A fudgy no-bake chocolate truffle cake with raspberries and almonds that sets in the fridge and only takes minutes to make.
Everyone needs a fuss-free, no-bake dessert up their sleeve, and if chocolate is involved well all the better right?
This is how I assume chocolate fridge cake became so popular over the years. Spend ten minutes or so melting, stirring and pouring, and a short stint in the fridge takes care of the rest. In fact, the longer it stays in the fridge the better it tastes as the flavors mingle and meld together.
More like fudge than a proper cake, it’s the sort of thing I like to throw together at the last minute when I’m in the mood for a special after dinner treat or if I need an easy make-ahead dessert to bring to a get-together with friends.
As the name implies, there’s no baking involved; it’s a one-bowl kind of dessert that’s made for busy days and last minute chocolate cravings. I’ve taken some liberties and updated the traditional recipe to make one that’s entirely raw and filled with good-for-you ingredients like coconut oil, coconut butter, cacao powder, cacao nibs, raspberries and almonds. Dark and decadent, a small slice goes a long way.
Most of us have heard by now that dark chocolate is really rather good for us since it’s a source of much needed magnesium, anti-oxidants and other beneficial compounds (not to mention a powerful mood improver) so you hardly need an excuse to make this.
It’s delicious eaten chilled straight from the fridge or, if you have more patience than I do, even better five or ten minutes later as its fudgy consistency turns positively silky. Did I mention how easy it is? Right, so what are you waiting for?
Serves Serves 8
A fudgy no-bake chocolate truffle cake with raspberries and almonds that sets in the fridge and only takes minutes to make.
15 minPrep Time
Save Recipe5 based on 1 review(s)
Ingredients
- ¾ cup/180g coconut oil
- ½ cup/ coconut butter coconut butter
- 1/2 cup /60g cacao powder for raw or natural un-dutched cocoa powder if not, sifted
- ½ cup/120ml maple syrup
- Pinch of fine sea salt or Himalayan salt
- 1/3 cup/17g freeze dried raspberries or other freeze dried berries
- ¼ cup/28g soaked and dehydrated raw almonds for raw or roasted almonds if not, coarsely chopped
- 2 Tablespoons/20g cacao nibs
- Extra cacao powder for raw or natural un-dutched cocoa powder if not for dusting tops
Instructions
- Line a loaf pan with parchement paper, set aside.
- Set the coconut oil and coconut butter in a medium bowl placed into a larger one filled a quarter of the way up with hot water. Stir until both are fully liquid and melted.
- Whisk in the sifted cacao powder until smooth and well incorporated.
- Whisk in the maple syrup and a pinch of salt until fully combined.
- Mix in the freeze dried raspberries, chopped almonds and cacao nibs.
- Pour into parchment-lined loaf pan. Let set up in the fridge for at least 1 hour.
- Cut into desired sized pieces and dust with additional cacao powder before serving.
Notes
Gluten-Free, Grain-Free, Raw, Vegan, Paleo
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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