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Friday, June 8, 2018

Chocolate Berry No Bake Cake (Paleo & Vegan)


  • 1/2 cup almonds
  • 1 tbsp coconut oil
  • 10 dates pitted
  • 1 tbsp cacao powder
Orange Cashew Mousse
  • 2/3 cup cashews soaked for 2 hours
  • 2/3 cup freshly squeezed orange juice
  • 1 tsp orange zest
  • 2 tbsp honey (coconut nectar or maple syrup for vegan)
  • 1 tsp vanilla extract
  • 1/3 cup coconut oil
Chocolate Cream
  • 1 1/2 avocado very ripe
  • 3 tbsp cacao powder
  • 2 tbsp cacao butter melted
  • 2 tbsp honey (coconut nectar or maple syrup for vegan)
Strawberry Topping
  • cup fresh strawberries (or frozen and thawed)
  • 2 tbsp chia seeds
  • 1 tbsp honey (coconut nectar or maple syrup for vegan)


  1. Place the almonds in a food processor and pulse a few times until roughly ground.
  2. Add the remaining ingredients and pulse again until the dough begins to come together.
  3. Line a loaf pan with parchment paper and distribute the mixture on the bottom.
  4. Place in the fridge for 15 minutes and rinse the food processor.
Orange Cashew Mousse
  1. Drain the cashews.
  2. Place all the ingredients in the processor and blend until you get a soft mousse.
  3. Pour over the crust and place in the freezer for 1 hour. Wash the food processor.
Chocolate Cream
  1. Add all the ingredients to the blender and mix well.
  2. Distribute the cream over the cashew layer and place in the freezer for another hour. Rinse the processor again.
Strawberry Topping
  1. Puree the strawberries, and add the chia seeds and honey.
  2. Set aside for at least 30 minutes so the seeds absorb the juice in the strawberries.
  3. Top the cake with the strawberry mixture and take to the fridge for 1 hour more before serving.

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