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–+ servings
Two slices of raw cake on a plate

Raw Chocolate Cherry Cake with Caramelised Prunes

Naturopath Lauren Glucina
A raw, Chocolate Cherry Cake with Caramelised Prunes. This recipe is vegan, soy free, refined sugar free. Fills a 9 inch cake tin. Please note the active prep time excludes the 2 hour soak time required for the cashews.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine Plant-based, Raw
Servings 16
Calories 491 kcal

Ingredients
  

BASE:

  • 1¼ cups coconut flakes
  • ¾ cup rolled oats can substitute for almonds
  • 8 large Medjool dates pitted (mine came to 135g)
  • 3 tablespoons coconut oil liquefied
  • 2 tablespoons cacao powder
  • 1 tablespoon vanilla paste or extract
  • Pinch of coarse sea salt

CHOCOLATE LAYER:

  • 1½ cups cashews soaked in water at least 2 hours*
  • 1 cup nut milk
  • ¼ cup 100% pure maple syrup or rice malt syrup, coconut nectar
  • ½ cup coconut oil liquefied
  • 2 tablespoons cacao butter liquefied
  • ½ cup cacao powder
  • 1 tablespoon vanilla paste or extract*The longer you soak them the softer and easier they are to blend. You can even soak overnight.

CARAMELISED PRUNES:

  • 120 g prunes chopped in half
  • ¼ cup 100% pure maple syrup
  • ½ cup nut milk
  • Few good sprinkles of cinnamon or just to taste
  • 1 good pinch coarse sea salt
  • 1 scraped vanilla bean optional

VANILLA CHERRY LAYER:

  • 1½ cups cashews soaked in water at least 2 hours*
  • ½ cup nut milk
  • ¼ cup 100% pure maple syrup or rice malt syrup, coconut nectar
  • ½ cup coconut oil liquefied
  • 2 tablespoons cacao butter liquefied
  • 1 scraped vanilla bean or a pinch or two of vanilla bean powder
  • 1 cup of fresh cherries halved and pitted

Instructions
 

CARAMELISE THE PRUNES:

  • Place the prunes, maple syrup, nut milk, cinnamon, vanilla and sea salt in a small saucepan and bring to a boil. Reduce to a simmer and let the mixture slowly thicken and reduce (anywhere up to 20 minutes). Keep your eye on it and stir occasionally.
  • Remove from heat and let cool.

BASE:

  • In a food processor, blitz the coconut flakes and oats till they are fine and crumbly, then add all other ingredients and blend till the mixture forms a dough.
  • Line the base of a 9-inch spring-form cake tin with baking paper and press mixture evenly into the bottom. Set aside.

CHOCOLATE LAYER:

  • Drain the cashews and blend everything but the cacao powder (so, all liquids) in a high-powered blender till smooth. Add the cacao powder last for one last blend.
  • Pour some of the mixture over the base, then scatter a few of the caramelised prunes over the top. Keep doing this till you have used up both of each mixture.
  • Pop in the freezer while you make the next layer.

VANILLA CHERRY LAYER:

  • Drain the cashews and blend everything but the cherries till smooth.
  • Transfer mixture to a large bowl, fold through cherries. Grab cake tin from freezer and pour the vanilla cherry mix over the top. Set in the freezer. Let thaw a little before serving and decorate with fresh flowers.

Nutrition

Calories: 491kcalCarbohydrates: 38gProtein: 6gFat: 36gSaturated Fat: 22gFiber: 6gSugar: 21gCalcium: 810mgIron: 0.4mg
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