It is brilliant for those who are avoiding unnatural sugars, egg, dairy and flour. Keep an open mind because this will bring a whole new meaning of chocolate indulgence to the table!
- 3 cup almond meal
- 1/2 cup walnuts
- 2/3 cup raw cacao powder
- 1 cup medjool dates pitted
- 1 pinch sea salt
- 1/2 orange rind
- 2 tsp orange juice
- 1 tsp agave syrup
- 1/3 cup medjool dates pitted
- 1/3 cup raw cacao powder
- 1/2 orange rind
- 1/2 avocado ripe
- 30 mls agave syrup
- 30 mls honey
- 1 tsp orange juice
2.Ensure the lid is on, blend until combined, pause to scrape the sides to assist in the mixing.
3.Add dates and orange rind, blend until combined.
4.While processor is running, add juice and syrup through the opening.
5.Remove mixture and place onto a plate.
6.Mould your cake mixture into the shape of a normal baked cake. Apply pressure to ensure the mixture is tightly held together, if it crumbles at all, press harder.
7.Move the cake onto a clean plate, cover lightly and refrigerate while icing is made.
8.Icing: Combine all icing ingredients in the processor.
9.Mix until a well combined, smooth consistency. Scrape the sides of the processor to combine all ingredients well.
10.Refrigerate, lightly covered with foil until required.
You must use a normal food processor for this, blenders will not work for this cake. There is no need to clean the processor between the uses. Ensure you are using cacao powder not cocoa powder. This cake can last for 2 or so days if kept in the fridge. At first I found this a difficult process when trying to form the cake, but with persistence, it takes me less than a minute to get the shape perfect. For something different, try lemon rind or leave the cake chocolate flavour and cover in strawberries when served. If you have left over icing, you can use it as a spread on rice cakes! Kind of like a home-made Nutella.