Raw White Chocolate & Cherry Christmas Cake

Jingle bells, jingle bells! I finally cracked the recipe for fully raw vegan white chocolate and, honestly, I don't know why I hadn't tried this before – duh! It's so creamy and sweet. In the past, using dates ruined the white, creamy colour, but with light raw agave syrup, I have found the secret! I was feeling a little festive when I made this... so here's my Christmas Creation with delicious fresh cherries. Enjoy!


1 + ½ cups raw nuts (I used almonds and coconut flakes)
1 + ½ cups dates
½ cup raw cacao powder

White chocolate layer
1 + ½ cups cashews (soaked overnight, or for at least 6 hours)
¼ cup light raw agave nectar
1 tsp vanilla bean paste
½ cup liquid coconut oil
¼ cup coconut or almond milk
½ cup frozen cherries

Cherry layer
1 cup cashews (soaked overnight, or for at least 6 hours)
1 + ½ large ripe bananas
½ cup liquid coconut oil
2-3 tsp beet powder
1 cup frozen cherries

Decorative toppings
½ cup of liquid coconut oil
½ cup of cashews (soaked overnight, or for at least 6 hours)
1 tbsp light raw agave nectar
¼ cup coconut or almond milk
a handful of cherries, coconut flakes and edible flowers (like pink dianthus), to decorate


To make the crust, process the nuts, dates and cacao until they stick together. Press into the bottom of a spring form pan and place in the freezer.

To make the white chocolate layer, blend all ingredients, except for the frozen cherries, in a food processor until very smooth. Add as little milk as possible to keep your mousse thick and creamy. Now sprinkle the frozen cherries over the base, pour the white chocolate filling over the top and return to the freezer for approx. 3-4 hours until frozen solid. It is important that this layer be firm before you pour over the cherry layer in order to get clear definition between the layers.

To make the cherry layer, place the cashews, bananas, coconut oil, beet powder and half of the frozen cherries into a blender and blend until smooth. Sprinkle the remaining cherries over the frozen white chocolate layer, the pour the cherry mixture over the top of and place into the freezer again to harden for approx. 3-4 hours until frozen solid. 

Finally, it's time to decorate your cake. Melt the coconut oil in a saucepan on a very low heat so you don't overheat the oil. Blend the cashews and agave, adding the milk a little at a time until smooth and creamy. Finally, add the coconut oil and blend again to create a runny white chocolate. Remove the cake from the tin, and pour the white chocolate mixture slowly over, allowing it to drizzle down the sides of the cake. Sprinkle some cherries and dianthus over the top and step back to admire your incredible work! 

Place in the freezer for 10 minutes to harden. Then... grab a fork and get stuck in!