was super good took me by surprise. It was sweet, but not extremely sweet and the coconut worked exceptionally well with the chocolate cream.
The recipe was calling for an 18 cm round pan, but since I do not have such a thing (too small for anything I do; I know, I live big) I used a 25 cm one. It came out a little too thin and quite easy to break when removing a slice from the cake. So I think for next time I will invest in a smaller pan…

Enjoy it with a smile! 🙂

Yum

How to

YIELD: 6-8

Ingredients:

Coconut layer:
• 3 dl coconut flakes
• 2 tbsp agave syrup
• 1/2 dl coconut oil (liquid form)
• 1 dl dried cranberries

Chocolate layer:
• 70 g pitted dates
• 120 g almond butter
• 3 tbsp raw cacao powder
• 1/2 dl water at room temperature
• 6 tbsp coconut cream

Decoration:
• seeds from 1 pomegranate fruit

Directions:

For the coconut layer: Place all the ingredients except the cranberries in a food processor and mix them. Transfer the mixture in a bowl and add the cranberries. Mix until well combined. Spread the mixture in an 18 cm round pan – preferable with a detachable bottom. With the back of a spoon make the mixture even in the pan and press it down so it forms a uniform layer without halls.

For the chocolate layer: Place all ingredients except the coconut cream in a food processor and mix until it forms a compact mass. Transfer to a bowl and add the coconut cream. Mix well. Spread the mixture on top of the coconut layer.

Place the pan in the freezer for at least 2 h.

Unfreeze before serving (around 1 h) and spread on top the pomegranate seeds.