Raw Chocolate Mousse Berry Cake (Gluten Free, Vegan)

Lately, I've developed an interest in the learning about the raw food diet. Don't worry, I'm not about to put my oven to rest, but I promise that you will be seeing more experimentations that fall under the category of "raw." 

In 2013, I made a few raw treats including raw peppermint patties, raw "samoa" clusters, and raw "thin mint" brownies. I'm only just now realizing how inspired by girl scout cookies I must have been at the time. Now, 2 years later, I'm falling back into the raw groove. 

"Ra(w) ra(w) ah ah ah, roma roma ma gaga ooh la la" 
-Lady Gaga

Raw food involves a lot of produce, nuts (cashews, walnuts, almonds), seeds (pumpkin, hemp, sunflower), dried fruit (dates, raisins, prunes), and cacao powder. They are uncooked and require less prep-time and dish-cleaning (amen to that). In addition, no cooking equipment results in a cooler home, which is all us "desert dwellers" dream of during the gruesomely hot summer months. 

I'd like to present you with a raw frozen dessert that..
a. is full of healthy fats (avocado!) 
b. will satisfy your chocolate craving
c. will leave you feeling happy and healthy

Sounds raw-tastic to me!

Raw Chocolate & Berry Cake (Gluten Free, Vegan)
Yield: One 9" Cake
Adapted from: thisrawsomeveganlife


for the crust
- 1-1/2 cup walnuts
- 1-1/2 cup dates
- about 6 strawberries

for chocolate layer
- 2 ripe avocados
- 1 very ripe banana
- 1/4 cup melted coconut oil
- 6 tablespoons cacao powder
- 2 teaspoons vanilla powder
- 1/2 cup coconut nectar or raw honey
- 1/4 teaspoon sea salt

for berry layer-
- 1 cup dates, soaked in hot water for 15 minutes
- 1 cup frozen blueberries
- 1 cup frozen strawberries
- 1 cup non-dairy milk

- blueberries for topping

  1. Combine the dates and walnuts in a food processor. Pulse until a "dough" is formed. Press into the bottom of a springform pan. Then, cut the strawberries into thin slices and line them along the side of the pan. Place the pan in the fridge while making the chocolate layer. 
  2. In the food processor, combine avocados, banana, melted coconut oil, cacao, vanilla, coconut nectar or raw honey, and sea salt. Pulse until the avocado is fully creamed with the other ingredients. Add more coconut nectar/honey to taste (depending on the size of your avocados, you will need more/less sugar). Remove the crust from the fridge and pour the chocolate layer evenly over the crust. Freeze while making the berry layer. 
  3. In a blender or the food processor, combine pre-soaked dates (strained), frozen blueberries, frozen strawberries, and non-dairy milk. Blend/process until the smooth. When the chocolate layer is set, pour the berry layer evenly over the chocolate. Freeze for 2-3 hours or overnight. 
  4. Once frozen, leave the pan out to soften for 5 minutes before opening the springform pan. Finish her off by topping with fresh blueberries. Serve slightly softened, but still semi-frozen.


  1. Ohmygosh this cake looks so gorgeous and delicious! I can't wait to give this recipe a go! x


    1. This comment has been removed by the author.

    2. Thank you!! Please let me know how you like it!


© A Little Baker
Maira Gall