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Raw cacao reishi cake recipe

Ana Food
  • Raw cacao reishi cake recipe
  • Raw cacao reishi cake recipe

To celebrate World Chocolate Day 🍫 and our love of medicinal mushrooms🍄, we asked Ana (Sweet Nourishments) to create a delicious cake incorporating both of these wonderful ingredients... she didn't let us down.                                                                      


  • Food processor
  • 8’’ square baking dish (ideally with a removable bottom)
  • Baking paper
  • 2 Pots and bowls (for bain-maries - a bowl over a gently simmering pot)
  • Whisk
  • Spatula
  • Measuring cups 
  • Spoons


A day ahead of making the cake...

  • Place 2 tins of full fat organic coconut milk in the fridge so cream can separate.
    It is essential to leave about 12 hrs for this process to happen.

Chocolate-almond base

  • 165g almonds
  • 6 medjool dates
  • 25g 70% dark chocolate (use dairy-free for vegan alternative)
  • 2 tbsp raw cacao powder
  • 1 tbsp coconut oil (at room temperatre)
  • Pinch of salt

Chocolate mousse layer

  • 110g cacao butter
  • 5 tbsp raw cacao powder
  • 5 tbsp maple syrup
  • 1⁄2 cup coconut milk (separated liquid part from the tin)
  • Pinch of salt

Reishi-coconut layer

  • 240g coconut cream (more solid seprated part from the tin)
  • 40g creamed coconut
  • 40g cacao butter
  • 1 tbsp maple syrup
  • 1⁄2 tbsp coffee  (espresso)
  • 1 tsp reishi extract (Mushroomist)
  • 1 tsp vanilla extract


  • 4 – 5 tbsp cacao nibs



  • Remove 240g of coconut cream (the more solid part) from the resting, refridfgerated tins.  Place in a bowl - set aside. 
  • Melt together 40g of cacao butter and 40g of creamed coconut in a bain-marie and leave on the side to get to room temp – these two steps are for coconut reishi layer and it is best to do this first to save waiting time.

Chocolate-almond base

  • Line a baking dish with baking paper.
  • Soak the dates in hot water.
  • While they soak, pulse the almonds into small, coarse peices in food processor  (neither chunks, nor fine powder, somewhere in the middle).
  • Strain the dates, add to the food processor with the almonds and remaining base layer ingredients.
  • Blend just until a sticky mass forms (check by pressing some of it between your fingers, if sticks together - you're grand!)
  • Press the mixture vening into the lined baking dish, refridgerate while you crack on with the rest...

Chocolate mousse layer

  • Rinse the bowl and the blade of food processor.
  • Set up anothe baine-marie: first melt the cacao butter.
  • When melted add in the rest of the chocolate mousse ingredients and whisk until also melted and incorporated.
  • Pour the chocolate mixture over the base and leave in the fridge to set for just under 1hr. Super easy! Don’t rush 🏃

Reishi-coconut layer

  • When your coconut cream and cacao butter mixture has reached the room temperature add the coconut cream, coffee, maple syrup, vanilla and reishi into a food processor and blend just until incorporated, then start adding the cacao butter mixture tablespoon by tablespoon (very important! Don't rush 🏃) while blending on a slow speed.
  • When incorporated pour the mixture on top of the chocolate layer (make sure it's set first).


  • Sprinkle with cacao nibs and leave in the freezer overnight.


  • For serving it is best to remove the cake from the freezer about an hour before it's needed.
  • Slice up and indulge the flavours! 

Oh, and the levftover coconut cream and liquid from tins... don't forget to minimise waste, you can use this in smoothies or curry 😊


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