Vegan Chocolate Raspberry Chia Jam Cake
Ingredients
Base
- 85g (3/4 cup) almonds (used activated)
- 17g (1/4 cup) shredded coconut
- 1 Tbsp cacao powder
- Pinch salt
- 6 medjool dates, pitted
- 1-2 Tbsp roast almond butter
Chocolate layer
- 220g (1 1/2 cups) raw cashews, soaked 4 hrs then drained
- 18g (3 Tbsp) cacao powder
- 1 tsp vanilla extract
- 125g (1/2 cup) coconut milk
- 100g (1/3 cup) pure maple syrup
- 30g cacao powder, melted*
- 15g (1 Tbsp) coconut oil, melted*
Raspberry chia jam
- 120g (1 cup) raspberries
- 1 Tbsp chia seeds
- 1 Tbsp water
- 1 Tbsp lemon juice
Raspberry layer
- 140g (1 cup) raw cashews, soaked 4 hours then drained
- 120g (1 cup) raspberries
- 85g (1/3 cup) coconut milk
- 75g (1/4 cup) pure maple syrup
- 40 grams cacao butter, melted*
- 30g (2 Tbsp) coconut oil, melted*
- Squeeze lemon juice
Preparation
Base
Add first 4 ingredients to a high-speed food processor and pulse until small crumbs form.
Add dates and almond butter and pulse. Add an extra almond butter if the mix isn’t wet enough - when rolled in the palm of your hand it should hold well, but not be so wet it’s sticky. Press base into a lined 8 inch springform cakepan.
Chocolate layer
Add all ingredients to a high speed blender and blend until silky smooth. Pour over base and set in freezer for 30 minutes.
Raspberry chia jam
Add all ingredients except lemon juice to a saucepan and cook over low heat for 5-10 minutes, stirring throughout. Turn off heat and stir through lemon juice. Spread over chocolate layer.
Raspberry layer
Add all ingredients to a high speed blender and blend until silky smooth. Pour over chia layer and set in the freezer overnight. Allow to thaw in the fridge the next day, and top with fresh fruit before serving.
Notes
To melt coconut oil and cacao butter, add 2cm water to a saucepan and bring to the boil. Add oil and cacao butter to a heatproof bowl, and set this on top of the saucepan (it should not be touching the water). Reduce heat to low and gently melt. Once melted, remove from heat and allow to cool before blending with remaining ingredients (use your finger to test - it should feel warm, not hot).
