1. In a double boiler heat the coconut cream with the chocolate spice blend. Once combined and smooth. Add the chocolate chips and melt it while stirring frequently.
2. In a cake pan sprinkle the chocolate spice blend at the bottom. Top it with a layer of chopped nuts.
3. Pour the chocolate mixture slowly and as it rises in height, sprinkle more spice blend and nuts in layers to avoid the chocolate sticking to the pan. Finally finish it with more nuts and spice blend. Cover and place in a freezer to chill and set.
4. Serve the cake cold and garnished and decorated with raspberries and rose petals.