Raw Cacao Cheeze Cake

Well this cake was a last minute throw it altogether number and it kinda turned out pretty awesome and so I have shared it to the best of my ability.


Vita Mix (high speed blender)
Bain Marie
8″ Cake Tin

Ingredients Base:

300g – cashew nuts
100g – sunflower seeds
1 – handful of hemp seeds
150g – organic currants

Ingredients cake filling:

100g – Cacao Butter
50g – Cacao Paste/liquor
4 – tbsp – coconut oil
300 – 500ml – spring water
1 – pinch of sea salt
100ml – Maple Syrup (this was not raw)
4 – fresh dates (pitted)
6 tbsp – Coconut Flour (not raw)

Ingredients – Topping:

Buckwheaties (dehydrated sprouted buckwheat)
Hemp Seeds


Start by making the base; place all the ingredients into the blender and blend until sticky, then empty into the cake tin and create your base. Next bring some water to the boil and then simmer to melt the cacao butter, paste/liquor and coconut oil using the Bain Marie. Place all the other ingredients into the blender and when the cacao has melted add it to the blender and blend; it was at this point I thought I had lost it because the texture was all wrong so to save it I added extra water (you will know what I mean by wrong if you get there, water will save you).
Pour the filling on top of the base and then add the toppings; place in the fridge and leave for a couple of hours.

Please note the measurements are not exact in fact I didn’t measure anything out, but I roughly from experience used the measurements mentioned, however I share because, well I thought I had messed this cake up, but I kept going; managed to rescue it and it was fantastic and my 3yr old son agrees; so this is more about creating your own cake with the help of a very rough guide.


Matt Allen
The Yoga Health Coach