Prepare a 7-8” round spring-form cake tin with a free base for ease of getting cake out in one piece. Line the tin with baking parchment. Amounts are approximate, unlike when making a cooked cake, so adjust to your taste.
150g soaked almonds, peeled and ground (option: use ground almonds)
100g fresh medjool dates
10g raw cacoa powder (option: cocoa powder)
handful of dried sour cherries (soaked for 1 hour)
handful of raw cocoa nibs
Soak the almonds over night or for minimum of 6 hours, drain rinse and peel. Grind the almonds in a food processor or nut mill.
Blend the de-stoned dates in processor add the ground almonds and salt to form a dough.
Drain the soaked sour cherries, add to the dough and mix. If needed add some cherry soak water for a damper dough. Line a spring form tin with paper, and press the dough into the bottom to form a base. Sprinkle with cocoa nibs, for added crunch. Cover with cling film and leave to harden in the fridge for half an hour or longer.
2 ripe medium avocados
80g coconut oil
50g raw cacoa powder
80g agave nectar/maple syrup/palm sugar
1 vanilla pod beans
pinch of salt
Blend all filling ingredients till smooth , like a silky chocolate mousse. Spoon this over the base and leave in fridge for one hour, or 10 minutes in freezer if in a rush.
Top with raspberries or other fruits, chocolate curls, edible flowers or a dusting of cocoa powder. This cake is super rich so cut small slices and enjoy.