Chocolate Celebration Cake
Ingredients
- 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
- 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 coconut butter, melted*
- 2 Tbsp coconut oil, melted*
- Squeeze lemon juice
Preparation
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 date if the mix isn’t sticky enough. Press base into a lined 7 or 8 inch springform cakepan
Chocolate layer
Add all ingredients to a high speed blender and blender until silky smooth
Pour over base and set in freezer for 30 mins
Add all ingredients to a saucepan and cook over low heat for approx 10 mins, stirring throughout
Allow to cool for 10 mins, then spread over chocolate layer
Set in freezer while you make the next layer
Add all ingredients to a high speed blender and blender 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
To melt coconut oil and cacao butter, set in a heat proof bowl over simmering water
Once melted, remove from heat and allow to cool before blending with remaining ingredients
