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Raw Strawberry, Pistachio and Chocolate Cake

Prep Time 15 mins
Total Time 15 mins
Course Dessert
Servings 10 people



  • 1/2 cup Pistachios , activated if possible
  • 1/2 cup Almonds , activated if possible
  • 1 cup Fresh Soft Dates , pitted
  • 2 tbsp Coconut Oil , melted
  • 1/3 cup Raw Cacao Powder
  • 1 pinch Himalayan or Sea Salt

Second Layer:

  • 1/3 cup Raw Cacao Powder
  • 2 medium Avocados , seeded and peeled
  • 1/2 cup Maple Syrup
  • 2 tsp Vanilla
  • 1 cup Strawberries , stems removed and roughly chopped
  • 1 pinch Himalayan or Sea Salt


  • 1 cup Strawberries
  • 3 tbsp Pistachios , finely chopped


  • Make the base by putting all of the ingredients into a food processor and pulse until well combined and sticking together.
  • With your hands press this mixture firmly and evenly into a cake tin with a removable base, either a 22cm round or 30cm x 10cm rectangular tin.
  • Place the base in the freezer while you make the filling.
  • Blend all of the ingredients for the second layer in the food processor until smooth and creamy.
  • Spread this mixture over the base and return the tin to the freezer to set for at least 1 hour. Longer is better and you can easily make this cake one or two days beforehand.
  • Remove the cake from the freezer 10 minutes before serving and decorate with strawberries and pistachios.
  • Store any leftovers in the freezer.