This cake has a rich velvety chocolate texture and flavor. There is only 1 tablespoon lemon juice, a very slight tang, to really allow the chocolate flavor to be the star. It is not overly sweet, as I wanted to bring out the chocolate flavor. If you taste the batter after blending and want it sweeter, add 1-2 tablespoons more of the coconut sugar, not the syrup, as you don't want to add extra liquid.
I did not soak my cashews at all, but if you do not have a high-powered blender like a Vitamix, then you MUST soak your cashews overnight in a bowl of water, drain, rinse and proceed. This mixture is very thick and you will have major trouble getting it smooth otherwise. A regular blender is not likely to work, but a strong food processor should, as long as you soak them overnight. After soaking, drain and rinse and set aside.
You will need a 6 inch round springform pan for this cake. Add a piece of parchment paper on the bottom of the pan inbetween the two pieces of the pan. I very lightly greased the insides just for easy removal later.
Prepare the crust by adding the almonds, cocoa, sugar and salt to a food processor and process until it is a fine meal texture, about 30 seconds. Add the syrup and vanilla and process again just until it comes together in a chunky ball. Press the mixture into the prepared springform pan, making sure it's flat and even around the edges. Set aside.
For the filling, make sure to go in this order. Add the cashews, water, lemon juice, syrup and vanilla to your vitamix or food processor. Process, starting on slow at first and work your way up to high speed until it's completely smooth. It will be very thick and you may need to scrape the sides once, but make sure it's totally smooth before adding the dry ingredients! Once totally smooth, add the salt, sugar and cocoa powder and slightly stir it into the mix. Don't blend yet, it will be too thick.
Melt your cocoa butter in the microwave or over a double boiler. For 100% raw, put the cocoa butter in a bowl over a bowl of boiling water and let it melt. If doing in the microwave, heat it in 30 second intervals, up to 2 minutes stirring in between. Once it's almost all melted, remove and stir until it's 100% dissolved. 90 g will yield exactly 1/4 cup + 2 tablespoons melted cocoa butter, which is exactly what you need for the cake to firm up. Pour into the blender and process until completely smooth. It will be VERY thick like a pudding. Do your best to stir with a spoon to loosen and blend again, just to make sure it is all mixed and smooth. Taste and if you want it sweeter, add 1-2 tablespoons of coconut sugar and not the syrup, you don't want extra liquid. Pour over your crust and smooth the top with a spoon. Make sure to scrape out all that chocolatey goodness from the blender, it is very thick.
Place in the freezer for several hours until set. I left mine in overnight. Or you can place in the fridge to set, but it will take much longer. If you freeze it overnight, remove it around 20 minutes before serving and it is the perfect firm, smooth texture. Once it has fully set from the freezer, keep it stored in the fridge and then it will always be the perfect texture to eat immediately from the fridge. Just wait until you take a bite! Garnish with chopped chocolate and raspberries, if desired!
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