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+ the healthy chef recipes +

A RAW CHOCOLATE CAKE FOR VALENTINE’S DAY

RAW CHOCOLATE CAKE

This delicious  no-bake, one-bowl cake from my new cookbook HEALTHY BAKING – CAKES, COOKIES + RAW. It so easy to make and bursting with feel-good nutrients and powerful superfoods. The perfect cake to make on Valentine’s Day or any special occasion for the ultimate guilt-free chocolate indulgence.

WHAT’S GREAT ABOUT IT

Walnuts are a delicious source of omega-3s which are critical for good heart health. They are also high in the amino acid tryptophan which helps to make serotonin – the FEEL GOOD hormone responsible for feelings of wellbeing and happiness. Cacao is also rich in a compound called resveratrol, the same that’s found in red wine.  Resveretrol helps to control inflammation and protects your brain as well as calm the nervous system. Research also suggests that resveratrol can support mental health by increasing the brain’s production of feel-good endorphins and serotonin. Dates are rich in vitamin B6, B5, niacin, magnesium, manganese, copper and potassium,  all the important nutrients needed for a healthy metabolism.

+ ingredients & methods +

ingredients (Makes 1 cake.)

500 g (16 oz) raw walnuts
4 heaped tablespoons raw cacao
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
20 fresh medjool dates, pitted
zest from 1 orange + a little juice or a few drops of orange oil
1 teaspoon vanilla extract

 

CHOCOLATE FROSTING

2 ripe avocados, skin and stone removed
6 fresh dates, pitted or ¼ cup organic maple syrup
½ cup cacao powder
60 ml (2 fl oz / 1/4cup) water or almond milk or coconut milk
60 ml (2 fl oz / 1/4cup) cold-pressed coconut oil
1 teaspoon vanilla bean extract
pinch of sea salt
extra water to mix if needed

method


1. Combine 
walnuts, cocoa powder, cinnamon and sea salt.
2. Process until ground and add dates, orange zest and vanilla.
3. Process again until combined and spoon into a mixing bowl.
4. Add the juice of half to one orange then mix through until combined.
5. Press cake into a 15 cm (6 inches) small round baking tin – spring form is the best. I normally line the cake tin with baking paper or plastic wrap first so I can easily remove the cake afterwards.
6. Refrigerate for at least 2 hours to overnight.
7. Remove cake from the tin.
8. Combine chocolate frosting ingredients together in a high-speed speed blender such as a Vitamix until creamy.
9. Spread over the cake and refrigerate for 1 hour before serving.
10. Enjoy

+ notes & inspiration +

Fold through freeze dried raspberries before pressing into the cake tin.

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