Today I want to share a recipe from my book with you:

A delicious raw chocolate cake with three different kinds of chocolate.  Almost too much of a good thing – but also only just.

Serves approx.  8-10 people.


  • 60g Brazil nuts
  • 165g dates, stones removed
  • 1 tbsp cocoa butter
  • 1 tbsp coconut oil
  • 2 tbsp agave syrup
  • 50g shredded coconut
  • 3 tbsp raw cocoa powder
  • 100 ml raw cocoa nibs


  • 200 ml almond milk to mix it thoroughly (see page 000, can be replaced by water)
  • 120g cashew nuts, soaked in water for 2 hours
  • 3 tbsp coconut oil
  • 3 tbsp lecithin granules
  • 4 tbsp agave syrup
  • 165g dates, stones removed
  • 3 tbsp raw cocoa powder
  • 1 tsp vanilla powder
  • 3 tbsp lucuma powder


  • 3 tbsp raw cocoa powder
  • 2 tbsp coconut oil
  • 2 tbsp cocoa butter
  • 2 tbsp agave syrup


Goji berries or other super food berries and fresh fruit

How to do the Cake base:

Chop the Brazil nuts coarsely. Blend dates with cocoa butter, coconut oil and agave syrup and then mix in shredded coconut, raw cocoa powder, cocoa nibs and nuts. Fill the base of a spring form lined with baking paper and leave to chill while you prepare the ganache.


Blend almond milk with cashew nuts, coconut oil, licithin granules and agave syrup. When you have a thick cream add dates, cocoa powder, vanilla and lucuma powder and blend well.

Pour the ganache over the base and leave to chill for a minimum 1 hour, until the cake is completely set, when you can remove the sides and the baking paper.  Meanwhile prepare the chocolate icing.

HOW TO DO Chocolate icing:

Blend raw cocoa powder, coconut oil, cocoa butter and agave syrup and coat the cold cake with the mixture.


Serve with gojiberries or other super fruits and lots of fresh fruit.