Sam’s raw chocolate cake

rawchoccakeIngredients for the Base

  • 2 cups of pecans
  • 1/4 cup of cacao powder
  • 1/4 cup of rice bran syrup (Sam uses some rice bran syrup and about 4 dates)
  • 2 tablespoons of coconut oil
  • pinch of sea salt

Method for the Base

Blend all of the above in a food processor (it is easier to do the nuts first).  Once combined place in a greased springform round cake tin and press down firmly, then place in the freezer.

Ingredients for the Filling

  • 1 cup raw cashews
  • flesh of 2 avocados
  • 1 tsp vanilla essence
  • 1 cup of cacao powder (less or more to taste)
  • 1/2 cup of rice bran syrup, or maple syrup, or raw honey (add more or less to taste)
  • pinch of sea salt
  • frozen raspberries

Method for the Filling

Blend all of the above ingredients in the food processor, except for the raspberries (it is easier to blend the cashews first).

Once you have a smooth consistency and you are happy with the taste, fold in the raspberries.

Then smooth this mixture over the top of the base.  Decorate with more raspberries, rose petals and lavender petals.

Place in the fridge or freezer (Sam keeps hers in the freezer to stop her picking at it!)

Remove and defrost to suit your taste.