- 1 cup almonds, raw preferably activated
- 1/2 cup walnuts for creaminess
- 1/3 cup raw cacao powder
- 6 dates Soft, fresh & pitted (if using dried soak for a few hours and add a little coconut oil)
- 1 tbsp orange zest, finely Grated
- 1 tsp vanilla powder or extract
- 1/4 tsp sea salt, unrefined
- 2 cups cashews raw, soaked in filtered water for 6-8 hours, drained & rinsed
- 1/4 cup coconut syrup or rice syrup or maple syrup (I used less than most recipes so you may want more)
- 1/2 cup coconut milk OR almond milk (unsweetened)
- 1/2 cup almond butter
- 1/2 cup coconut oil, melted
- 1/2 cup cacao powder, raw
- 2 tbsp orange zest, finely grated
- 1 tsp ground cinnamon
- 1/2 tsp sea salt, unrefined
- 1/4 cup cacao powder, raw
- 1/6 cup coconut syrup or maple syrup or rice syrup
- 1/4 cup coconut oil melted
- 1/2 tsp vanilla powder or extract
- 1 pinch sea salt, unrefined
- Chopped or blended almonds for decoration
- I added some cherries on the top too as it’s Christmas!
Place all of the base ingredients into a food processor and pulse until the mixture resembles wet sand. Press the base firmly and evenly into the cake tin and place in the freezer.
Next make the middle layer by blending the cashews, coconut syrup and coconut milk until smooth and creamy, scraping down the sides of the food processor occasionally.
Add the remaining middle layer ingredients and blend until thoroughly incorporated. Pour this mixture on top of the base and return the pan to the freezer.
To make the chocolate glaze for topping the cake, place all of the chocolate topping ingredients (except for the extra almonds and cherries and orange zest used for decoration) into a small bowl and stir for a couple of minutes until very smooth. Pour over the cake and return to the freezer to set for 4 hours, or even overnight.
Take the cake out of the freezer for about 15 minutes to soften slightly before slicing. Decorate with chopped almonds and cherries or thin strips of orange zest. It keeps in the freezer beautifully for up to 3 weeks.Notes: You can use hazelnuts, pecans and walnuts in place of almonds and hazelnut, macadamia or cashew butter in place of almond butter.I have used avocados as well as or in place of cashews for the middle layer too which is a little creamier and softer and good for nut allergies.
- 1 cup coconut oil
- 1 cup almond butter
- 2 cups raw cacao powder
- 1 cup pitted dates
- 2 pinches unrefined sea salt
- Heat the coconut oil and blend all ingredients together.
- Pour into a tin and place into the freezer.
- You can slice them once you take them out of the freezer for ten minutes.
- Store it in the freezer.
- 3 eggs, large
- ½ cup coconut syrup (you can also use maple syrup)
- 1 cup pumpkin puree (I cooked mine but you can get tinned)
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- ½ cup cocoa powder
- ¼ cup coconut sugar
- 1 teaspoon baking powder
- ½ cup dark chocolate chips
- First, preheat oven to 170C and oil an 8×8″ tin with coconut oil.
- Next, place wet ingredients in a large bowl and mix together until smooth. Then, add dry ingredients to the same bowl and mix until combined.
- Pour into tin and spread out evenly.
- Bake at 170ºC for 40-45 minutes.
- 4 large smashed ripe bananas
- 4 free range organic eggs
- 1.5 tblsp raw honey or organic maple syrup
- 1 tsp vanilla extract
- 60g (1/4 cup) macadamia or cold pressed olive oil
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda (bicarb soda) + 1 tbsp lemon juice
- 200g (2 cups) almond meal (can replace 1/2 cup coconut flour but it’s denser)
- 25g (1/4 cup) ground flaxseed or chia seed
- Preheat your oven to 160 C.
- Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon (lemon activates the bicarb) in a large bowl or with a good blender
- Add the almond meal and flaxseed and mix well.
- Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut to prevent the cake from sticking.
- Spoon batter into the tin and bake for 45 minutes to 1 hour ( a skewer inserted into the centre should come out dry).
- Cover the top with foil if over-browning. Remove from the oven and allow to cool before turning out the loaf.
- Keeps in the fridge covered for up to 1 week.
Notes: You can decorate the top before baking with sliced banana or a handful of chopped walnuts and a lightly sprinkle of cinnamon.
- 1.5 cups almonds
- 1 cup sultanas
- 1 cup dried apple slices
- Zest 1 lemon
- Zest 1 orange
- 1 tsp cinnamon
- 3 tsp mixed spice (or coriander, nutmeg, cloves, star anise)
- 1 tbsp brandy (optional)
- Simply pop all the above ingredients into a food processor and blend for five minutes until the mixture has combined and holds together.
- Remove the mixture from the food processor and roll into small balls.
- Line a storage container with baking paper, pop all the balls inside and store in the fridge for up to two months. The longer you leave them, the yummier they will taste!