CHOC-RASPBERRY-VANILLA-PB RAW VEGAN CAKE

 Okay so it's a  bit of a mouthful (literally) but this was one of the tastiest cakes I've made! It's raw, vegan and packed full of deliciousness!
Last time I made a raw vegan cake was back in January when it was summer, and up until now I felt that raw cakes were really more of a summer thing...but this one definitely proves that idea wrong! There are four layers - the base (made up primarily of dates..YUM), the two middle layers (one being chocolate, the other raspberry + vanilla), and the top, which is peanut butter cups (super easy!) and some decorative raspberries
Here is the recipe. If you make it please tag us - we love seeing all of your recreations! :)


RAW VEGAN CHOC-RASPBERRY-VANILLA-PB CAKE
Base:
1 cup dates
1/2 cup almonds

Chocolate Layer:
1 banana
1 cup cashews (soaked for at least 2 hours)
1 and 1/2 tbsp cacao powder
1 tbsp maple syrup

Raspberry-Vanilla Layer:
1 banana
1 cup cashews (soaked for at least 2 hours)
1 tbsp maple syrup
3/4 cup raspberries (frozen or fresh)
1 tbsp desiccated coconut
1/2 tsp vanilla essence

Peanut Butter Cups:
1/4 cup + 2 tbsp coconut oil (melted)
1/4 cup cacao powder
2 tbsp maple syrup
Peanut butter

DIRECTIONS:

-For the base, blend together dates and almonds in a food processor and spread at the bottom of an approx. 15cm round pan

-For the chocolate layer, blend all ingredients together until smooth. Pour into the pan and smooth out.
-Do the same for the raspberry-vanilla layer, except only place 1/2 cup raspberries into the processor.
-Once combined, gently fold in the remaining raspberries (so that you can have some yummy chunks when you bite into it!).
-Pour mixture on top of choc layer, being careful not to press too hard when smoothing out so that the layers don't mix together. Place in the freezer for 8 hours or overnight.

-For the peanut butter cups, mix together the coconut oil, cacao and maple syrup until completely smooth. If you are finding it difficult you may need to place the ingredients in a saucepan over low heat to achieve a smooth texture.
-Line 4 cupcake tins and pour in just enough choc sauce to cover the bottom of them.
-Place in the freezer for about 10 minutes so they can harden.
-Remove from freezer and spoon a small dollop of peanut butter in the middle of each cup.
-Then, pour the rest of the choc sauce over it to cover the peanut butter completely.
-Freeze for at least 20 minutes.

Once done, it's time to assemble the cake! I placed 3 peanut butter cups on the top of my cake and crumbled up the fourth :) I also used the leftover chocolate sauce to drizzle around the edge of the cake, and topped with some more raspberries!

Store in the fridge for about a week.

Enjoy! xx