You’ve got to love raw cakes! Especially when they’re gluten free, dairy free and refined sugar free. Creamy alkalizing goodness covered in chocolate, giving you stable, long lasting energy and a happy tummy.
- Get clear and glowing skin with healthy fats from nuts and Vitamin A from Organic Burst Wheatgrass.
- Avocados are loaded with soluble fiber, helping to stabilise your blood sugar levels.
- Perfect for any occasion!
INGREDIENTS
For the base:
- 1.5 cups mixed nuts
- 1/4 cup coconut oil
- 1/4 cup rice malt syrup
For the Wheatgrass filling:
- 6 ripe avocados, halved and pitted
- 1 tablespoon Organic Burst Wheatgrass
- 1/4 cup rice malt syrup
- 1/4 cup coconut oil
- 1 tablespoon peppermint extract
For the chocolate ganache:
- 12 oz. chocolate chunks
- 1 cup coconut milk
METHOD:
- Make your base. Blend the mixed nuts in a food processor until sandy texture is achieved.
- Pour in the coconut oil and rice malt syrup. Blend once again until a dough-like texture is formed.
- Transfer mixture into the bottom of a 9-inch spring pan. Press firmly, creating a tight compressed layer. Freeze.
- Make the filling. Blend all the ingredients in a food processor until you’ve achieved a velvety mousse.
- Remove spring pan from the freezer and pour avocado mixture over the base. Smooth the layer down.
- Transfer pan back into the freezer for at least 5 hours.
- Make your chocolate ganache. Heat coconut milk in a sauce pan. Once it starts to boil, remove from heat.
- Pour the heated coconut milk on chocolate chunks. Stir gently until all the chocolate chunks are melted.
- Remove cake from freezer. Coat the cake with chocolate mixture. Refrigerate for 1 hour.
- Decorate with edible flowers and mint leaves before serving.
