Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Chocolate Raspberry Cakes
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
3
hours
hrs
Course
Dessert, dope recipes, latest recipes, raw
Cuisine
American
Servings
3
mini cakes
Ingredients
1x
2x
3x
Crust
1/2
cup
gluten-free oats
1/4
cup
dried mulberries
1/4
cup
walnuts
1/2
cup
pitted dates
1 1/2
tbsp
cocoa powder
Raspberry Layer
cup
frozen raspberries
1/2
cup
raw cashews
soaked overnight
Chocolate Layer
1/2
cup
raw cashews
soaked overnight
2
Frozen Bananas
1 1/2
tbsp
cocoa powder
Instructions
Take all of your crust ingredients and blend in a food processor until you get a crumbly mixture.
Form into your mini springform cake pans. Place in the freezer for 30 minutes to an hour, or until firm. Rinse your food processor.
Drain your soaked cashews. Add your cashews and raspberries to your food processor and blend until creamy.
Adding a few splashes of water if necessary. Add your middle layer to your cake pan and freeze for 1-2 hours.
Blend all of your chocolate layer ingredients in your food processor until creamy.
Add your chocolate mixture to your cake pans and place them back into your freezer for another 30 minutes to an hour.
Topped with raspberries and mint.
Notes
This recipe makes 3 mini 4.75 inch cakes. Share with friends and family or reduce ingredients for 1 serving.
The Mulberries I use:
Terrasoul Superfoods Sun-dried White Mulberries (Organic), 16-ounce
The Cake tins that I use:
Wilton 2105-2174 Mini Springform Pan, Set of 3, Silver
Hope you enjoy these refreshing cakes!
Love,
Stephanie
Tried this recipe?
Let us know
how it was!