Ecstatic Chocolate Cake - from Divine Dessert


This cake will have you smiling from ear to ear with its ecstatic nature

This is the ultimate you can have your cake and eat it

Base

1 cup of almonds (pre soaked, drained and rinsed)

1 tbs cacao powder

6 dates pitted

1 tbs melted coconut oil

Chocolate Layer

1 banana

1 cup of cashews, ground

1 avocado

1 tin of coconut cream

4 tbs cacao powder

½ cup maple syrup

½ cup coconut oil

8 dates

4 dried apricots (organic sulphur free)

To give it a truly ecstatic feel why not add

½ tsp monotomic minerals

½ tsp Juliette’s Kitchen medicinal mushroom mix

1 tsp Juliette’s Kitchen super green mix

Topping – optional toppings

1 cup cacao nibs

1 cup of Raspberries

1 cup dried organic cherries

1 cup goji berries

handful of lavender flowers or rose petals to garnish the top

Base

To make the base place the almonds into the food processor and blend till they make a fine crumble, then add in the rest of the ingredients and process for 1 minute. The mix will be a little bit sticky and be able to press firmly down in a silicone tin or baking tray as the base of the cake. Place this in the freezer for 10 minutes while you make the next layer.

Chocolate Layer

Place all the chocolate layer ingredients into a high powdered blender except the coconut oil (save this for the end) Blend till smooth and then add in the coconut oil and blend till well mixed. Pour half of the chocolate ontop of the base then add ½ of the cacao nibs, cherries and goji berries, place this in the freezer for 10 minutes, then pour the rest of the chocolate layer ontop and again cover the top with the rest of the cacao nibs, cherries and goji’s. Place in the freezer to set for half an hour or till firm.

Slice and serve. This will keep in the freezer for 1 week.


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copyright Juliette Bryant