Vegan Krembo Raw Food Cake

Krembo cake (chocolate-coated marshmallow treats) with pecan and date base, cashew cream and a layer of raw chocolate

  • DessertsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 12Serving/Unit


The Bottom
Pecan, 1 cup
Cocoa powder, 3 flat tablespoons
Medjool date, 6 units
Maple syrup, 1 tablespoon
Thin salt from the Himalayas, 1 pinch
The Cream
Cashew, 2 cups
soaked (at least two hours)
Young Thai coconut "meat", 1¼-1½ cups
Coconut oil, 3/4 cup
Vanilla extract, 2 tablespoons
Thin salt from the Himalayas, 1 pinch
Maple syrup, 3/4 cup
Organic kudzu, 2 tablespoons
an edible herb
Water, 4 tablespoons
The Chocolate Layer
Pure Cocoa Butter, 60 g
Cocoa pulp, 85 g
Maple syrup, 6-8 tablespoons


The Bottom:
1. Grind all the ingredients in a food processor until a sticky ball is obtained.
2. Tighten the mixture to the cake pan.
The Cream:
1. Put all the cream ingredients in the blender except the maple syrup and kudzu (mixed with the water), and mix until smooth.
2. Gradually add the maple syrup, check the taste and add sweetness (maple syrup) if necessary - it is recommended not to add more than 1 cup of maple syrup.
3. Mix the kudzu in the cold water and add to the blender.
4. Pour the cream on the bottom of the cake and put in the freezer for 1 hour.
The Chocolate:
1. Melt in a Bain Marie the cocoa butter and cocoa pulp, and mix until combined.
2. Remove from the heat, add the maple syrup and stir.
3. Pour over the cake (after stabilization in the freezer).
4. Enjoy (:

Total time: 1-2 hours

Equipment: food processor or blender, rectangular cake pan (15X25 cm) or a round cake pan (18 to 20 cm in diameter).

Nutritional Values Serving/Unit 100 Grams
Calories 530 cal 490 cal
Proteins 6 g 6 g
Carbohydrates 40 g 37 g
Fat 32 g 30 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Vegan Krembo Raw Food Cake
Wonderful raw food dessert