This delicious cake is made from a base of ground pecans and almonds with a filling of avocados, coconut oil and antioxidant boosting raw cacao
This creamy raw chocolate cake with almond butter frosting is a chocaholics dream!
Pecan and almond base
160g ground almonds
3 medjool dates
2 tablespoons of water
Raw chocolate cake filling
3 medium avocados
50g coconut oil
50g raw cacao powder
2 tablespoons of honey
1 heaped teaspoon of vanilla powder (or the seeds from 1 fresh vanilla pod)
2 teaspoons of almond butter
1 – 2 tablespoons of almond butter
25g flaked almonds
how to make it…
Make the base…
Grease a 20 inch spring based sandwich tin to prevent sticking. Soak the dates in a little warm water for 5 minutes to soften. Drain.
Blitz the pecans, ground almonds and dates together in a high speed food processor. (I used a Vitamix.) If it’s a little dry (all depends how moist your dates are) add 1 or 2 tablespoons of water or a little coconut oil.
It needs to be firm but moist so it’s sticky. Give it a stir and blitz for a few more seconds if needed until combined. If you don’t have a food processor, replace the pecan/almond mix with 220g of ground almonds.Press the nut mixture into the base of your tin and set in the freezer for 30 minutes.
Make the filling…
Mix all the filling ingredients together using a hand blender or food processor. Spoon onto the base and level. Set in the freezer for about an hour.When the cake is set, remove from the freezer. Wipe the outside edges of the cake tin with a hot cloth to loosen the cake and push the spring-from base up to remove the case.
The easiest way to remove the tin base is to use a palate knife and gently ease it all the way around until you can slide the raw chocolate cake off the base.Place on a serving platter and drizzle with almond butter and flaked almonds. Rest for about 15 minutes out of the freezer to soften.
A good dollop of coconut yoghurt pairs very nicely with it too.
More Recipes from Jo over at:www.paleocrust.com