Raw Chocolate Mocha Cake

My husband loves espresso/ coffee and chocolate so I decided to whip him up a Raw Chocolate Mocha Cake! This cake does take some planning and time, as you have to soak the nuts, but it is so worth it! It is “extremely rich”, creamy, and delicious. I honestly don’t know what else to say other than you have to try it!

Raw Chocolate Mocha Cake

Makes a 9″ Springform Pan, 12- 16 servings

Chocolate Crust:

1 c almond or pecan meal, ground up almonds/pecans (used almond meal)

5 medjool dates, pitted

1/2 c raw cacao powder (used Navitas Naturals Cacoa Powder)

pinch sea salt

1 tsp vanilla

Chocolate Mocha Filling:

2 c raw cashews, cashew pieces (soaked 4 hours or overnight)

1/2 c raw agave or maple syrup

1/2 c espresso, or water (used brewed espresso machine brewed espresso) also like Medaglia D’Oro Instant Espresso for baking

2 tsp vanilla

1/2 c coconut oil, liquid state

3/4 c raw cacao powder (used Navitas Naturals Cacoa Powder)

Chocolate Ganache Topping:

1/2 c raw agave

1/2 c coconut oil, liquid state

1 c raw cocoa powder (used Navitas Naturals Cacoa Powder)

2 tsp vanilla

pinch of sea salt

Toppings:

Cacao sweet nibs and/or chopped espresso beans, optional (used Navitas Naturals Sweet Cacao Nibs)

Start by soaking your cashews 4 hours or overnight. Place nut meal (almonds/pecans), dates, cacao powder, salt, and vanilla into a food processor or Vitamix and pulse till combined. The mixture should stick together when you pinch it. Press mixture into the bottom of a cheesecake pan, if you want to make individual ones you can also use a silicon muffin tin. Place the pan in the freezer while you make the filling. Rinse the cashews and place with the agave or maple syrup, espresso and vanilla into your food processor, or Vitamix, and blend until it starts to get creamy. Add in coconut oil and cacao powder and blend until smooth and creamy, scraping the sides as needed. Remove pan from the freezer and pour/scoop your filling into the pan on top of the crust. Place in the freezer for 1-2 hours, or until set. For the chocolate topping mix together agave, coconut oil, cocao, vanilla, and sea salt until smooth.  I mix it by hand being sure to get all the cocoa powder mixed in. Let sit for a minute or two if there are air bubbles so you get a smooth top. Remove cake from the freezer and spread chocolate over the top. Sprinkle with cacao sweet nibs and or chopped espresso beans if desired. Place in the freezer for at least 15-20 minutes for the top to set, , this can also be done ahead of time which is what I do.  When ready to serve remove from the freezer and slice but let sit for about 15-20 minutes to thaw out (so it is nice and creamy!) before serving. Enjoy!