Raw Cherry Cocoa Cake

Ingredients:

Crust:

• 1 cup roasted hazelnuts 
• 2 T. cocoa powder 
• 1 T. raw honey 
• 1 Medjool date 
• 2/3 Honey Mama’s (2.5 ounce) Cherry Hazelnut bar, roughly chopped

Filling:

• ¾ cup melted coconut butter 
• ¾ cup full-fat coconut milk (or other plant-based milk) 
• ½ cup + 1 T. raw honey 
• ¼ cup + 2 T. roasted creamy almond butter 
• ½ cup cocoa powder 
• 1 ½ tsp. vanilla extract 
• ¼ tsp. pink salt 
• 7-8 whole cherries, fresh or thawed from frozen 

Optional toppings: 

Whole cherries, edible rose petals, cacao nibs, 1/3 Honey Mama’s Cherry Hazelnut bar, chopped 

Directions:

1. Line a 4” or 5” springform pan with parchment paper.
2. Process all crust ingredients in a food processor until you have a fine, sticky crumble. Transfer mixture to springform pan and press into an even, flat crust. Place in the refrigerator while you make the filling.  
3. Place all of the filling ingredients in a high-powered blender, such as a Vitamix (if you do not have a Vitamix, please see Notes section below). Turn the power on low, and very slowly increase the speed to medium. If the blade is moving freely, continue increasing the speed slowly until you reach high power. If the mixture seizes up, turn speed back down to low to finish blending. Scrape the sides and blend again until all ingredients are incorporated, and the mixture is very smooth.  
4. Spoon half of the filling over the crust, arrange whole cherries on top, then spoon remaining filling over the cherries. Use a rubber spatula to create a smooth surface.  
5. Place cake in the refrigerator to chill for at least three hours or overnight. Once firm, release the cake from the pan.  
6. Add any desired toppings, then slice and serve. The crunch of the cacao nibs are a Honey Mama’s favorite.  

Notes:

• The cake will start to melt and lose shape if left at room temperature for more than one hour. It is recommended that it stay refrigerated until ready to serve.  
• If you do not have a high-power blender, such as a Vitamix or Blendtec, you can use a food processor to make the filling.  Regular blenders are not likely to be powerful enough to blend the “batter” as it is very thick.  
• Be sure your coconut butter is completely melted before measuring. You can do this by submerging the sealed jar in hot water for 30 minutes. Once melted, remove the jar from the water and stir until no clumps remain. Coconut butter should be pourable and easy to measure once melted.  

 Photography by Leesa Morales