Raw Chocolate Cake Recipe -
A Superfoods Delight!

Here it is....our super deluxe chocolate cake recipe. I bet your wondering what our secret ingredient is that makes this one of the best raw chocolate recipes ever?

Well....that secret is one of our top 10 superfood stars called reishi mushroom. Here in this recipe we use the mushroom powder extract and the actual Reishi tea we make fresh.

Besides the taste, reishi mushroom has a tonifying depth and spiritual uplift to your cake experience. Along with some other Chinese herbs included in this recipe, you can savor every bite and know you are being tonified on deep levels!

Raw Chocolate Cake Recipe:

For The Cake

• 3/4C cacao beans
• 3T cacao butter (melted)
• 2C walnuts (rinsed)
• 1C dried coconut
• 3/4c dates
• 1/2 c dried figs chopped
• 2T maca powder
• 1/4 vanilla bean
• reishi tea (see below)
• 10 reishi capsules (the powder)
• 1t stevia

• 1/2C fresh coconut meat
• 1C cashews
• 1/4 vanilla bean (scrapped)
• 2T raw carob powder
• 2T lucuma
• 3T cacao powder (fine or use cocoa pwder)
• 2T raw honey
• 1/4t stevia
• Reishi mushroom tea
• 2T coconut oil
• 1T cacao butter

To Make Herbal Tea:

Decocot or simmer in a quart of water.

• 4T reishi
• 2T rhodiola
• 2T pao de'arco

You will no doubt have some left over tea but you can enjoy it straight with your cake your use it for other healthy desserts or recipes.

For the Cake:

• Soak the dates and the figs in enough Reishi tea to cover the top.
• Powder cacao beans in a Vitamix.
• Place in a bowl.
• Process the walnuts and coconut in blender until fine flour.
• Add to the bowl.
• Process dates/figs in blender.
• Add to the bowl.
• Process all cake ingredients in the food processor.
• Add more tea if necessary, but keep as doughy as possible.
• This may take a couple of pulsings on your processor.
• This is your cake dough!
• Mold the dough into a cake shape.
• Refrigerate for 1 hour.

To melt cacao butter, place it in a dish in hot water. See pic.

For the Frosting:

1. Soak the cashew in enough Reishi tea to cover for 20 minutes.
2. Place all ingredients into the blender.
3. Blend until smooth.
4. Add more tea if necessary.
5. But not too much, you want it thick.
6. Refrigerate to thicken more for 1 hour.

1. Cut the cake in half, so there is a top and a bottom.
2. Frost the mid section and put back together.
3. Put frosting on entire cake, top and edges.
4. Decorate with wild edible flowers or cacao nibs.

Note: For the frosting it is best to use a fine cacao powder.

This is a great chocolate cake recipe to take to a potluck or gathering. It is a small cake, but so rich, a little goes a long way!

You can also substitute carob powder for cacao in this recipe for those that are sensitive to chocolate.

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