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Conquer the day the healthy way™
  • Raw Chocolate Raspberry Cake




  • 2 cup pecans
  • 1/4 cup cacao powder
  • 1/4 cup rice malt syrup
  • 2 tablespoons coconut oil, melted
  • pinch of sea salt


  • 2 1/2 cups of raw cashews
  • 1/2 cup Tropeaka Raw Cacao Powder
  • 1/2 cup rice malt syrup
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla powder
  • 1-2 tablespoons of coconut milk (or milk of your choice)
  • pinch of sea salt
  • 1/2 cup frozen raspberries, blended


  • Coconut icecream (dairy-free)


  1. To make the crust, line the base of a round spring form cake pan with baking paper.
  2. Process pecans in a food processor until chunky crumbs form. Add remaining ingredients and process until just combined. Pour mixture into prepared pan. Press into base to cover evenly. Place in freezer to set.
  3. To make filling, process cashews until fine crumbs form. Add remaining ingredients except milk and raspberries and cocoa. Process until mixture turns into a smooth and creamy batter. Add milk as necessary to smooth out mixture.
  4. Divide mixture into half, adding cocoa powder to one half and blended raspberries to the other.
  5. Pour cocoa mixture into tin, and freeze for 30 minutes.
  6. Pour raspberry mixture on tin and freeze for 30 minutes.
  7. Remove from freezer and decorate with edible flowers, berries and pistachio nuts.
  8. Optional: Serve with dairy-free coconut icecream.