choc cake

Raw chocolate and coconut cake

This cake is very simple and quick to make with the aid of a food processor. It is dairy, gluten and refined sugar free. The recipe calls for Cacao (although you can also use cocoa), which means ‘food of the gods’. Cacoa is the seed from the tree used to make chocolate, so it’s chocolate in it’s purest form. It’s rich in of antioxidants and helps to get rid of toxins from the body. A 250g bag of organic cacao will set you back about a tenner, which might seem costly, but you only need to use a small amount – about 25-30g per cake – meaning overall it probably works out cheaper than using chocolate. I bought this version https://naturya.com/products/cacao-powder as it was in the holland and barrett penny sale  I love the addition of the rose petals (found in lots of turkish and middle-eastern shops) as decoration, as they not only look beautiful, but add a lovely subtle rose flavour (which reminds me a little of turkish delight).

Raw chocolate and coconut cake

Ingredients

300g firm silken tofu (also works without, but won’t be so quick)

300g coconut cream or solid part of 500 ml tin of coconut milk kept in fridge for at least 4 hours of overnight

30g cacao (or cocoa)

1/2 cup of date syrup

1 tsp of ground cardamom (optional)

1 tbsp of desicated coconut and/or edible dried rose petals to decorate (optional)

Base Ingredients

150g walnuts

150g dates

1 tbsp cacao

30g coconut oil, melted

1 tbsp date syrup

Method

  1. Line a cake tin or baking tray with baking parchment
  2. To make the base, blend the walnuts in a food processor until fine. Add the remaining base ingredients and blend until smooth. Press into the tin and refrigerate whilst you make the filling
  3. Put the remaining ingredients in the food processor and blitz until smooth. You may have to scrape down the sides with a spatula and blitz again. Taste and add a little more date syrup if required.
  4. Spoon the mixture in the tin, and put in the freezer for at least 2 hours.
  5. Once set, remove from freezer and sprinkle over with your choice of topping, such as edible rose petals (gives a nice subtle Turkish delight type flavour) or desiccated coconut.
  6. Defrost the cake in a cool place about  2 hours before serving and cut into slices. You will either need to eat the cake straight away, or put any pieces you don’t eat back in the freezer.

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