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+ servings

Chocolate Raspberry Cakes

Prep Time 10 mins
Cook Time 3 hrs
Course Dessert, dope recipes, latest recipes, raw
Cuisine American
Servings 3 mini cakes

Ingredients
  

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:
The Cake tins that I use:
Hope you enjoy these refreshing cakes!
Love,
Stephanie
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