Valentine’s Day. Ya love it or ya hate it. I might be single as a dolla dolla bill but I still love Valentine’s Day. I’m just a holidays person! I love any excuse to bake and give people presents, and that’s essentially the point of holidays, right? 😉 But I meann….
Seriously. But anyways, not everyone is a skilled baker. There’s just so much S C I E N C E involved, and it can be so easy to burn a batch of cookies or have your bread not rise. So today I present to you: The No Bake Valentine’s Cake! No one can screw this one up! Plus, it’s really fudgin’ delicious (see what I did there? hehe). The fresh raspberries are just the perfect counterpoint to the creamy cake and the hefty drizzle of dark chocolate!
Be warned, this cake is ~extremely~ rich so don’t expect to eat a humongo piece of it (yes, humongo is a word in my dictionary). This recipe yields a relatively small cake (like 6×6) but it should serve about 8 people. If you want to make a smaller cake for just you and your Valentine, halve the recipe (or divide it by 3 if you’re good with math).
- ½ cup shredded coconut, unsweetened
- 1 Tbsp cocoa powder
- 2 Tbsp honey
- ¾ cup walnuts (you can use another nut here but walnuts are ideal)
- 2 Tbsp coconut oil
- ½ cup raspberries, roughly chopped into halves
- ½ cup+2 Tbsp full fat coconut milk
- ½ cup cashew butter
- 3 Tbsp coconut oil
- 2 Tbsp honey
- 2 tsp gelatin
- 2 Tbsp cocoa powder
- raspberries and dark chocolate for topping
- First prepare your dish. Take a 6x6 dish, square or circular is fine, and line it with parchment. If using a circular dish, cut a circle to place in the bottom, then place two longer rectangular pieces of parchment into the dish perpendicular to one another and with pieces hanging out over the edge. These are so you can lift the cake out easily. It's okay if the sides of the dish aren't totally covered by parchment as long as you have these two pieces in the X shape and the circle on the bottom. For a square dish, just place two long rectangular pieces in the same manner.
- Next make the base. Put the first 5 ingredients into a food processor (coconut through coconut oil) and pulse until everything is broken down and you have a fine meal. Press it into the base of dish in an even layer. Now sprinkle the roughly chopped raspberries on top of the base evenly.
- Now, make the filling layer. Rinse out your food processor, then put the coconut milk, cashew butter, coconut oil and honey in, and whiz it all around until a smooth paste. Sprinkle the gelatin and cocoa powder on top, and then run the food processor again to combine.
- Pour this filling mixture on top of the base+raspberries in an even layer, and smooth out the top. Place in the refrigerator to set for a few hours (5-6). You can expedite the process by placing it in the freezer for about 2 hours.
- When it's almost time to serve, remove the cake by lifting the parchment wings. If it feels a bit stuck, run a knife around the edges of the dish. Sprinkle more fresh raspberries on top. You can also sprinkle chocolate chips or chunks of dark chocolate on top. Lastly, melt some dark chocolate over a double boiler (I like to add about 1 tsp of coconut oil to it), and then drizzle it on top!