Workout Wear // Fashionable Monotones

No-bake chocolate cake with cashew raspberry frosting

No-bake chocolate cake with cashew raspberry frosting No-bake chocolate cake with cashew raspberry frosting

Evening lovelies ♥ It is time for another of my old favorite recipes to finally be translated from Danish to English, I have almost translated all of them, but I have saved a couple of my all time favorites for last and these babies definitely makes the list!

Some of you might already have gotten a little glimpse of these pink beauties last week on my snapchat, but now I am finally ready to share the recipe! I made them while I was visiting my parents, so I brought some to my parents’ office and the rest to visit my grandparents – they were a big hit with everyone, so I have been so excited to finally share them with you guys! I absolutely LOVE the fact that while this is a healthified raw version of a chocolate cake, then it was still approved by my grandparents who are in their 70’s and are not really used to this kind of dessert – I call that a big success! ♥

And to give you a brief little overview, this chocolate cake with raspberry frosting is:
Refined sugar-free
Dairy-free
Gluten-free
Plantbased/vegan
Full of healthy fats and fibre
Rich in vitamins and minerals

You can still find the recipe in Danish right here and find more healthified treats right here!

No-bake chocolate cake with cashew raspberry frosting

Ingredients – yields 6-8 slices:
2 deciliter (equals 0.8 cup) unsalted nuts (I used almonds and cashews)
1 deciliter (equals 0.4 cup) coconut chips*
2 deciliter (equals 0.8 cup) pitted dates
1/2 teaspoon pure vanilla powder
4-5 tablespoons raw cacao powder**
2 tasblespoons coconut oil, melted

*can be replaced by 0.5 deciliter (0.2 cup) shredded coconut
**can be replaced by regular cacao powder, you might need to add less

Raspberry-frosting:
1,5 deciliter (equals 0.6 cup) unsalted cashews*
1/3 teaspoon pure vanilla powder
1 tablespoon lemonjuice
1 tablespoon maple syrup
1 tablespoon coconut oil, melted
2 deciliter (equals 0.8 cup) raspberries**

*soaked in water for at least 3-4 hours or overnight
**frozen works just fine, but let them thaw first

No-bake chocolate cake with cashew raspberry frosting

Directions:
Start by adding the nuts and coconut chips to a food processor and pulse until it is chopped into smaller pieces – I like to keep a bit of texture. Then add the rest of the ingredients and pulse until everything is well mixed and you have a cohesive thick dough. Then line a pan, plastic container or whatever you have available with parchment paper or plastic foil for easy removal and add the dough (I used a pan with the measurements 12 x 20 cm) – make sure you press it in real tight with a spoon or spatula. Cover the pan and let the cake rest in the fridge or freezer for at least an hour to allow it to set.

Prepare the raspberry frosting by simply adding all ingredients to a foodprocessor and pulse until you have a completely smooth, thick and creamy raspberry frosting. This usually takes a couple of minutes.

Take the chocolate cake out of the fridge/freezer and cut it into smaller pieces (I usually go for 6 or 8 pieces), top them with the raspberry frosting, decorate them with fresh raspberries and pomegranate if you’d like and the cake is ready to be served, enjoy! ♥

   

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