This is my all time favorite raw chocolate cake recipe and unfortunately it’s not mine to take credits for it :) The recipe is from the Green Chefs in Gliving.com, it’s all raw and extremely delicious.

Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs. Add the agave and cacao nibs until the mixture just starts to stick together. Press into the bottom of a springform pan and freeze it for 30 minutes. My modification: use dates instead of shredded coconuts for a sweeter taste :)

For the filling:
2 Cups Cashews, soaked 1 hour or more
1/4 Cup Agave Nectar
1/4 Cup Maple Syrup
1/4 Cup Water
1/4 Cup Cacao Butter, Melted
1/4 Cup Coconut butter, Melted
1 -2 Teaspoons Coffee Extract (optional)
1 Teaspoon Vanilla Extract or Seeds From 1/2 Vanilla Bean
1/4 Teaspoon Salt
1 Cup Cocoa Powder
One 10oz Package Frozen Cherries, Thawed

Blend everything together except for the cocoa powder and cherries until completely smooth. At this point, if your blender can take it, blend in the cocoa powder. Otherwise scrape the mixture into a mixing bowl and whisk the cocoa powder in by hand. Hand mix in the thawed cherries. If you want to make a sauce out of the cherries, either set some aside or use an additional package. My modification: leave the salt and the coffee, don’t put the frozen cherries in and use strawberries instead for decoration :)

Time for preparation: 30 minutes. Enjoy!