I’m so excited about this raw chocolate cake. It’s got serious eye candy status but really easy to make. What’s more, it’s positively ‘good for you’ cake.
Free from grains, dairy and sugar but one thing that it’s certainly not free from is taste. Made using just 5 simple ingredients; avocados, coconut oil, raw cacao, nuts and pears, it’s indulgent whilst healthy.
Who said cake was unhealthy? Not any more dear readers. Don’t just take my word for it, give it a bash yourself and let me know what you think.
I love that the filling of this cake uses avocado instead of inflammatory grains. Avocados are amazing for the skin. I can really tell if i’ve not had one for a day or two, my skin just doesn’t have the same glow.
They’re great for protecting the skin from dreaded wrinkles, guarding against photo-aging from exposure to the sun, improving tone and softness. The omega-9 fats from avocados are known to help reduce skin redness and irritation and assist in repairing damaged skin cells. Ok so who’s running to the fridge to crack open an avo?! Hey, Joan collins has one a day and looks pretty good for 82 but I think she may have had a little surgery help too!
- 250g mixed nuts (I used hazelnuts, almonds and brazil)
- 3 medjool dates
- 1 teaspoon of melted coconut oil (if dry)
- Pinch of salt
- 2 large avocados
- 3 tablespoons raw cacao powder
- 80g coconut oil
- 1/2 teaspoon vanilla powder or seeds from one fresh pod
- 1-2 teaspoons honey (optional)
- Pinch of salt
- 3 pears
- 1 teaspoon cinnamon powder
- 1 teaspoon lemon juice
- 1/2 teaspoon honey (optional)
- Handful crushed hazelnuts
- Cacao for dusting
Grease your sandwich tin with a little coconut oil to prevent sticking.
Soak the dates in a little hot water for about 5 minutes to soften. Add the nuts and dates to a high speed processor and blitz. You sort of want this a tad sticky so it holds together but not a wet paste. Add a teaspoon of coconut oil or water if needed to help it stick together. Press into the base of your sandwich tin to form a crust and set in the freezer for an hour.
Combine all the filling ingredients for the raw chocolate cake using a hand blender of high speed food processor like a Magimix until it forms a thick smooth paste. Taste. If not sweet enough for you then add a little honey until it matches your palate.
Peel the pears, slice into segments and brush with a little lemon juice to prevent browning.
Bring 300ml of water to a simmer in a large pan (add the honey if needed but I don’t think it needs it). Add the pears and cover with a lid, poaching the pears for 1-3 minutes until they soften slightly but still el dente.
Carefully remove the pears from the poaching liquid and transfer to a sheet of kitchen roll to absorb the water. When cooled dust with cinnamon.
When the base is set, spoon on the filling, decorate with poached pears and crushed hazelnuts. Place back in the freezer for an hour. It should be firm enough to slice but not frozen.
Dust the raw chocolate cake with cacao for that crowd pleasing WOW factor!