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Raw Chocolate Cake
Raw Chocolate Cake
  1. Serves 8 people
  • Base:
  • 250g Oats
  • 100g Buckwheat Flour
  • 2 tbsp Cacao Powder
  • 6 Tbsp melted Coconut Oil
  • 2 tbspn milk of choice
  • 100g Peanut Butter
  • 250g Dates Cashew
  • Filling:
  • 250g Cashews, soaked for at least 4 hours
  • 200g Dates
  • 50g Cacao Powder
  • 1 tspn vanilla essence
  • pinch of salt
  • 6 tpsn Coconut Oil
  • 5 tbspn of water ( + a tablespoon extra if needed)
  • Chocolate Filling:
  • 8 Coconut Collaborative Chocolate Pots
  • Fresh summer berries


1. Line a round cake tin with a baking sheet.

2. Base: In a food processor, combine oats, buckwheat flour and cacao until well combined.

3. Add remaining ingredients and blitz until you get a dough mix.

4. Place the dough mixture into a round cake tin, using your hands to pat down and form. Spread mixture evenly across the base, approx. 5 cm up the edges of the tin to create a pie-like crust. Use a spatula to flatten the mixture to create and even thickness.

5. Place in the fridge for 30 minutes.

6. Cashew Filling: In a food processor, combine all ingredients until a creamy, smooth consistency has formed.

7. Take the base out of the fridge and fill the crust with the cashew filling and smooth the surface out evenly.

8. Spoon The Coconut Collaborative Chocolate Pots over the top.

9. Decorate with fresh berries as desired.