Valentines Day Chocolate Cake

by tgiffitness on February 9, 2013

Post image for Valentines Day Chocolate Cake

Happy Saturday everyone!

I hope you are enjoying the snow! We decided to make the best of it, and take our dogs outside for a little fun. Their idea of fun is to hold me down and lick my face… FUN!

I have the weather to thank for two new, delicious recipes. I had originally planned to bake cookies for valentines day, and make a mango salsa topping to accompany the tilapia I was hoping to eat for dinner, but of course, I didn’t have all the ingredients, and the massive amount of snow covering our driveway prevented me from making a trip to the grocery store. So, any recipe that I was going to make, had to be one where I already had all of the ingredients!

About a year ago, I attempted to make a raw chocolate cake, after enjoying one at a raw restaurant in Port Credit. The cake I had at the restaurant was thick and creamy, and didn’t seem as if it would melt all over my plate if I let it warm up to room temperature. My cake recipe on the other hand, was watery, melted everywhere, and frankly, tasted pretty gross. I was so disappointed in my attempt at recreating this chocolate cake, that I completely abandoned the idea.

I guess the disappointment has faded over time, because yesterday, I gave the cake another try. And I am so happy that I did! This cake is amazing!

Now, let me warn you. This chocolate cake is NOT low calorie, but it IS packed with nutrients. It is gluten free, grain free, refined sugar free, and safe for vegans. It is also perfect for a romantic Valentines Day dinner, and is super easy to make.

Click here to print the recipe

Raw Vegan Chocolate Cake

Serves: 5

Crust Ingredients:

  • 1/2 cup walnuts – chopped
  • 6 medjool dates
  • 2 tbs Honey (agave nectar if vegan)
  • 2 tbs cocoa powder

Filling Ingredients:

  • 1 Avocado
  • 1/2 cup walnuts – chopped
  • 3 tbs cocoa powder
  • 1/3 cup + 1 tbs coconut sugar
  • 3 medjool dates
  • 1 tsp Vanilla Extract

 Preparing the Crust:

  • Add all of the ingredients to your food processor and blend until a ball of dough forms
  • Separate the dough into 5 equal parts and press each piece into the bottom of a muffin tray. Its is best to use a silicone tray because it makes removing the cakes much easier.

Preparing the Filling:

  • Place all of the filling ingredients into your food processor and blend until smooth.
  • Pour the mixture into a plastic sandwich bag and cut one corner off the bag
  • Squeeze even amounts of the mixture onto each crust.
  • Place the silicone baking tray onto a cutting board and place the cakes in the freezer.
  • Remove from the freezer 10 minutes prior to eating.


Stay tuned for the second recipe, which will be posted tomorrow!

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