Raw Chocolate Cake

This week I have been very busy with dinner parties and catching up with friends. I am now looking forward having family come over for Christmas, having a bit of time off from work and relaxing at the beach! I made this raw chocolate cake for a dinner party I went to on Tuesday. I made the raw food cake on sunday and it was still perfect on tuesday. Being able to keep a raw cake in the fridge is one of their many advantages! Other benefits of this healthy raw chocolate cake are it is gluten free, grain free, processed sugar free, dairy free, vegan and paleo while still being delicious and crunchy.

This healthy raw chocolate cake contains high levels of fibre to help digestion, protein, antioxidants, magnesium, potassium, good fatty acids and vitamin E.

Ingredients:

serves 8-10

Base:

1 1/2 cups of raw almonds;
1 cup pecan nuts;
1/4 cup of raw cacao powder;
4 tbsp of coconut oil;
3 tbsp of maple syrup;

Filling:

3 ripe bananas;
2 tbsp of maple syrup ( or other sweetener);
2 tbsp of raw cacao powder;
2 tbsp of coconut milk;
1 tbsp of chia seeds; (you can leave them out but decrease the coconut milk)
pinch of salt;

Instructions:

Mix almonds and pecans in a food processor;
Add in cacao powder;
Add maple syrup and coconut oil;
Press down into cake( or tart) mould with your hand or glass.
For the top layer mix in bananas and cacao & salt into the food processor;
Add in maple syrup, coconut milk and chia seeds;
Layer on top of the base;
Top with nuts or cacao nibs;
Set in the fridge for 3 hours or overnight.