I still had loads of boysenberries in the freezer from the summer harvest so I decided to dive into another raw cake adventure. For obvious reasons those raw cakes are tempting, they still contain all their vitamins, they usually don’t take the world to make. This bar only needs a handful of ingredients which I bet you have at home anyways.
So let’s have a look at the list of ingredients here: coconut oil, oatmeal, agave syrup, cocoa powder, boysenberries, cocoa butter. Easy right? If you feel like using strawberries or raspberries, go ahead! Really feel free to use any other kind of berry you like. I imagine bananas would work really well too!! What do you think? For the oatmeal I always suggest to make your own by grinding up some oats. As mentioned before I am a big fan of agave syrup but any syrup (coconut/Rice) or even honey (if you don’t do the vegan thing) will work. For the coconut oil and cocoa butter I recommend using the real deal and not replacing them – it just won’t taste as good. To give you an idea of the size of the whole cake: I have used a rectangular bread loaf tin (30cm x 15.5cm). This will make 6 – 8 icecream cake bars.
- 1 cup oatmeal
- 1/4 cup coconut oil melted
- 2 tbsp agave syrup or rice syrup ( I have used the raspberry agava for extra fruity taste)
- 1 tbsp cocoa powder
- 1 cup frozen boysenberries (thawed and brought to room temperature)
- 1 cup cocoa butter melted
- 3 tbsp agave syrup or rice syrup (I have used the raspberry agava syrup again)
- 3 dates soaked in water
- 1/2 cup coconut oil melted
- 1/2 cup cocoa powder
- 3 tbsp agave syrup or rice syrup
Line a bread tin with wax paper. (Kitchen hack on the side: Lining the tin works especially well when you grease the sides and bottom of the tin. Cut the paper in shape and literally stick the paper to the sides/bottom of the tin. You can still move the paper around and adjust it. Since it sticks to the tin so well the paper remains in position even when pouring in the dough.)
For the base grind your oats so it gives you approx. 1 cup oatmeal. Then add your cocoa powder. On the side melt the coconut oil and add the agave syrup. Pour the coconut oil-agave mixture into the oatmeal mix and stir well. Press the sticky dough into the bottom of your tin with a spatula. Transfer to the freezer. For the fruit layer add the boysenberries (at room temperature!), dates, melted cocoa butter and agave syrup into your blender/food processor. Blend everything together nicely. Grab the cake tin from the freezer and pour in the fruit mixture and even out. Return the cake to the freezer. For the chocolate top layer melt the coconut oil and stir in the cocoa powder and agave syrup until you get a smooth texture. Grab your tin from the freezer again and pour in the chocolate mix make sure the cake is well and evenly covered. Return your beauty to the freezer for 1 hour. To remove your cake from the tin pull the sides of the baking paper up and lift the cake out of the tin or even turn the tin upside down. Since it is frozen it will come out easily without breaking.
Another hack: when you work with fridge/freezer/no-bake cakes or any cake that comes out of the fridge really – to cut your cake into perfectly square pieces dip the entire blade of your knife in a glass of hot water so the blade is slightly heated and cuts (almost glides) through the cake beautifully.