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Double chocolate raw cake

Double chocolate raw cake


THIS is for the chocolate lover in you. Double chocolate, rich, dark and jam packed with nutritiously dense ingredients that come together so well to make this dessert so so good! One of my total favorites this year and a great celebratory treat too! With this one, your guests won’t know that you’re actually feeding them something healthy 🤩 would love to see your remakes, tag #thefitfabfoodie on instagram so I can see them 😊


1 cup gluten free oats
1/2 cup cashews
1/2 cup almonds
3/4 cup dates pitted (and soaked for 10 Mins in hot water if hard)
1 tablespoon cashew butter
2 tablespoons cacao powder
1 tablespoon rice malt syrup
1 tablespoon coconut oil
Pinch of sea salt
2 to 3 tablespoons of water


1 cup pre soaked cashews (soak for 4 hours minimum then rinse and drain)
1 cup coconut mylk
3 tablespoons rice malt syrup / maple syrup
2 tablespoons coconut butter / or oil
Pinch of sea salt
1 teaspoon nutritional yeast
1 teaspoon vanilla extract
150gms melted dark chocolate

To make the base combine all your ingredients in your food processor and process until you have a sticky dough. Press this into a parchment lined baking tray and freeze as your prepare your filling.

To make the filling

Add all your ingredients except your melted chocolate and coconut butter to a high speed blender and blend until smooth and creamy. Add in your coconut butter and melted chocolate and pulse to combine. Pour your filling over your base and return to freezer for atleast four hours or overnight. Allow to defrost for 20 minutes before slicing and serving


About the author

Meera Vadgama

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