Delicious vegan chocolate with raspberries, which are in season from June until September. Or you can pick them in the wild! Gluten free cake, vegan cake!

Preparation

Grind the hazelnuts, cashew nuts, almonds, walnuts, half of the raspberries, the dates and half of the cacao powder in a food processor.

Line a round baking tin (20cm) with parchment paper and spread the mixture on top. Level it with the back of a spoon. Divide the rest of the raspberries on top and place in the freezer for 10 minutes.

Melt the coconut oil with the maple syrup in a sauce pan. Open the vanilla pod lengthways and scrape out the seeds with the tip of a knife. Take the pan off the hob and add the vanilla seeds and the rest of the cacao powder to the coconut mixture and stir together.

Take the tin out of the freezer and pour the coconut/maple syrup/cacao mixture on top of the raspberries. Sprinkle the sea salt on top of this and put back in the freezer for another 1.5 hours.

After 1.5 hours take it out again and sprinkle the desiccated coconut on top.
You can either put it back in the freezer until use, or you can let it rest at room temperature for 20 minutes before cutting.

It’s a long process, but it’s worth it! It not only looks delicious but it tastes delicious too! You really have to try it.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy.

Ingredients

Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy.