Now you can satisfy your chocolate craving without expanding your waistline! Try your hand at this decadent raw vegan recipe courtesy of Taline Gabrielian.
Line a small cake tin with non stick baking paper
Process the Crust ingredients in a food processor until the mixture comes together and sticks to form the base of the cake.
Flatten into cake tin. Refridgerate for a minimum of 20 mins.
Drain cashew and rinse well. Process in a food processor till fine crumbs form.
Add cacao, nectar, cacao butter, coconut oil and vanilla powder and process well.
Pour the cream and process until mixture is smooth and creamy.
Remove from processor and fold through mixed berries.
Remove cake tin from fridge and pour filling on top of crust.
Freeze cake for at least 2 hours before serving.
Decorate with strawberries and cherries.
Consume within 30 mins of removing from freezer.
Recipe by Taline Gabrielian of Hippie Lane. Follow her on Instagram @talinegabriel or right here.
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