For Crust/Base
- 1 cup almonds ground into almond meal
- 1/4 cup Cocoa Powder
- 1 1/4 cup dates (Medjool dates preferred)
- 2-3 tbsp almond milk to bind
For Chocolate Cake Layer
- 1 1/2 cups Cashews soaked in 1 1/2 cups Almond Milk
- 1 tbsp cocoa powder
- 3 tbsp Sprig Coconut Palm Sugar
- 115 grams chopped 100% Dark Chocolate (Anything above 60% will do)
For Vanilla Raspberry Cake Layer
- 1 cup cashews soaked in 3/4 cup almond milk
- 1 cup Freeze dried Raspberries
- 1 tbsp Sprig Extract of Natural Bourbon Vanilla
Procedure For Crust
- Prepare a 7 inch springform pan by brushing it with coconut oil and lining the bottom and sides with parchment paper.
- Re-brush the parchment lined pan with coconut oil.
- Add all the ingredients for the crust in a high speed blender or a food processor and process until well combined.
- Once the dough has doubled in size, punch it down to release the air, and fold it onto itself. Cover the bowl with plastic wrap and place in the refrigerator overnight, or for up to 12 hours.
- Pour into the prepared pan and press to pack it down until evenly coated on the bottom.
- Place it into the freezer to firm up.
For Chocolate Cake Layer
- Blend all the ingredients in a high speed blender until smooth and creamy. Pour the mixture over the cooled crust.
- Place it into the freezer to firm up.
For Vanilla Raspberry Cake Layer
- Blend all the ingredients in a high speed blender until smooth and creamy. Spoon it on top of the cooled and set chocolate layer.
- Place overnight in the freezer to firm up.
- After it has completely cooled and set, remove pan from the freezer. Now carefully open the pan and remove the cake by pressing and lifting the bottom.
- Place on a serving plate and garnish with grated dark chocolate and fresh raspberries. Cut a slice and serve. Return the rest to the refrigerator.
- (Keeps well in the fridge for 4-5 days.)