Raw Neapolitan Cake

I had a request from a friend to make a birthday cake for his friend. One of my raw varieties. He didn’t specify which sort, just something chocolate and that I would recommend. My mind boggled at the ideas.. darkΒ mint chocolate, white chocolate raspberry, chocolate orange.. then I thought, Neapolitan!

Starting with a biscuit like base, a milk chocolate layer, strawberry coconut layer, white chocolate layer before finishing with a dark chocolate top. The image was building up in my mind, I was getting excited!

So, I naturally had to go right home and begin my experimenting and it worked out perfect! I did chose to alter the strawberry layer with the addition of the coconut and next time possibly add a touch more coconut oil to ensure firmness.

I will be making this cake to me a standard size, as this only makes a mini. So to do this I anticipate doing 6x the recipe. This will be created tomorrow, and I cant wait to show you the end result!!

raw neapolitan cake

raw neapolitan cake

 

Raw Neapolitan cake

Layer 1 biscuit like base
20g Dates
20g Almond meal
5g Honey
10g Cocoa
10g Coconut oil melted

Layer 2 milkΒ chocolate
30g No added sugar milk chocolate
20g Coconut oil melted
3g Vanilla
4g Honey
40g Cashews
7g Cocoa

Layer 3 strawberry coconut
40g Cashews
3g Vanilla
5g Honey
20g Coconut oil melted
20g Strawberry jam
10g Desiccated coconut

Layer 4 white chocolate
25g Cacao butter melted
40g Cashews
30g White choc no added sugar
5g Vanilla
5g Coconut oil melted

Layer 5 dark chocolate top
40g No added sugar dark choc
5g Coconut oil

Start with layer one, combine everything in the food processor and blitz until combined. Press into your mini cake tin.
Place in fridge until ready.
For each layer it’s the same concept.
Blitz your cashews well first. Melt your coconut oil, and any other liquids together and add to the cashews and blitz into a smooth paste. you could always blitz your cashews all together then divide into three sections.
Pour into your tin placing into the freezer between each process.
When you make the top layer as it sets cut your slices into it as it will make it easier to slice after!
Use a sharp hot knife to cut and wash in between your slices. Store in the fridge!

 

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About nfrain

A passion for a healthy life, body and mind. A discussion of my experiences and thoughts with some tips and tricks along the way.
This entry was posted in Desserts, Raw, Snacks, Treats and tagged , , , , , , , , , , , . Bookmark the permalink.

One Response to Raw Neapolitan Cake

  1. Pingback: Raw Neapolitan Cake – Again – but BIG | journeythatislife

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