Raw vegan Chocolate Chilli Cake

Raw vegan Chocolate Chilli Cake

So I’ve been wanting to make this cake forever and never had the time or always forgot.

I’ve always loved the Chocolate Chilli bar by a well known brand when I wasn’t vegan and I always wanted to make a dessert that recreated that combination.

Now last week I finally made it! The Chocolate Chilli Cake. And I’ve been talking about it since…my colleagues will know all about the hunt for Birdseye chillies as well. All day Friday that’s all I was talking about. No I didn’t actually do any work but was looking for a place to buy them.  And do you know what by the end of the day I found a place only a 10 minute drive from work. Success.

Anyway some people weren’t convinced by the idea of quote “food that hurts you” combined with chocolate and some were intrigued.

So when I brought it in the following week all of them loved it. “Maria I have to say, compliments on the cake, I would never have ordered it if I had seen it on a menu, but it works so well”. Yaaaay that was the person who doesn’t like food that hurts.

The funny thing about this cake is and it is not intended whatsoever but I think that’s the combo chocolate and chilli, that you can only taste the chilli at the very last moment when the chocolate flavour is nearly gone and you get that kick, that tingles your mouth. Its unbelievable.

Please guys try it out, I think that’s my new favourite cake so id love for you to try it.

As always tag me in your recreations on Instagram, Id love to hear from you.

Print Recipe
Raw Vegan Chocolate Chilli Cake
Course Dessert
Servings
cakes
Ingredients
Course Dessert
Servings
cakes
Ingredients
Instructions
  1. Place the first five ingredients into a food processor and blend until combined and sticky. Divide the mixture between three 3 inch square cake tins and press it into the base.
  2. Now place the rest of the ingredients except the coconut oil into the food processor or high speed blender and blend until very very creamy. Add the melted coconut oil and blend again. with the chillies you might have to add them gradually depending on your spice tolerance levels.
  3. Pour the creamy mixture on top of the bases and freeze for about 3 hours. Defrost completely in the fridge before serving.
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