Raw Chocolate – Raspberry Pie
What you need:
Cups, a blender/mixer and a cooking ring (see: what you need to get started)
3 cup wallnuts (unsalted and raw)
1 cup medjool dates (remove the pit)
3 tbsps coconut oil
250 ml raspberries (frozen or fresh)
2 tbs (raw) honey
1 tbsp cacao powder (unsweetened)
1 tbsp carobe powder (if you don’t like the flavor of carobe you can use unsweetened cacao powder aswell)
To start blend the wallnuts, 1 tbsp coconut oil, 1 tsp honey, the dates and the carobe powder together.
Divide the mass in two and put the first half in the cooking ring, make sure it is pressed in well, this will be your cake’s bottom.
Add the raspberries (save some for garnish). Repeat the process with the cooking ring for the second half aswell and put it on top of the raspberry layer.
For your chocolate saus topping you should blend the rest of the honey, 2 tbsps coconut oil and 1 tbsp cacao powder together, if it is too thick add just a little bit of water! Put it all over the cake , decorate it with the remaining raspberries and enjoy!
N.B. I recommend you keep the cake in the refrigerator for a while so the coconut oil can harden again, gives an extra crunch!