Having a celebration doesn’t have to mean ruining your healthy eating plan as shown by the talented @panaceas_pantry
We present to you this amazing chocolate, raspberry and chia jam celebration cake.
Ingredients
85g (3/4 cup) almonds
17g (1/4 cup) shredded coconut
1 Tbsp cacao powder
Pinch salt – try our pink Himalayan salt
6 medjool dates, (pitted) or our organic pitted dates
1-2 Tbsp roast almond butter
1. Add first 4 ingredients to a high-speed food processor and pulse until small crumbs form.
2. Add dates and almond butter and pulse. Add an extra almond butter if the mix isn’t wet enough- when rolled in the palm of your hand it should hold well, but not be so wet it’s sticky. Press base into a lined 8 inch springform cakepan.
Chocolate layer
220g (1 1/2 cups) raw cashews, soaked 4 hrs then drained
18g (3 Tbsp) cacao powder
1 tsp vanilla extract
125g (1/2 cup) coconut milk
200g (1/3 cup) pure maple syrup
30g cacao powder, melted*
15g (1 Tbsp) coconut oil, melted*
1. Add all ingredients to a high speed blender and blender until silky smooth. Pour over base and set in freezer for 30 mins.
Raspberry chia jam
120g (1 cup) raspberries
1 Tbsp chia seeds
1 Tbsp water
1 Tbsp lemon juice
1. Add all ingredients (except lemon juice) to a saucepan and cook over low heat for 5-10 mins, stirring throughout. Turn off heat and stir through lemon juice. Spread over chocolate layer.
Raspberry layer
140g (1 cup) raw cashews,, soaked 4 hours then drained
120g (1 cup) raspberries
85g (1/3 cup) coconut milk
75g (1/4 cup) pure maple syrup
40 grams coconut butter, melted*
30g (2 Tbsp) coconut oil, melted*
Squeeze lemon juice
1. Add all ingredients to a high speed blender and blender until silky smooth. Pour over chia layer and set in the freezer overnight. Allow to thaw in the fridge the next day, and top with fresh fruit before serving.
Notes:
To melt coconut oil and cacao butter, add 2cm water to a saucepan and bring to the boil. Add oil and cacao butter to a heatproof bowl, and set this on top of the saucepan (it should NOT be touching the water). Reduce heat to low and gently melt. Once melted, remove from heat and allow to cool before blending with remaining ingredients (use your finger to test- it should feel warm, not hot).
Enjoy!
