Raw Chocolate Cake with a Coconut Caramel Centre

A recipe for raw vegan chocolate cakes, filled with a creamy coconut caramel filling. Perfect for Easter (or, like, any Monday).

For the cake:
1/2 cup finely ground brazil nuts (or other nut of choice)
1 cup finely ground almonds
1/4 cup cacoa powder
1 1/2 cups dates, chopped and soaked for 1-2 hours
1 tsp vanilla extract
pinch Himalayan pink salt

For the filling:
1/3 cup dates, chopped and soaked for 1-2 hours
1 cup coconut cream
2 tbsp maple syrup (or more dates, or other liquid sweetener)
1/4 tsp Himalayan pink salt

For the chocolate ganache:
1 tbsp coconut oil
1 tbsp cacao
1/2 tbsp maple syrup
1/2 tsp vanilla
cacoa nibs, for garnishing
Coconut oil & cacao powder, for pans

View the full recipe at Emmylou’s Kitchen →