Raw Chocolate Cake / Raw Chocolate Slice

Ingredients

Base –

1 ½ cups of Almond Farmers’ Natural Almond Meal
½ cup dates (or 20 pitted dried dates)
½ cup of desiccated coconut
1 Tbsp Cocoa
2 Tbsp of Coconut Oil

Top Layer – Double for a CAKE

1 cup of Coconut Cream (roughly ½ a can)

1 Tbsp of Almond Farmer’s Chocolate Almond Butter

1 Tbsp of Honey or sweetener of choice (Rice Malt Syrup/ Maple)

¼ cup of Dates (roughly 10 dried pitted dates)

1 Tbsp Cocoa

1Tbsp Coconut Oil

Method

Put all ingredients for the base into a food processor and process until resembles biscuit crumbs. Bring together with hands and using your fingers or the back of a spoon press the mixture into a prepared pan. For a cake I use a normal spring round cake tin and for a slice I use a 20 x 20cm square or similar sized rectangular tin. Pop into the freezer while you make the filling.

Double the filling mixture for a cake. This gives the cake a better height. One lot of the filling ingredients is fine for a slice. Put all filling ingredients into the food processor and blend until smooth. Scape out mixture on top of the base and at this stage I like to pop into the freezer while I clean my processor. Leave cake or slice in freezer for 10 mins or so and then put into fridge. I normally leave to set overnight in the fridge and keep in the fridge until all is eaten. If you leave in the freezer the coconut cream will set very hard. I prefer the mousse texture you get from setting and keeping in the fridge. It is perfectly suitable to make ahead of a dinner party and set in the freezer and take out an hour or 2 before serving.