Choc Raspberry Love Cakes

Choc Raspberry Love Cakes

I love making this raw dessert treat for birthdays and Christmas. They look so special made using mini heart shape molds. Perfect for Valentine’s Day!

Base Ingredients:

1 cup walnuts
1 tablespoon cacao powder
6 fresh dates pitted

Chocolate Filling Ingredients:

2 cups macadamias
1 cup coconut cream
1 1/4 cups water
2 tablespoons cacao powder
1/4 teaspoon vanilla powder
6 fresh dates pitted

Raspberry Filling Ingredients:

2 cups macadamias
1 cup coconut cream
1 1/4 cups water
1 cup raspberries
1 teaspoon rosewater
1 tablespoon maple syrup

Method:

Process the base layer ingredients in a food processor until well combined. It is easier to start with the walnuts and cacao powder and process until fine, then add dates slowly until the mixture sticks together. Press the mixture into a 12 cup silicon muffin tray or a large cheesecake tin and place in the freezer to set. Process the chocolate filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides. Once smooth, pour the mixture onto the base layer and place back into the freezer. Once set, process the raspberry filling ingredients in your food processor until smooth and pour the mixture onto the chocolate layer and place in the freezer to set. Defrost on the bench for 5-10 minutes before serving.

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