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Guilt-free treat: Choc raspberry cake

The delicious choc and raspberry cake looks as good as it tastes.
The delicious choc and raspberry cake looks as good as it tastes. Glen David Wilson

MANY of us like to enjoy a naughty treat every now and then, but don't want the calories that come with it, right?

It comes down to being a little experimental and knowing what ingredients to use. Raw, gluten-free, dairy-free and sugar-free foods have become a huge food trend recently. We have to admit you can certainly have your cake and eat it without feeling guilty.

WHY NOT TRY: Get on board with Scrabble

This recipe does not take long to prepare and will last up to three days in your fridge before eating. It's super easy - no baking required - and it tastes a bit like a cheesecake.

Dan and I really enjoy creating raw desserts and sharing them. You can be very creative with toppings and fillings. So get in the kitchen and give this a go, I know you won't be disappointed.

We haven't seen any "raw" items on this series of MKR just yet, but it's still early days. This year's series is interesting and a bit of a comedy for us, we are predicting Will and Steve, the pommies to make it all the way to the grand final. We have no inside info either - they have great personalities. Who is your pick?

Choc raspberry cake

INGREDIENTS:

  •  1 cup of walnuts  
  •  1 cup of desiccated coconut  
  •  100g chopped dates, soaked in boiling water for 10 mins  
  •  1 tsp vanilla paste  
  •   ¼ cup of cocoa powder for the base  
  •  2 tbs of coconut oil  
  •  2 cups of cashews, soaked in water overnight  
  •  1 ½ cups of coconut milk  
  •   ½ cup of coconut oil, melted  
  •   ½ cup of cocoa powder for the filling 
  •  2 tbs of honey  
  •  Fresh raspberries to top.

METHOD: Prepare your cashews. They need to soak in cold water for at least two hours - overnight is ideal - then drain.

For the base, prepare by oiling with spray oil mini round springform tart trays or a large 23cm springform round cake tin. In a food processor add walnuts, 1/4 cup cocoa powder and coconut. Blitz until fine and transfer to bowl. Drain the soaked dates and put in processor with coconut oil and vanilla. Blitz until a smooth paste forms. Tip into the tart tin and press firmly to cover the base evenly - Firm it in the fridge.

Next, drain the cashews and place in the processor and blitz. Add coconut milk, coconut oil, cocoa powder and honey and blend until smooth (about 4 mins). Pour filling over base and smooth. Place in fridge overnight to set. Serve with fresh raspberries.

Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au.

Topics:  calories chocolate cooking dan and steph mulheron



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