Recipe courtesy of Brooke Peterson

Raw Chocolate Cake

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Yield: 6 to10 servings
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1 cup each pecans, walnuts, and almonds

1 teaspoon kosher salt

1/2 cup raw cocoa powder

1 cup agave syrup

1 cup coconut butter

Raw Chocolate Filling:

1 cup coconut butter

2 super ripe avocados

2 bananas

1 cup raw cocoa powder

1 cup agave syrup

1 cup almond milk


  1. For the crust: Lightly grease a 9 by 13-inch cake pan. Put all of the nuts and the salt in the food processor and blend to a fine consistency. Add 1 cup of coconut butter, 1 cup agave syrup, and the raw cocoa powder and mix together. Press nut mixture into the prepared pan.
  2. For the filling: Combine all ingredients and whip with a hand mixer until smooth. Pour the filling on top of the crust and smooth over.
  3. Put in refrigerator for 2 hours or until firm.

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