Raw Vegan Chocolate Berry Cake (No-Bake)

Name: Raw Vegan Chocolate Berry Cake (No-Bake)
Ingredients: 1 cup walnuts or pecans; ½ cup almonds; 3–4 Medjool dates; 2 cups raw cashews (soaked 1–2 hours or overnight); ⅓–½ cup maple syrup (to taste); 1 can full-fat coconut milk (chilled — use only the solid part); 1 tsp vanilla extract or vanilla paste; 1–2 tbsp raw cocoa powder; Extra maple syrup (to taste); Extra coconut cream (if needed for blending); 1 cup fresh raspberries (or berries of choice); Coconut flakes; Fresh or dried edible flowers; Frozen fruit shapes; Berries

Creamy cashew layers, rich chocolate, and fresh berries — no oven needed.

Serves

8-inch pan

Raw Vegan Chocolate Berry Cake (No-Bake)

A refreshing, no-bake raw vegan cake made entirely in a blender or food processor. Creamy cashew layers, rich chocolate, and fresh berries — naturally sweet, light, and perfect for warmer days.

Instructions

1
Blend walnuts, almonds, and dates in a food processor until a sticky mixture forms.
2
Press into the bottom of an 8-inch springform pan.
3
Drain cashews and blend with maple syrup, the solid coconut cream, and vanilla until smooth and mousse-like.
4
Pour half the cashew cream over the base. Spread evenly.
5
Arrange raspberries over the cream layer.
6
To the remaining cream, add cocoa powder, a little more maple syrup, and extra coconut cream if needed. Blend smooth.
7
Pour the chocolate layer over the berries. Smooth the top.
8
Freeze overnight until fully set.
9
Let sit at room temperature for about 1 hour before serving so it softens slightly.