Friday, January 22, 2010

Chocolate Cake (with bananas, optional)

Courtesy of Gone Raw
Servings: 6-10



  • 200 grams (about 3 cups) almonds
  • 5-8 tablespoons cacao powder (or ground cacao nibs)
  • 1 pinch of cinnamon
  • 1 pinch of salt
  • 6-8 medjool dates, pitted, soaked for 10 hours, then purreed without the soaking water


  • 3 cups cashews, soaked for 10 hours at least
  • 2 young coconuts (only the meat)
  • 1-2 cups cocoa powder (you can substitute half of it with carob, if you like)
  • 8-12 medjool dates, pitted, soaked for 10 hours, then pureed without the soaking water
  • about 5 tablespoons cocoa butter or coconut butter (make it soft / liquid through carfully warming it)
  • 1 vanilla pod
  • 2 bananas


  • 2 bananas
  • coconut flakes

Grind the almonds and put all ingredients for the crust in a large bowl. Make a dough with your hands and put it on the bottom of a round cake pan. Put in fridge.

1. Grind / Puree the cashews without the water in a Blender
2. Puree the meat of the young coconut without the water
3. Puree the bananas
4. Put all ingredients for the filling in a large bowl and blend it with a blender bar or put everything in a blender if you have a really good one (or a food processor).

The dough should not be liquid. If it is too liquid, add some pureed cashews or some cacao or coconut oil. If it is too hard, add some pureed bananas.
You also have to make sure that the filling is sweet enough. If it is not, add some pureed dates or bananas.

Optional: Slice the 2 bananas and put the slices on the crust, but leave space at the margin.
Then pour the filling over it.
Put in the fridge for a few hours

Before serving, decorate with coconut flakes or any other nice looking raw ingredient.