Easy no bake Chocolate Nut Raspberry fridge Cake

When I tell you this deliciously rich, no bake Chocolate nut and raspberry fridge cake is the ultimate treat, and super easy to make,  I really mean it. Plus as an added bonus it has some surprisingly healthy ingredients in it.  So break out a slab of dark chocolate or two and get your freshest nuts for an overnight cake that will knock the socks off any other chocolate dessert you have tasted in a very long time.

Chocolate-raspberry-mousse-cakeThe chocolate and raspberry filling is a perfect combination which I absolutely love, and this filling can be used for a variety of other desserts.  The raspberry does amazing things to the taste of the chocolate, so make sure you have this very important ingredient.

Yes, it does have cream and chocolate in it, but its all about the amazing base, made with almonds and cashews, dates, syrup, coconut oil and cacao ( or cocoa powder if you can’t get cacao).  These are blended together to form a thick  base, which when chilled in the fridge forms a delicious crust for the chocolate filling. Its a totally different taste to your basic  fridge cake recipe , so why not try it and see what you think.  You will be pleasantly surprised.

Chocolate and cream

The base is sprinkled with toasted macadamia nuts and then topped with the chocolate filling, and then refrigerated overnight.   Serve with a dash of vanilla bean ice cream or as is.


Its also fabulous for an afternoon tea.  Its rich so you will only need small slices which makes it go a lot further.


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4.0 from 2 reviews
Chocolate Nut and Raspberry Truffle Cake
Serves: 12
  • 1 cups (60g)raw almonds
  • ⅔cup (100g)cashews
  • 8 dates (140g) pips removed
  • ¼ cup raw cacao powder, extra for dusting (or cocoa powder)
  • 2 tblsp rice malt syrup( or maple syrup)
  • 1tsp coconut oil
  • 1 tsp vanilla extract
  • 200ml cream
  • 1½cups (185g) frozen raspberries
  • 200g block dark chocolate
  • 200g block milk chocolate
  • 1 cup macadamia nuts, roasted plus extra to serve
  • ice cream to serve
  1. Grease and line base and sides of 20cm springform cake pan.
  2. Put almonds, and cashews into food processor and chop. Add dates, cacao, syrup, oil and vanilla and combine until ingredients form a paste. Press into base of pan and refrigerate for 1 hour.
  3. Combine cream,and raspberies in a pot over medium heat . Break the two blocks of chocolate into a large heatproof glass bowl.
  4. Once cream/raspberry mixture reaches boiling point pour through a seive into the bowl of chocolate. Mush the raspberries through the seive and discard the seeds. Stir until chocolate is melted and smooth. Cool slightly.
  5. Chop macadamias and sprinkle over base of refrigerated cake base.
  6. Pour chocolate mixture over. Refrigerate overnight to set. Remove cake from pan and transfer to a serving plate, dust with extra cacao.
  7. Serve chilled with vanilla ice cream and extra macadamias.


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  • Reply Tracey May 12, 2015 at 11:25 AM

    I love the idea of raspberries. Can you taste them in the chocolate

    • Reply Shades of Cinnamon May 12, 2015 at 11:29 AM

      Hi Tracey – yes there is a beautiful raspberry flavour to the chocolate which I think is quite unique. It would also make a lovely mousse.

  • Reply Dalia May 12, 2015 at 11:27 AM

    Interesting cimbibation for the base. I love the look of this cake

    • Reply Shades of Cinnamon May 12, 2015 at 11:29 AM

      Thanks Dalia, hope you get a chance to make it. Let me know what you think if you do.

  • Reply Georgina @theamazingflavoursofbrazil.com May 13, 2015 at 2:41 AM

    I agree with you Ev, how can one go wrong with chocolate, nuts and raspberries? Indeed it is the ultimate treat, it must melt in the mouth! Beautiful shots too!

  • Reply eric May 13, 2015 at 12:38 PM

    Its DELICIOUS…..

  • Reply Azu May 20, 2015 at 1:17 AM

    Wow this cake looks so delicious! Besides it’s a healthy recipe, my type of cake

    • Reply Shades of Cinnamon May 20, 2015 at 7:09 AM

      Thanks, Its great and very rich so only a tiny slice needed to satisfy the chocolate cravings.

  • Reply Jenn May 22, 2015 at 3:02 AM

    Wow! This looks amazing!

    • Reply Shades of Cinnamon May 22, 2015 at 7:19 AM

      Thanks Jenn it really is – the base is so delicious to use with other fillings as well. I am working on a key lime pie using avocado. I think its going to be amazing, as well as being super healthy.

  • Reply Christine Macpherson July 11, 2015 at 9:47 PM

    Looks great, does it need double cream or single cream, or what is the fat level of the cream to be please. This makes a big difference to the success of the pud.

    • Reply Shades of Cinnamon July 12, 2015 at 12:52 AM

      Hi Christine, I used a single cream, as the slabs of chocolate are sufficient to firm the chocolate filling. If you use a double cream the chocolate filling is definitely firmer. Its a matter of preference as I have tried both and preferred the softer consistency.

  • Reply Joanie February 15, 2018 at 6:37 PM

    Thanks Ev for the recipe. Will let you know how it turns out. All of your recipes look absolutely stunning and I know that most of them taste even better. (Lucky me)..

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