Easter Chocolate Cake Recipe

Happy Easter everyone!

What does Easter mean to you? For me, it’s a time of light, rebirth and new beginnings.

As I started spending it in the UK I also found out it’s a time for CHOCOLATE! haha! Are you with me? 

You could very well start making some chocolate eggs that you completely have control over and decide what goes inside, but who has time for that?

My approach is: if it can be done as healthy, tasty and good looking in less time, let’s go with the latter option! It’s Easter Chocolate Cake time! 

In the run-up to Easter, I am sharing a mind-blowing recipe with you that has stolen many hearts along the way. Just so you have time to stock up on ingredients and make it in advance. It’s always better after it sits overnight. 

This cake is like a little black dress: it never goes out of fashion and if you make it for any occasion you won’t go wrong with it.

I was joined in my kitchen by the delightful Ophelie from Ophelie’s Journey, a French lifestyle blog and we made the cale together.

If you want to see how it’s done and get your chocolate dose, check out the video:

This recipe is an adaptation from my cookbook, Cooking from Your Heart, of the Raw Chocolate Ganache.

Happy chocolate making!




50g Brazil nuts, soaked

50g coconut oil

50g coconut flakes

50g figs

50g cacao nibs


250g figs

100g cacao

100g coconut oil

150g tahini

100g frozen cherries




  1. In a food processor pulse the base ingredients until you have a sticky and chunky consistency. Transfer to the cake tin creating a layer and press it down firmly with your hands. Place in the freezer until you finish the second part. 


  1. Blend the figs with 100ml water to create a paste. If you don’t have a powerful blender this may kill your blender, so make sure you add enough water to blend, but not too much because it can ruin the consistency of the cake. You could also use a food processor, but it wouldn’t be that smooth.
  2. Add to the blender/or processor (whichever you’re using) the cacao powder, salt, coconut oil and tahini and mix until they’re all a creamy paste, like a butter. 
  3. Remove the cake tin from the freezer and pour the paste on top of your base. Place the cherries all over inside the paste and press gently to push them in. You can have them sticking out or fully immersed. Return to freezer for 4-5 hours or overnight.
  4. Decorate with contrasting ingredients, like bee pollen or coconut flakes and freeze dried raspberries.Wishing you peaceful, light and blessed holidays! Until next time, be amazing! Lots of love,
    Denisa xxo 
Feel Lighter and Energised in 5 Days Challenge

P.S. Just before you head off, check this out…I’m putting together an amazing Feel Lighter and Energised in 5 daysChallenge. Because spring cleaning is not just for your home!

Do you feel like you could benefit from with a mini digestive break, a few kg’s less, increased energy and radiant skin?

I’ll be running this guided FREE Spring Clean Challenge starting April 14th 2018.

We’ll do 3 days of liquids, green juicing and smoothies, followed by 2 days of raw foods and yummy recipes.

All you need to do is register here and follow the instructions in the email. 


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Hi there beautiful! I’m Denisa, Health Coach, Shamanic Healer, Plant Based Chef

Whether through food or developing an emotional and spiritual practice, my passion is to help you lead a much healthier, happier and fulfilled life, without being constrained by appearances or a poor relationship with what and how you're eating.

Food is so much more than fuel. Food is an experience. It's passion, energy, memory, connection, and plays a big role in the healing of our minds and our bodies.

On this website, you can find recipes and lifestyle tips and explore different ways of healing through food and I'll be there for you every step along the way, as your coach and mentor to guide you back to better health.




Copyright © Denisa Ratulea, 2020. No section on this website, recipe or image can be reproduced without permission. All rights reserved.
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