The delicious choc and raspberry cake looks as good as it tastes.
The delicious choc and raspberry cake looks as good as it tastes. Glen David Wilson

Guilt-free treat: Choc raspberry cake

MANY of us like to enjoy a naughty treat every now and then, but don't want the calories that come with it, right?

It comes down to being a little experimental and knowing what ingredients to use. Raw, gluten-free, dairy-free and sugar-free foods have become a huge food trend recently. We have to admit you can certainly have your cake and eat it without feeling guilty.

WHY NOT TRY: Get on board with Scrabble

This recipe does not take long to prepare and will last up to three days in your fridge before eating. It's super easy - no baking required - and it tastes a bit like a cheesecake.

Dan and I really enjoy creating raw desserts and sharing them. You can be very creative with toppings and fillings. So get in the kitchen and give this a go, I know you won't be disappointed.

We haven't seen any "raw" items on this series of MKR just yet, but it's still early days. This year's series is interesting and a bit of a comedy for us, we are predicting Will and Steve, the pommies to make it all the way to the grand final. We have no inside info either - they have great personalities. Who is your pick?

Choc raspberry cake

INGREDIENTS:

  •  1 cup of walnuts  
  •  1 cup of desiccated coconut  
  •  100g chopped dates, soaked in boiling water for 10 mins  
  •  1 tsp vanilla paste  
  •   ¼ cup of cocoa powder for the base  
  •  2 tbs of coconut oil  
  •  2 cups of cashews, soaked in water overnight  
  •  1 ½ cups of coconut milk  
  •   ½ cup of coconut oil, melted  
  •   ½ cup of cocoa powder for the filling 
  •  2 tbs of honey  
  •  Fresh raspberries to top.

METHOD: Prepare your cashews. They need to soak in cold water for at least two hours - overnight is ideal - then drain.

For the base, prepare by oiling with spray oil mini round springform tart trays or a large 23cm springform round cake tin. In a food processor add walnuts, 1/4 cup cocoa powder and coconut. Blitz until fine and transfer to bowl. Drain the soaked dates and put in processor with coconut oil and vanilla. Blitz until a smooth paste forms. Tip into the tart tin and press firmly to cover the base evenly - Firm it in the fridge.

Next, drain the cashews and place in the processor and blitz. Add coconut milk, coconut oil, cocoa powder and honey and blend until smooth (about 4 mins). Pour filling over base and smooth. Place in fridge overnight to set. Serve with fresh raspberries.

Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au.



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