Chocolate Raspberry Chia Jam Cake
Ingredients
Almond brownie base
- 3/4 cup almonds (I used activated)
- 1/4 cup shredded coconut
- 1 Tbsp cacao/cocoa powder
- Pinch salt
- 6 medjool dates, pitted
- 1 Tbsp roast almond butter
Chocolate layer
- 1 1/2 cups raw cashews, soaked 4 hrs then drained
- 2 Tbsp cacao powder
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/3 cup pure maple syrup
- 30g cacao powder, melted*
- 1 Tbsp coconut oil, melted*
Raspberry chia jam
- 1 cup raspberries
- 1 tsp chia seeds
- 1 tsp pure maple syrup
- Splash water
Raspberry layer
- 1 cup raw cashews, soaked 4 hours then drained
- 3/4 cup raspberries
- 1/2 cup coconut milk
- 1/4 cup pure maple syrup
- 30 grams cacao butter, melted*
- 2 Tbsp coconut oil, melted*
- Squeeze lemon juice
Preparation
Melt the coconut oil and cacao butter by setting them in a heat-proof bowl over simmering water, then remove from heat and allow to cool before using.
Add the first four ingredients for the almond brownie base to a high-speed food processor and pulse until small crumbs form.
Add the dates and almond butter to the processor and pulse until the mixture is sticky, adding an extra date if necessary.
Press the base mixture into a lined 7 or 8 inch springform cake pan.
For the chocolate layer, add all ingredients to a high-speed blender and blend until silky smooth.
Pour the chocolate mixture over the base and set in the freezer for 30 minutes.
For the raspberry chia jam, add all ingredients to a saucepan and cook over low heat for approximately 10 minutes, stirring throughout.
Allow the jam to cool for 10 minutes, then spread it over the chocolate layer.
Set in the freezer while preparing the next layer.
For the raspberry layer, add all ingredients to a high-speed blender and blend until silky smooth.
Pour the raspberry mixture over the chia jam layer and set in the freezer overnight.
Allow the cake to thaw in the fridge the next day.
Top with fresh fruit before serving.
