Raw cakes are healthy, tasty, and easy to make—rich in natural enzymes that won’t get destroyed during the baking process. Note: Raw peanut butter isn’t easy to come by at the store (most commercial varieties use roasted peanuts). Consider making your own in a food processor by using raw peanuts. You can also substitute raw almond or pecan butter, too. Base 5 oz pecans 4 pitted dates 1/2 tsp sea salt Coconut layer 2 1/2 oz cashews, soaked in water 2 hours 3 1/2 oz coconut cream (about 1/4 of 14 oz can) 1/2" piece ginger, grated 3 Tbsp maple syrup 3 Tbsp coconut oil, melted Chocolate layer 2 1/2 oz cashews, soaked in water 2 hours 11 oz coconut cream (about 3/4 of a 14 oz can) 3 Tbsp cacao powder 3 Tbsp raw peanut butter 3 Tbsp maple syrup 2 Tbsp coconut oil, melted 1/2 tsp sea salt Chocolate sauce 1 1/2 Tbsp coconut oil, melted 1 Tbsp cacao powder 1 Tbsp maple syrup Toppings 1/4 c crushed pecans and pistachios 2 Tbsp cacao nibs 1 Tbsp raw peanut butter

  1. Place all base ingredients into food processor and process until mixture sticks together when pinched. Press into 8” loose-bottom tart pan. Freeze 30 minutes.2. Make coconut layer: Drain cashews and place in food processor. Add remaining ingredients and blend until smooth. Remove base from freezer and pour coconut layer on top, smoothing with spatula. Freeze 2 hours more.3. Make chocolate layer: Process drained cashews with remaining ingredients in food processor until smooth. Remove cake from freezer and pour chocolate mixture on top, smoothing to form even layer. Freeze 15 minutes more.4. Remove cake from freezer and top with crushed nuts and cacao nibs. In small bowl, combine chocolate sauce ingredients and drizzle over cake. Repeat with peanut butter. Freeze and set 3 hours.5. Remove from pan and thaw 10 to 15 minutes before serving. NUTRITION (per serving) 460 cal, 7 g pro, 42 g carb, 5 g fiber, 32 g sugars, 32 g fat, 15 g sat fat, 170 mg sodium