Raw Poppy Seed and Chocolate Cake

Raw Poppy Seed and Chocolate Cake


200 gr Almonds, with skin

150gr Avocado, average, flesh only

30gr Cacao Powder

80gr Dates, dried, flesh and skin

2 tbsp Coconut sugar

1 tbsp Molasses, black strap

150gr Poppy seeds

100 gr Raisins

0,5 teasp Virgin coconut oil


For the base:

  1. Soak almonds in water for 8 hours. Drain the almonds and set aside.
  2. Soak dates in water for 15 minutes. Drain the dates and set aside.
  3. Put almonds and dates in a food processor. Blend dates and almonds into a smooth paste.
  4. Coat a cake tin with the coconut oil. Spread the base layer in the cake tin. Put it into the freezer for 15 minutes.
  5. Prepare poppy seed layer.


For the poppy seed layer:

  1. Soak poppy seeds in the water for approx. 1 hour. Drain the poppy seeds and set aside.
  2. In the food processor put poppy seeds with one tablespoon of coconut sugar. Blend all the ingredients into a smooth paste.
  3. Spread the poppy seed layer over the base layer. Put it in the freezer for 15 minutes. Prepare your final chocolate layer.


For the chocolate layer:

  1. Put avocado, cacao powder and coconut sugar in the food processor. Blend all the ingredients in a smooth paste.
  2. Slowly mix in raisins into the chocolate paste (do not blend raisins).
  3. Pour chocolate layer over poppy seed layer.
  4. Leave your cake in the freezer for 5-6 hours or over the night.
  5. Before serving leave it in the fridge for 30 min.