This Raw White Chocolate and Rose Cake is hands down one of the best cakes I’ve ever made!! I have to make it again soon as we took this one to a friends surprise birthday last weekend. (We still got to eat some though!) 😎
This cake is deliciously creamy, with a hint of rose and white chocolate undertones. Oh. My. Gosh. Sooooo good!
We’ve teamed up with Mindful Foods to bring you this recipe. The have some absolutely awesome products, including Kombucha soaked activated nuts, some beautiful teas, and some of the tastiest granolas I’ve had. My fave so far is the Eros Granola – which is what we made this cake with! Packed with nutritious goodies, including pepitas, buckwheat, cranberries, and ginko – just to name a few! You can also use it as a smoothie topper or make it into bliss balls. I love it as a cereal with some coconut yogurt on top. It’s absolute heaven!! Check out Mindful Foods on Facebook and Instagram and send some love their way!
If you’re into raw cakes, check out our Raw Triple Layer Mango Dragonfruit Cake, or if you love chocolate, then try the Raw Chocolate and Avocado Pie with a Secret Ingredient. We also have some savoury raw recipes, including our Raw Cauliflower Turmeric Sushi and our Raw Tom Kha Soup.
Please share this recipe with your raw food loving friends and family! And please tag us in your recreations of this Raw White Chocolate and Rose Cake on Facebook and Instagram!
Have your cake and eat it too with this deliciously healthy and creamy Raw White Chocolate and Rose Cake - with hints of rose and white chocolate undertones.
- 1 1/2 cups Mindful Foods Eros Granola
- 1/2 cup dates soaked
- 2 cups cashews soaked
- 1/2 cup coconut oil
- 3/4 cup coconut cream
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 Tbsp rose water
- 70g cacao butter melted
- 1 tsp beetroot powder
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Blend the granola in a food processor until crumbled. Add the soaked dates until it comes together and forms a crust. Press into a greased 20cm springform tin (or a tin with an removable base). I grease my tin with coconut oil. Put this in the freezer while you make the remaining cake.
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Add all the ingredients except for the beetroot powder into a high powered blender or nutri-bullet and blend until smooth. Then split the ingredients in half and add the beetroot powder to one half. Spread the half without beetroot powder onto the base. Tap the pan on a hard surface a few times to smooth it out, or smooth with the back of a spoon. Then put this in the freezer for 5 to 10 minutes to harden slightly.
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Then add the remaining mixture and smooth it out with a spoon. Freeze overnight or for 2 hours till firm. Best to let this sit out for 15-20 minutes before serving. We decorated ours with some more Eros Granola. Enjoy!
