Guilt-free chocolate indulgence!
Spring is a great excuse to make this amazing, sugar-free chocolate cake, topped with delicious seasonal stawberries. Served cold, it’s beautiful on a warm evening – or anytime of day really!
Serves up to 12 people (depending upon the size of each slice!)
Ingredients
Nuts base
1cup cashews
1cup macadamias
1cup almond/almond flakes
1/2cup walnuts
1cup pitted dates
1tbs coconut oil
Chocolate topping
2 ripe avocados
1cup cacao powder
3/4cup coconut cream (chilled)
1tsp vanilla essence
1tsp lemon zest
2tbs maple syrup or honey
Method
Nut base
Process all nuts and pitted dates in a food processor with coconut oil until mushy and sticky – add more dates if texture is too dry or crumbly. Remove mixture and press evenly into a cake tin with a layer of baking paper at the bottom. Chill in the fridge for 1 hour.
Chocolate topping
Process avocado, cacao powder and maple syrup in a food processor and add the coconut cream slowly until mixture becomes thick and creamy. Pour the topping on top of the chilled nut base and spread evenly. Chill the cake in the freezer for about 8 hours to set. To serve: bring cake to room temperature (about 20 minutes), remove from tin and peel the paper. Decorate with seasonal fruits and/or berries.
Enjoy!
