Raw raspberry and chocolate cake

If you love chocolate as much as I do then you may want to give this recipe a go.
It is a serious chocoholics dream.
For those of you that haven't yet tried raw cake, there is nothing to be scared of and just about everything to be gained. Think: a smooth cheesecake-like top and a sweet, crunchy base with caramel undertones. The raspberries add acidity to balance the flavours beautifully. 


Serves 8

For the base:
200g pecans (2 cups)
10 dates
pinch of sea salt
2 tbsp coconut oil, melted

For the filling:
3 cups of cashews, soaked in water for a couple of hours, drained
3 tbsp coconut oil, melted
1/2 tsp vanilla extract
10 dates
1 cup of cocoa
pinch of sea salt
4 tbsp of water (if required)
1 cup of frozen raspberries
fresh raspberries as a garnish (optional)

Line a 20cm cake tin with greaseproof paper.
To make the base, put all of the base ingredients in a blender and pulse until it forms crumbs.
Press into the bottom of the tin and pop it into a freezer whilst you make the filling.
To make the filling, put all of the ingredients, apart from the raspberries into a blender and blend until smooth. You may need a few tablespoons of water but try and use as little as possible.
Decant the filling into a bowl and stir through the frozen raspberries.
Pour the filling onto the base, level out the top and freeze for 1-2 hours until it is fully set.