This raw cake pairs a melt-in-the-mouth base of pecans and cacao with a date caramel scented with cinnamon and nutmeg, which generously coats the top of the cake. The result, as beautiful as it is indulgent, makes it an ideal centrepiece for festive meals or any occasion worth celebrating. Served with a lightly spiced plant milk, it ends a meal on a warm note.
Raw dark chocolate cake with spiced caramel and pecans
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Ingredients
Cake
- 130 g pecans
- 145 g dates
- 1 tsp vanilla
- 10 g cocoa powder
Caramel
- 115 g dates
- 1 tsp vanilla
- Cinnamon and nutmeg, to taste (about 1/2 tsp of each)
- 2 tbsp melted coconut oil
- Water, as needed (about 240 ml in total)
Topping
- A handful of pecans
- Cinnamon
- Nutmeg
Method
- Process the pecans in the food processor until you have small crumbs.
- Add the rest of the cake ingredients and blend until the texture starts to bind.
- Press into a small springform tin (about 15 cm), leaving the edges slightly higher than the centre so you can pour the caramel in later. Chill for several hours or overnight.
- Blend all the caramel ingredients, adding the water gradually until you get a flowing caramel consistency.
- Pour into the centre of the cake and spread towards the edges for a lovely dripping effect.
- Top with extra pecans and serve with a spiced plant milk.
Tip
For an even creamier caramel, soak the caramel dates in warm water for about twenty minutes before blending them.
A closer look at raw cacao
Raw cacao (unroasted) keeps more magnesium and antioxidant polyphenols than ordinary roasted cacao - up to two and a half times more, according to analyses. Two teaspoons of raw cacao powder already provide around 20% of the recommended daily intake of magnesium. To go further, head to our article on the benefits of raw cacao.
The full range Cacao
Biovie raw cacao comes from Ecuador, Nacional variety, bought directly from a cooperative under the SPP label (Symbol of Peasant Producers), with partner Rrraw Cacao Factory. Unlike conventional cacao, it is never roasted: the beans ferment, then dry in the sun at under 42 °C, which preserves its nutrients better than high-temperature roasting. It comes as whole beans, cacao nibs, powder or melting paste. To get started, try the nibs, which are easy to add to a yogurt or smoothie without any preparation., 11 products
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You will find raw organic cacao paste in our Raw Cacao range.
FAQ: your questions about pecans
Is it good to eat pecans?
Yes, just like other tree nuts, with a slightly special profile: pecans are among the richest in monounsaturated fatty acids and one of the most generous in copper and manganese. They are also among the most caloric, around 690 kcal per 100 g, which is no flaw but does guide the portion. In raw baking, their tender texture is an asset: they turn into a paste faster than almonds and bind the cake base without any need for added fat.
Are pecans good for cholesterol?
Tree nuts in general are associated with a more favourable lipid profile in several observational studies, and pecans are no exception. The proposed mechanism is simple: they contain very little saturated fat and plenty of monounsaturated fat, along with fibre and phytosterols. That said, no food lowers a level on its own, and the portion matters: a small daily handful in place of a fattier snack, yes; the same handful on top of everything else, the effect cancels out. A result outside the norm is something to discuss with a doctor.
What are the benefits of pecans for the brain?
Pecans provide copper, manganese, magnesium and vitamin B1, four nutrients that contribute to the normal functioning of the nervous system - that is what current data allow us to say, and it is already worthwhile. On the other hand, the idea that a nut "improves memory" is one of those shortcuts often read and not supported by studies. What is certain is that a handful of pecans is a far more nourishing snack than a biscuit, and keeps you going until the next meal.
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