Raw Dark Chocolate Raspberry Truffle Cake

If I were to buy a box of truffles and I had to choose one type, it would have to be raspberry.  Although I love many things paired with chocolate, and many different types of fruits, raspberry is my favorite.  I do not think I will ever tire of the combination either.  I decided I wanted to make a truffle cake last weekend, and I wanted it to have lots of truffle layered goodness, but I wanted it to have more than that, which is where the raspberries came in.  It was my first instinct to add them instead of any other flavor.  I thought about making individual cakes, but if you know me well, you know that something small always turns into something bigger and grander in the dessert department.

What I ended up with was a decadent raw truffle cake with a layer of creamy chocolate, then sweet raspberry, then more chocolate topped off with even more melted raw chocolate.  Like a giant truffle!  A small piece of this will satisfy your rich chocolate craving, so it is perfect to share with those you love.  Who wouldn't love a cake like this shared with them on Valentine's day!  I shared it with my chocolate loving boyfriend, who of course was the real reason I made the cake, because to me desserts are a form of love and so is chocolate!

Raw Dark Chocolate Raspberry Truffle Cake
Makes one 6 inch cake

2/3 cup raw sprouted buckwheat groats (or additional coconut)
1/3 cup ground flaxseed

3/4 cup dried finely shredded coconut

1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

3 Tbsp raw cacao powder

Chocolate Filling:
2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract
1/2 cup  plus 2 Tbsp raw cacao powder
3 Tbsp raw coconut butter, liquefied

Raspberry Filling:
1 cups young coconut meat*
1/4 cup coconut water
1 cup chopped raw red beet

2 cups fresh organic raspberries
1/3 cup raw coconut nectar
1/4  teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1/3 cup raw coconut butter (warmed to liquid)

1/2 cup fresh organic raspberries

1/2 cup chopped raw chocolate

Fresh organic raspberries for garnish

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the chocolate filling, combine all ingredients in the food processor and process until smooth.  Set aside.
To make the raspberry filling, in a food processor, combine coconut meat, beets, raspberries, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended.  Set aside.
To assemble cheesecake, pour half the chocolate filling over the crust, then scatter the fresh raspberries over that, then spread over the raspberry filling, then pour the rest of the chocolate filling over that. Place in the freezer for about 4 hours to firm up.

When the cake is ready, melt the chopped chocolate, and spread it over the top of the cake, allowing it to run down the sides.  Garnish the top with fresh berries before serving.

*If you do not have access to young coconut meat, you can substitute 1 cup raw cashews soaked for 4 hours and drained.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. February 10, 2014 at 18:28

    This looks amazing as usual! you are one talented lady. Totally making this for Valentine's Day this week :) Thanks Amy!

    • February 11, 2014 at 23:35

      Thank you :)! I hope you do try it!

  2. Anonymous
    February 10, 2014 at 21:32

    I have no words to describe such a talent!!! I have only one wish - to try a dessert prepared by you :))) I am doing very good ones, as well, but your art is soooooooooooo addictive!!!

    • February 11, 2014 at 23:37

      Thank you so much :)!

  3. February 16, 2014 at 11:58

    Would this work with frozen fruit? I can't get fresh raspberries but have lots of frozen ones. I might give it a go and see what happens!

    • February 17, 2014 at 19:02

      Yes, just make sure it is well drained so the filling does not become too liquidy.

  4. Leanne
    February 17, 2014 at 05:10

    I made this yesterday. Really incredibly delicious. Probably one of the best desserts I have ever tasted! Thanks for sharing your recipes :)

  5. Anonymous
    February 18, 2014 at 09:36

    Hi! Your cakes are amazing! I have one question - how can I make berry filling with these beautiful color so that the color lasts for a few days? Usually my berry creams quickly loose their color and fade. Thank you!<br />Ann

    • February 18, 2014 at 15:19

      Unfortunately all natural things fade (mine do too), and there is no way around it. They still taste good and that is what matters. The good news is though, this cake will fade less due to the beet used in the berry layer :)!

  6. Ellen
    December 12, 2015 at 16:55

    This does look amazingly good. I will try it for Christmas. Thanks for sharing. Ellen

  7. October 10, 2017 at 11:03

    I don't have coconut nectar. Can I just sub out for agave nectar instead (same amount)? I would like to make this this weekend for a bday cake!

    • October 10, 2017 at 12:47

      Yes you can! It would make a great Birthday cake :)!

      • October 10, 2017 at 14:00

        Thanks! I made this twice before for 2 different birthday cakes and it worked out really well! Looking forward to making it again.

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