Warning no. 1: Unbearably bad pictures due to awful lighting and the lack of camera on hand.

Warning no. 2: Despite the cake being quite filling, it might be very hard to stop eating it.

I warned you! 😉

Okay, I don’t want to make an essay out of a small and easy recipe by telling long and unnesessary stories. I might just say that this cake came out unexpectedly. It was supposed to be cookies, but something in the recipe was way-way wrong, so I had to improvise and got this cake instead. I haven’t noticed when it was gone but I sure do miss it since! Maybe it’s time for round 2?

One more thing to add before I start: It’s been over 10 years since I’ve last had a Rafaello, which I used to love. Thank you, Nut Allergy! But this cake kind of recreated the taste for me. It really reminded me of Rafaello and I almost believed I was eating one. Except that Rafaello doesn’t have chocolate cream on it. I think it is quite possible to recreate the cream in Rafaello though, I just have to do some research.

Okay, time for the recipe.

Coconutty Raw Cake with Chocolate Cream

  • 1 cup Pistachio Nuts – you can use almonds or any other favourite nuts.
  • 1 cup Dessicated Coconut/Coconut Shavings.
  • about 12 Pitted Dates.
  • 3-4 tbsp Coconut Milk.
  • 1 Ripe Avocado.
  • 4 tbsp Unsweetened Cocoa Powder/Raw Cacao.
  • 2 tbsp Maple Syrup/Agave Syrup.
  • 1 tbsp Coconut Milk.
  • Small square or rectangle casserole dish.
  • Baking paper.


  1. Process nuts in a food processor to break them down into crumbles.
  2. Add dessicated coconut and pulse to mix together.
  3. Add about 3-4 tbsp coconut milk and dates. Process again to mix together.
  4. Line the casserole dish with a long sheet of baking paper. You should be able to fold the free ends over the cake after it’s put in the dish.
  5. Scrape the nutty mass out of the food processor bowl and put it into the dish. Even out with a spatula, then fold the ends of baking paper over the mass and press down well. Put away in a fridge.
  6. Meanwhile, add cocoa powder, coconut milk, maple syrup and the flesh of avocado to the food processor. Blend until smooth.
  7. Spread the chocolate cream over the coco-nut base and refrigerate further for a couple of hours.

You can eat it straight away, but it will cut better if refrigerated. It also keeps well in the fridge for several days (4 in my experience – I worked really hard to make it last a while and not finish it in one sitting lol).

See, I told you pics are unbearably awful!
Once again, I promise to remake them one day! 😉

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