Raspberry chocolate cake with coconut — Meal
Meal

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Macros (per serving)

Fat

66%

(43 g)

Protein

5%

(8 g)

Carbs

29%

(44 g)

36 g Net,

8 g Fiber

589 Calories (per serving)

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Cakes

Raspberry chocolate cake with coconut

Ingredients

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Pie

1

For the base:

Shredded Coconut

100 g

Almond flour

85 g

Egg

1 piece

Coconut oil (melted)

60 g

For the raspberry layer:

Raspberries

250 g

Medjool dates (pitted)

200 g

Arrowroot powder

2 Tbsp

For the chocolate layer:

Coconut milk

800 ml

Arrowroot powder

40 g

Chocolate pure (> 70% cocoa)

300 g

Instructions

Difficulty

Normal

Prep time

1 hr 55 min

Cook time

25 min

1

Preheat the oven to 345°F and grease a springform tin with some coconut oil.

2

Mix the ingredients for the base together in a mixing bowl until a dough forms. Distribute and press the dough over the bottom of the springform tin and form a raised edge.

3

Bake the base in about 10-15 minutes until golden brown and done.

4

Combine the ingredients for the raspberry layer in a food processor and grind until smooth. Spread over the cooled cake base.

5

Break the chocolate into small pieces, if necessary use a blender to finely grind the chocolate

6

In the meantime, bring the coconut milk to the boil in a saucepan, keep ⅓ cup of uncooked coconut milk separate.

7

Stir the ⅓ cup of coconut milk and arrowroot into a smooth paste.

8

Remove the coconut milk pan from the heat as soon as it boils. Add the arrowroot mixture while stirring. Make sure you stir well immediately, otherwise lumps will form.

9

Now add the dark chocolate and continue to stir the mixture gently until the chocolate is completely absorbed in the mixture.

10

Pour the chocolate mixture over the raspberry layer and let the cake set in the fridge for at least 1 hour.

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Details

Allergens

Nuts, Fruit, Chicken egg, Chocolate

Diet

Paleo, Vegetarian, Sirtfood

Course

Snack

Cooking equipment

Food processor, Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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