Raw Black Forest Cake

Minako Umehara

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Instagram: @365cleaneats

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INGREDIENTS

Base

1 cup raw walnuts

2 tbsp raw cacao powder

2 tbsp raw cacao nibs

2 tbsp shredded coconut

2 tbsp melted raw cacao butter or melted coconut oil

5 pitted medjool dates

¹⁄8 tsp pink salt

Chocolate Caramel Layer

¾ cup raw cashews (soaked 4-6 hours and rinsed)

½ cup coconut cream

3 tbsp melted raw cacao butter

3-4 tbsp maple syrup

2 tbsp raw cacao powder

½ tsp vanilla bean paste

2 pitted medjool dates

Pinch of pink salt

Cherry Layer

¾ cup raw cashews (soaked 4-6 hours and rinsed)

4 tbsp coconut cream

3 tbsp melted raw cacao butter

2 tbsp raw agave or maple syrup

1 tbsp lemon juice

3 oz pitted cherries (about 10 cherries)

Pinch of pink salt

Vanilla Layer

¾ cup raw cashews (soaked 4-6 hours and rinsed)

½ cup coconut cream

3 tbsp melted raw cacao butter

3-4 tbsp raw agave or maple syrup

¾ tsp vanilla bean paste

Pinch of pink salt

Chocolate Layer

¼ cup melted coconut oil

2½ tbsp raw cacao powder

1½ tbsp maple syrup at room temperature

Other

Cherries for garnishing (as many as you want)

METHOD

In a food processor, place every ingredient for the base, and process until well processed but still slightly crumbly. Press the crust into the bottom of the mold. In a high-speed blender, place every ingredient for the chocolate caramel layer and blend well until smooth. Add more sweetener if you need. Layer the mixture above the base. Cool it in the freezer until it sets.

Repeat the same process for the cherry layer and freeze until it sets. Repeat the same process for the vanilla layer and freeze it overnight. In a small bowl, whisk together every ingredient for the chocolate layer until smooth. Take out the cake from the mold and pour the chocolate mixture over the top and garnish with cherries.