Raw date, fig and blackberry cake

Raw date, fig and blackberry cake

Ingredients (serves 8)

For the base
150g walnuts
200g pitted dates
6 tbsp coconut oil

For the cake

400g cashews
4 tbsp raw cacao powder
Juice of 1 lemon
100g pitted dates
100g soft dried figs
50g coconut oil
6 tbsp maple syrup
1 tsp vanilla paste
100ml coconut water (or enough to get the right consistency)
150g blackberries, a few reserved for decorating

To serve

4 fresh figs, quartered
Rose petals (optional)

Method

To make the base, blitz the walnuts into a fine crumb using a food processor. Add the dates and keep processing until it all starts to stick together; then add the coconut oil. Press into the bottom of a 20cm springform cake tin and refrigerate for a few hours to allow it to set.

To make the cake, start by soaking the cashews in hot water for 30 minutes. Drain and add to a food processor along with the cacao powder, lemon juice, dates, figs, coconut oil, maple syrup and vanilla paste. Blend together.

Keeping the motor running, gradually add the coconut water and blend until the mixture is of cake-batter consistency – smooth, thick and creamy. This may take up to 5 minutes.

Pour the filling over the base, then gently stir through the blackberries, reserving a few for decoration. Smooth the top and let it set in the fridge overnight (or for at least 12 hours).

Serve topped with the reserved blackberries, the quartered figs and rose petals (if using).

Recipe taken from Kathy Kordalis’s Raw Chocolate, published by Kyle books.

Photography by Faith Mason