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Chocolate raw tart

raw chocolate cake_2

You might have noticed that I put chocolate and/or cacao almost everywhere. I’m simply addicted J But in order to make my “baking” slightly healthier, I decided to be using at least no sugar or very little sweeteners.



  • 1 cup hazelnuts
  • 1 cup grated coconut
  • pinch of salt

  • 2 tbsp cocoa
  • 2 tbsp agave, or other sweetener of choice
  • 2 tbsp water, or more


  • 2 cups cashew nuts
  • 2 tbsp agave, or other sweetener of choice
  • 1 1/2 cup water
  • 1 tbsp espresso, you can use instant coffee if you don’t have anything else or omit altogether

  • 1/4 tsp salt
  • 1 cup cocoa
  • 1 cup cocoa butter


Making the base:

  • Put all the ingredients for the base into a blend and blend well. If the dough doesn’t stick together, add more water.
  • Once done, put it onto a 22 cm form and press well.
  • Put it to fridge while you prepare the cream.

Making the cream:

  • Melt the cocoa butter (make sure the temperature doesn’t reach more than 42C. Let it cool.
  • Boil water and rinse the cashew nuts with it (this will make them softer).
  • Add cashew nuts, agave, water, espresso and salt to a blender and blend until smooth. Add cocoa and mix again. Add melted cocoa butter and blend a bit more.
  • Transfer the cream on top of the base and put into freezer for 2 hours or in the fridge for at least 6 (or overnight).

Tip: sprinkle with grounded walnuts and serve with fresh strawberries.

raw chocolate cake_3

Enjoy :)

Inspired by: @Petronela’s and Marianne

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