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Recipe: Raw Raspberry and White Chocolate Cake

Is detoxification worth it? Fusion Natural Health Clinic, Wanaka
Is Detoxification Worth It?
January 10, 2015
Pcos and Insulin Resistance Fusion Natural Health Clinic - Wanaka
PCOS and Insulin Resistance
April 1, 2015

This delicious cake uses fresh organic raspberries and nutritious nuts, seeds and cacao to create a satisfying treat.

Recipe taken and adapted from Dr Libby’s Real Food Chef cookbook. Give it a try and be blown away by how good a cake with no refined sugar, flour or butter can taste.


For the base


For the base:

  • ¼ cup pumpkin seeds
  • 1 cup raw almonds, soak for 30 minutes in warm water
  • 6 fresh dates
  • ¼ cup sunflower seeds
  • ¼ cup sesame seeds
  • ½ cup coconut
  • ¼ cup cacao nibs
  • 1 Tablespoon cacao powder
  • 1 Tablespoon water


  1. combine pumpkin seeds, almonds and chopped dates in food processor. Process until the mixture is well ground.
  2. Add the sunflower and sesame seeds, coconut, cacao nibs and cacao powder. Pulse and add the water, grind until the base mixture is well combined.


For the white chocolate filling


  • 100g cacao butter
  • ½ vanilla bean, split lengthwise and seeds scraped
  • 1 cup raw cashew nuts
  • ¼ cup maple syrup
  • Juice of ½ lemon


  1. Melt cacao butter in a small saucepan over a low heat. Put the vamilla bean and the scraped seeds in the pan as the butter melts. Let it cool.
  2. Combine cashews, maple syrup and lemon juice in food processor. Pulse until the nuts are well ground.
  3. Remove the vanilla bean making sure all seeds are scraped out. Pour the cooled butter and vanilla into the white chocolate mixture and process until smooth and creamy.
  4. Remove from the food processor and set aside.


For the raspberry topping


  • 100g cacao butter
  • 1 ½ cup raw cashew nuts
  • 2 punnets fresh raspberries
  • ¼ cup maple syrup
  • Juice of 1 lime


  1. Melt the cacao butter in a small pan over a low heat.
  2. Combine the cashew nuts and raspberries in a food processor and pulse until the nuts are ground and the raspberries are well incorporated.
  3. Add the maple syrup and line juice, blending well.
  4. Pour the melted cacao butter into the mixture and blend until smooth and creamy.


To assemble the cake:

  1. Press the base mixture into a 20cm cake tin or tart pan, preferably one with a removable rim.
  2. Pour the white chocolate filling over the base and spread it evenly over the surface.
  3. Freeze for 10-15 minutes or until set. When the white chocolate is set, spread the raspberry filling on top.
  4. Freeze until the raspberry topping is set. Remove rim before serving.
  5. Enjoy.