Raw Chocolate Date Cake with Cashew Cream

3 layered cake

by Ethical Emily
chocolate fudge date cake with creamy cashew topping

Crunchy chocolatey base, fudgy center and smooth cashew cream topping.

This delicious 3 layered raw cake will please any sweet toothed chocolate lover. The crunchy chocolate base holds the second dreamy date layer followed by a sweet creamy nutty topping.

The base layer is made with melted chocolate and coconut oil left to cool and then placed in the fridge. The result is a fine smooth layer of praline chocolate. In the cooking instructions you’ll discover how to take the cake from the cake tin without breaking the base layer.

I absolutely adore raw cakes and it seemed that everyone else that tried it did too. The sweet
flavour of the dates and the dreamy smooth taste of chocolate really get the taste buds dancing. The second layer consists of peanut butter and hazelnuts for density and added cocoa for an intense chocolate experience.

You will need a high powered blender to blend up the nuts, this way you get a much smoother
texture. I used an 8 inch springform cake tin.

chocolate fudge date cake with creamy cashew topping

Raw Chocolate Date Cake with Cashew Cream Topping

Serves: 8 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


Base layer

200g Cooking chocolate
2 teaspoons Coconut oil

Chocolate date layer

180g raw hazelnuts or other nuts (blended)
200g pitted dates
5 tbsp cacao powder
3 tbsp melted coconut oil
1 tbsp maple syrup or agave
3 tbsp peanut butter or other nut butter
1 tsp vanilla extract
Pinch of salt

Cashew cream topping

140g cashews (soaked)
90ml coconut cream
3-4 tbsp maple syrup
1tsp vanilla extract
Cacao powder or grated chocolate to sprinkle on top. I also like to add dried edible flowers.


Soak the cashews in cold water overnight or in hot water for half an hour. I also like to soak the
dates in hot water for an hour too. This adds to the fudgy texture.

First layer

Place a metal bowl over a pan of water (baño maria) to melt the chocolate. Break the chocolate
into small pieces and add the chocolate and the coconut oil to the bowl and gently melt, stirring
occasionally. Once melted, leave to cool down.

Once it has cooled, pour the chocolate into a springform cake tin. Spread the chocolate evenly
over the base of the pan with a spatula and then place it in the freezer for at least one hour.

Second layer

Blend the raw nuts until you have a crumbly powder.
If you have soaked the dates, strain them and then add them to the nuts in the blender and add
all the other ingredients. Blend well until you get a smooth yet stodgy mixture.

Once the first layer has set you can put the second layer on top. I like to place a piece of
vegetable paper over the mixture and by hand gently spread, push and flatten the mixture to
the sides of the pan.

You can either put it back in the freezer or the fridge. The fridge is cold enough for the second
layer to set. It will need at least a few hours to set.


Strain the soaked cashews and add half to a high speed blender with 2 tablespoons of syrup and blitz. It’s best to do this in parts to make sure you get a really nice smooth cream. Next add more cashews, some coconut cream, the vanilla essence and more syrup and blitz again. You can then add the rest of the nuts and coconut cream. Add more syrup according to your taste. Blitz again until creamy. Leave this in the fridge for a few hours. When the second layer has set add the cashew topping and place it back in the fridge.

To take the cake out of the tin firstly put a knife between the cake and the springform part of
the tin to help separate it. Then undo the tin and take it away.

Now, how to take the cake off the base without the chocolate breaking?

Don't worry! Here's how:

To get the chocolate base off the bottom of the cake tin you will need some heat. You can do this by wetting a cloth or tea towel under hot water. Squeeze the cloth and wipe the bottom of the tin with the hot cloth then lay the cloth flat onto a surface. Put the cake on top of the cloth.
With a knife or flat spatula push it in between the base of the cake tin and the chocolate moving
the knife around the cake to gently prize the cake off.

Place on a plate ready to serve. Grate some cooking chocolate to sprinkle on top and or add
some dried flowers. Enjoy!


This cake is better the day after you make it, adding to the flavour and the texture. It can be left
in the fridge or the freezer. Take out one hour before serving if taken from the freezer.

Did You Make This Recipe?
If you made this recipe, tag @ethicalemilyfromtheheart on Instagram and use the hashtag #ethicalemily

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