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Divine and healthy, two words you wouldn’t think go together? They do. Many can admit to being chocolate lovers, relishing the creamy, sweet, melt-in-your mouth sensations, but chocolatey desserts filled with sugar, high fructose corn syrup, and artificial ingredients leave our bodies feeling unsatisfied. In the past four years, raw plant-based desserts have been my go-to for light and rewarding options. Decadent with fruits, nuts, and natural ingredients, this creamy chocolate cake won’t spur any feelings of guilt!

Begin by making the crust, adding almonds and salt to a food processor and blending until well crumbled. Add the dates, vanilla and coconut oil, and mix until you obtain a doughy consistency. Spread the dough into a cake pan and let it sit in the freezer.

The secret to a good chocolate cake is its just-right filling. Make this one mouthwatering with a few simple ingredients. Combine pre-soaked cashews (discarding the water and giving them a quick rinse) with agave and cacao powder in a high-speed blender. Once a creamy consistency forms, add the coconut oil and blend thoroughly. Remove the crust from the freezer and top with your filling, then return to the freezer for another 3 hours to allow the cake to firm.

For the topping, melt dark chocolate in a hot water bath— bain marie for the most stable melting temperature— or keep an eye on your pan on the stove. Stir the chocolate and add in the almond milk gradually. A creamy chocolate spread will result. Let cool before topping off your cake. Pop it back in the freezer for approximately 30 minutes. Nothing says autumn like a creamy and nutty chocolate cake. Enjoy!



  • 1 cup of almonds
  • ½ cup of dates (soaked or fresh)
  • 1 tsp of coconut oil
  • 1 tbsp of vanilla (it’s best if you use a real vanilla powder from a stick)
  • pinch of salt


  • 3 cups of soaked cashews (soak in water for 3-6 hours)
  • ⅓ cup of coconut oil
  • ⅔ cup of agave
  • 1 cup of cacao powder


  • About 1 cup of raw dark chocolate or a dark chocolate for cooking
  • ⅓ of cup of almond milk
  • Optional: more chocolate chips and macadamia nuts

Special thanks to Martina Avanzini de Pinto and Lauren Llenas (Photography)

* This article was previously published in our sister magazine Casa de Campo Living Fall 2017 edition.