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.
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
- 1 cup walnuts
- 1/4 cup cacao powder
- 1/2 cup pitted dates
- 3/4 cup cashews
- 4 small overripe bananas
- 4 tbs acai powder
- 1/3 cup water
- 1/2 tbs lemon juice
- Dark chocolate, edible flowers, or other toppings as you desire
- 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.