Raw Chocolate Cake Heaven – vegan, gluten-free, low sugar 

Serves 6-8

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.

Base

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

1tsp salt

Method

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.

Filling

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

Method

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.

Topping

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.