Chocolate Cake/Dessert

Chocolate Cake/Dessert
OHE

Gluten & Dairy Free

You will need: 18cm spring-form cake tin and a food processor.

Ingredients

Base

  • 1 cup pitted medjool dates
  • 1 cup slivered almonds – plain (or roasted which is delicious, but not raw J, & nuts of your choice)
  • 1 tsp organic vanilla essence
  • 2 tbsp organic cacao

Topping

  • 4 avocados – ripe
  • ¼ tsp salt
  • 1 tbsp organic vanilla essence
  • ¼ cup plus 2 tbsp Agave Syrup (or Maple Syrup – to make this sugar-free you can use liquid stevia to taste)
  • 1/3 cup organic cacao
  • ½ cup melted raw dark chocolate

Method:

Base

  • Place all crust ingredients into a food processor until dough-like consistency
  • Tip – if your dates are dry and the dough is not sticking together add 1-2 tbsp of water and process again
  • Line the base of a spring-form pan with baking paper and lightly brush with olive oil
  • Press the dough evenly into the spring-form pan until evenly covered. Set overnight

To Serve:

  • Remove from freezer half an hour before serving & remove the dessert from the tin remembering to peel off the paper on the base
  • Slice fresh strawberries and decorate. Drizzle with Agave Syrup. Keep refrigerated until required
  • Serve and enjoy J!

Note: This is an amazingly quick & easy dessert to make & absolutely delicious. You could make it as individual serves in a muffin tin – either way it is impressive!