Chocolate Coconut Cream Cake (Raw, Living, Vegan)

Probably my signature dessert at this time. This cake has only the highest quality ingredients and many superfoods. Check in soon for the actual recipe. It is an energy, great for pre-workouts.

Chocolate Coconut Cream Pie

Base (Chocolate cake)
3 cups raw walnuts
⅛ tsp salt
8 pitted medjool dates
16 dried apricots
⅔ cup raw cacao
2 tsp ground vanilla bean
2 tsp water

Filling (Coconut cream)
3 cups young coconut meat
¾ cup coconut water
¾ cup light agave nectar
⅛ tsp salt
4½ tbl coconut oil (melted)
1½ tbl lecithin powder

Cover (granola mix)
1 cup coconut ribbons
½ cup macadamia

Topping (chocolate ganache)
½ cup coconut nectar
¼ cup agave nectar
¾ cup raw cacao powder
⅛ tsp salt
⅓ cup cacao oil (melted)


Food Process in this order for base
1. Add walnuts and salt
2. Add dates and apricots
3. Add cacao, vanilla and then water
Press and shape the crust mixture into pan/try covering the walls using your hands

Vitamix ingredients in this order for Filling
1. Add coconut meat and water, agave and salt
2. Add liquid coconut oil and lecithin powder
Pour into the base and level with spatula

Dry blade Vitamix for the cover
Add ingredients and lightly Vitamix so that you get a crumble
Empty into centre of cake and spread evenly over the top

Vitamix for topping
Add all ingredients into Vitamix and blend until smooth
Empty into centre of cake and spread evenly over the top ceiling the topping with the base.


Freeze, cut slices with warm blade and allow 20 minutes on counter to warm before serving.

Serves 16