A chocolate cake made with good stuff only! Brazil nuts, which are a great source of selenium and magnesium, act as the “flour” along with desiccated coconut. Raw cacao powder provides the chocolate element and is packed with essential antioxidants. Dates, a fantastic source of fibre, iron, potassium and magnesium, provide the sweetness along with and a little rice syrup which is a very low glycemic sweetener. Lastly, avocado acts as the glue holding it altogether and is a great source of omega 6 fatty acids. The red lava centre is a raw raspberry chia sauce which is simply raspberries blended with chia seeds and a little rice syrup. Raspberries are very rich in antioxidants which are essential for fighting the ageing process. They’re also an excellent source of iron, magnesium, selenium, zinc, molybdenum, potassium, chromium, and calcium. They’re b12 enhancing which makes them true brain food and are amazing for heart health.
Meal Type: Dessert
Recipe Type: Treat
Prep time: 00:30
Cook time: 00:00
Raw Chocolate Cake
1 cup (150g) brazil nuts
1/2 cup (60g) desiccated coconut
1 ripe avocado
3/4 cup (70g) raw cacao powder
6 medjool dates, pits removed
1 Tbsp rice syrup
1 tsp vanilla powder
pinch Himalayan pink salt
Raw Raspberry Chia Sauce
1 1/2 cups fresh or frozen raspberries (defrosted)
1 Tbsp white chia seeds
1 Tbsp rice syrup
To make the raspberry chia sauce place all the ingredients into a high speed blender and blend until smooth. Set aside while making the raw chocolate cake.
Line 6 holes of a standard muffin pan with a double layer of cling film. This prevents the cakes from sticking and allows you to lift them out easily at the end.
Place the brazil nuts in a food processor and blend until they resemble coarse breadcrumbs. Transfer them to a bowl, then add the desiccated coconut to the food processor and blend until it just starts to break down. Transfer the coconut to the bowl with the brazil nuts and set aside.
Combine the avocado, cacao powder, dates (pits removed!), rice syrup, sea salt and vanilla in the food processor and blend to a smooth chocolate paste. Add the brazil nuts and coconut and pulse until just combined.
Press tablespoonfuls of raw chocolate cake mixture into the lined muffin hole and press it up the sides, forming an approximately 8mm thick shell. When you have all 6 holes lined you should still have enough mixture leftover to create 6 circular “lids” of the same thickness.
Pour the raspberry chia sauce into the centre of each chocolate cake shell and fill to just under the rim. They should hold approximately 2 tablespoons of sauce.
Place the chocolate lids onto each cake and press the edges down to form a tight seal ensuring the raspberry chia sauce won’t escape.
Place the chocolate lava cakes in the fridge to chill for at least half an hour before serving. To serve, lift the lava cakes out of the tin, place on a plate and peel off the cling film. Serve sprinkled with freeze dried raspberries, fresh berries and/or your favourite coconut yoghurt or nice cream.
These lava cakes will keep in a sealed container for up to 5 days in the fridge or 1 month in the freeze.