No-Bake Raw Chocolate Lavender Cake Recipe

Crust

• 1 cup sliced almonds
• 3 soft medjool dates, pitted
• 1 tbsp dark maple syrup*
• 1 tbsp water, at room temperature
• 1 tbsp melted cacao butter**

Lavender Filling

• 1 cup raw cashews, pre-soaked and strained***
• 3 tbsp dark maple syrup
• 3 tbsp unsweetened vanilla almond milk
• 2 tbsp melted cacao butter
• 1 ½ tsp dried culinary lavender flowers
• ½ tsp salt
• ¼ tsp maqui berry powder (optional for color)

Chocolate Filling

• ~ ½ of the lavender filling (reserved)
• 3 tbsp raw cacao powder
• 2 tbsp unsweetened vanilla almond milk
• 1 tbsp dark maple syrup
• 1 tbsp melted cacao butter

Optional Toppings

• cacao nibs, edible dried lavender flowers, or blue cornflower petals

Instructions

1. Make the crust: process the almonds, dates, maple syrup, water, and melted cacao butter in a food processor until a moist, sticky crumble forms. Press the mixture evenly into the base of a 6″ springform pan. Freeze the crust while you prepare the fillings.

2. Prepare the lavender filling: ensure all ingredients are at room temperature for a smooth blend. Combine the soaked cashews, maple syrup, almond milk, melted cacao butter, lavender, salt, and optional maqui powder in a high-speed blender. Blend until completely smooth and creamy. Remove just over half of this mixture to a separate bowl and set aside.

3. Make the chocolate layer: to the remaining lavender mixture in the blender add cacao powder, additional almond milk, maple syrup, and melted cacao butter. Blend until fully incorporated and smooth; this becomes the chocolate filling.

4. Assemble the cake: using separate spoons for each mixture, spoon a few tablespoons of the chocolate filling into the center of the crust. Add a spoonful of the lavender filling into the center of the chocolate, alternating chocolate and lavender spoonfuls until both fillings are used. The goal is layered pockets of each flavor rather than a homogeneous mix.

5. Finish and swirl: tap the pan gently to level the fillings. Use a skewer or the back of a spoon to lightly swirl the very top surface to create a decorative marbled effect—avoid over-mixing so layers remain distinct. Sprinkle optional toppings around the edges, if desired.

6. Chill and serve: freeze the cake for 5–6 hours or overnight to set. Remove from the freezer 5–10 minutes before serving to soften slightly, then slice and enjoy. Store leftovers frozen and treat the cake like ice cream to maintain texture.

*Maple syrup is not strictly a raw sweetener; substitute a raw sweetener such as raw agave if you prefer a fully raw recipe.

**Cacao butter (also called cocoa butter) enriches both flavor and mouthfeel, helping the filling set properly. Use food-grade cacao butter and melt it gently over low heat or in short bursts in a double boiler or microwave until just melted.

***To pre-soak cashews: cover with water in a bowl and soak for 4 hours or overnight in the refrigerator, then drain and discard the soaking water. For a quick method, pour boiling water over the cashews and soak 15 minutes, then drain. Soaking rehydrates the nuts, which helps achieve a smooth, creamy texture in the blender.

Maqui powder is optional and only used here to give a faint lavender tone; a small handful of blueberries or blueberry powder would work as an alternative.

Room temperature ingredients blend more smoothly. If items are too cold they may solidify the mixture prematurely; conversely, avoid adding anything hot.

Storage: keep the cake frozen until ready to serve and return any leftovers to the freezer. Left at room temperature for too long the cake will soften and lose its firm, cheesecake-like texture.