Raw Double Chocolate Cake


For the base:

  • 1.5 cups of almond meal
  • ½ cup of oat bran
  • ¼ cup of organic unsweetened cacao powder
  • 1 pinch of pink Himalayan salt
  • ½ tsp of Ceylon cinnamon
  • 1/3 cup of melted coconut oil
  • ¼ cup of rice malt syrup

For the chocolate ganache:

  • 1 small tin or package of unsweetened full fat coconut cream
  • ½ a bar to 1 bar of dark chocolate (at least 75% cacao, I used 90% in this recipe but used only half a bar of chocolate to make it less intense)


  1. Prep your freeze proof dish with baking paper.
  2. Combine all your dry ingredients for your base and combine.
  3. In a small pot, melt your coconut oil, add your rice malt syrup and combine.
  4. Add your wet ingredients to your dry ones and mix well.
  5. Add your base mixture to your prepped dish, spread evenly, press down firmly and put into the freezer.
  6. In the meantime, in your small pot (no need to clean it in between), heat your coconut cream until boiling.
  7. Take off the stove and add your chocolate pieces to your hot coconut cream to melt.
  8. Stir to combine and melt fully and spread over your base.
  9. Return to the freezer for 1-2 hours.
  10. Cut into small squares or pieces and enjoy how insanely delicious healthy eating and living can be if you make it so.
  1.  Store in the freezer for up to 3 months.



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