+ the healthy chef recipes +

RAW CHOCOLATE CAKE

Dates give a lovely natural sweetness that replace traditional cane sugar for this easy chocolate cake recipe.   They are also high in minerals, potassium, chromium, magnesium and iron. Cacao is high in magnesium and iron  and contains more antioxidants than red wine or green tea. Cacao also contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain.  It contains the stimulants theobromine and caffeine that can increase alertness and give you a pleasurable sensation similar to the high people get after exercise.

WHAT’S GREAT ABOUT IT:

Walnuts are a delicious source of omega 3 EFA’s (essential fatty acids) which are critical for good health. However, the body cannot make them on its own. For this reason, omega-3 fatty acids must be obtained from food, thus making outside sources of these fats “essential.” Health benefits of omega 3 are helping to lower cholesterol levels, reduce high blood pressure, improves symptoms of arthritis, improves mental health as the brain is 60% fat and needs omega 3 to function properly.

 

+ ingredients & methods +

ingredients (Makes 1 cake.)

Cake

500g walnuts
3 heaped tablespoons raw cocoa powder or Naked Chocolate
2 heaped  tablespoons healthy chef chocolate WPI or organic chocolate maca
1/2 teaspoon cinnamon powder
1/4 teaspoon salt
22 pitted fresh dates
zest from 1 orange + a little juice
1 teaspoon vanilla extract

 

Chocolate frosting
2 ripe avocados, skin and stone removed
6 fresh pitted dates
1/2 cup water or almond milk

1/2 cup Naked Chocolat Dark or raw cacao powder

1/4 cup cold pressed coconut oil
1 teaspoon vanilla bean extract
Pinch of sea salt

method

  1. Combine walnuts, cocoa powder, cinnamon and salt.
  2. Process until ground, but not too fine.
  3. Add dates, orange zest and vanilla.
  4. Process again. Test and see if the cake starts to come together when pressed, if not add the juice of 1/2-1 orange then process again.
  5. Press cake into a 15cm small round baking tin – spring form is best. I normally line the cake tin with baking paper first so I can easily remove the cake afterward.
  6. You don’t bake this chocolate cake.  Just place into the fridge for at least 2 hours to chill and set.
  7. Remove from the tin.
  8. Combine chocolate frosting together in a high speed blender until smooth and creamy.
  9. Spread over the cake.
  10. Refrigerate until ready to serve.
+ notes & inspiration +

Decorate with fresh strawberries or raspberries.

+ more to love +