Chocolate raspberry layer cake

Name: Chocolate raspberry layer cake
Total time: 180 min
Ingredients: WET; 3/4 cup date paste (see tips); 1/4 cup raw agave, raw honey, organic maple syrup or more date paste; 1/4 cup almond milk; 1 tablespoon vanilla extract; 1/4 cup coconut oil, melted; 3 tablespoons cacao butter, melted (use coconut oil if you don’t have cacao butter); DRY; 3 cups almond pulp or 3 ½ cups almond flour (see tips); 1 1/2 cup organic dessicated coconut, blended in a food processor to ‘flour’ consistency; 3 tablespoons golden flax meal (see tips); 1/3 cup freeze-dried raspberries; 1/2 cup cacao powder, plus extra for dusting; raw chocolate, shaved, for garnish (optional); CHOCOLATE CREAM FROSTING; flesh 2 large avocados; 1/2 cup water; 1/4 cup almond milk (or use water); 1/3 cup coconut oil, melted; 1/4 cup cacao butter, melted; 1/3 cup cacao powder; 1/3 cup raw agave, raw honey, organic maple syrup or date paste; 1 teaspoon vanilla extract

www.nzwomansweeklyfood.co.nz

Chocolatey and insanely decadent raw chocolate raspberry layer cake is for serious chocolate lovers, with a rich chocolate cake base layered with chocolate cream frosting.

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

WET
3/4 cup date paste (see tips)
1/4 cup raw agave, raw honey, organic maple syrup or more date paste
1/4 cup almond milk
1 tablespoon vanilla extract
1/4 cup coconut oil, melted
3 tablespoons cacao butter, melted (use coconut oil if you don’t have cacao butter)
DRY
3 cups almond pulp or 3 ½ cups almond flour (see tips)
1 1/2 cup organic dessicated coconut, blended in a food processor to ‘flour’ consistency
3 tablespoons golden flax meal (see tips)
1/3 cup freeze-dried raspberries
1/2 cup cacao powder, plus extra for dusting
raw chocolate, shaved, for garnish (optional)
CHOCOLATE CREAM FROSTING
flesh 2 large avocados
1/2 cup water
1/4 cup almond milk (or use water)
1/3 cup coconut oil, melted
1/4 cup cacao butter, melted
1/3 cup cacao powder
1/3 cup raw agave, raw honey, organic maple syrup or date paste
1 teaspoon vanilla extract