Raw Raspberry Chocolate Freezer Cake

Some of you may have already seen this recipe on Into The Gloss, but this one is too good to run the risk of letting you miss it.  So I'm sharing it here as well.  With chocolate and raspberries, this is one dessert that is sure to please everyone.  High in fiber, antioxidants, and healthy fats, you can feel good about eating a slice (or two). 

Raw Raspberry Chocolate Freezer Cake

Ingredients:

Crust:

1 cup walnuts
1/2 cup sunflower seeds
10 moist dates, chopped
2 tbsp raw cacao powder (cocoa powder will work)
2 tbsp honey
1tbsp water
pinch of salt

Filling:

2 cups cashews, soaked overnight or at least 4 hours
1/3 cup honey
2 tbsp raw cacao butter, gently melted (coconut oil will work but cacao butter tastes incredible!)
2 cups raspberries (frozen work great if thawed)
pinch of salt

Chocolate Sauce:

2 tbsp honey
1.5 tbsp raw cacao powder
1/8 tsp water

Line bottom of 7 inch spring form pan with parchment paper or plastic wrap.  Put all crust ingredients in to food processor and pulse to combine.  The crust should be just sticky enough to hold together.  Press into the bottom of the spring form pan creating an even layer.  Put the crust in the refrigerator or freezer while you start on the filling.

Put all of the filling ingredients in the food processor and blend until smooth stopping to scrape down the sides of the bowl when needed.  Be patient.  This will take about 4-5 minutes to get really smooth.  Pour filling over the crust and use a spatula to create and even layer.  Place in freezer for at least 3 hours.  If you freeze it longer, take it out 30 minutes before eating to thaw. 

Combine chocolate sauce ingredients stirring until combined.  Drizzle over the cake and serve.

*Running the knife under hot water will make slicing easier.

For more Raw Freezer Cakes check out this Eggnog & Cranberry Raw Holiday Cake and this Raw Cherry Pistachio Tart