Chocolate Acai Raw Cake | raw vegan, gluten free, refined sugar free | viedelavegan.com
Desserts

Chocolate Acai Raw Cake

Making and decorating raw cakes is so fun and therapeutic – it can be time-consuming, but it really is a labour of love.

Chocolate acai raw cake

This raw cake features a chocolate base, and a creamy acai filling. Acai, in case you didn’t know, is a purple berry superfood! It is extremely high in antioxidants, but also packed with a wide range of vitamins, minerals, omega fatty acids, and fibre.

Chocolate Acai Raw Cake | raw vegan, gluten free, refined sugar free | viedelavegan.com

I used Amazonia Organic Freeze-Dried Acai Powder in this cake, however I was slightly disappointed as I thought the acai powder would produce a vibrant purple shade (like you see in all those trendy acai bowls!). Instead, my raw cake turned a pale shade of purple. If you want to make this cake more purple-y, I suggest using FROZEN acai pulp, or add in some blueberries 🙂

Now, onto the recipe for this raw cake…

Chocolate Acai Raw Cake | raw vegan, gluten free, refined sugar free | viedelavegan.com

Chocolate Acai Raw Cake

A decadent dessert you won't feel guilty eating! Full of nutritious ingredients, there's nothing sinful about this chocolate acai raw cake.
Recipe type: Dessert
Serves: 6 serves
Prep Time 30 mins
Cook Time 5 hrs
Total Time 5 hrs 30 mins

Ingredients
  

Base:

  • 1 cup walnuts
  • 1/4 cup cacao powder
  • 1/2 cup pitted dates

Filling:

  • 3/4 cup cashews
  • 4 small overripe bananas
  • 4 tbs acai powder
  • 1/3 cup water
  • 1/2 tbs lemon juice

Toppings:

  • Dark chocolate, edible flowers, or other toppings as you desire

Instructions
 

  • In a high speed blender, blend the walnuts and cacao powder until fine.
  • Add the dates and blend again until the dates are broken down and the mixture starts clumping together. (Note: add a small amount of water if it's not sticking together).
  • Reserve some of this base mixture to make balls for the cake topping, and press the rest of the mixture into the bottom of a small springform cake pan (approximately 5 inches diameter).
  • Clean out the blender and add all the filling ingredients, and blend until smooth and creamy.
  • Pour the filling into the cake pan.
  • Place the cake into the freezer for about 1-2 hours.
  • Meanwhile, prepare the chocolate balls for the topping by rolling the reserved base mixture into balls.
  • Remove cake from freezer and decorate as desired.
  • Return to freezer for another 2-3 hours, or until the filling is solid.