As you know, we just love every recipe by Panacea's Pantry! She has a vast range of gluten free and vegan recipes that are also sugar free and full of wholesome and healthy ingredients! This Chocolate Raspberry and Chia Jam Cake is one of our favourite cakes and it is topped with our favourite Loving Earth Salted Caramel chocolate!
Ingredients and Method
Almond Brownie Base
3/4 cup almonds (preferably activated)
1/4 cup shredded coconut
1 Tbsp cacao/cocoa powder
Pinch salt
6 medjool dates, pitted
1 Tbsp roast almond butter
1. Add first 4 ingredients to a high-speed food processor and pulse until small crumbs form.
2. Add dates and almond butter and pulse. Add an extra date if the mix isn’t sticky enough. Press base into a lined 7 or 8 inch springform cakepan.
Chocolate Layer
1 1/2 cups raw cashews, soaked 4 hrs then drained
2 Tbsp cacao powder
1 tsp vanilla extract
1/2 cup coconut milk
1/3 cup pure maple syrup
30g cacao powder, melted*
1 Tbsp coconut oil, melted*
1. Add all ingredients to a high speed blender and blender until silky smooth. Pour over base and set in freezer for 30 mins.
Raspberry Chia Jam
1 cup raspberries
1 tsp chia seeds
1 tsp pure maple syrup
Splash water
1. Add all ingredients to a saucepan and cook over low heat for approx 10 mins, stirring throughout. Allow to cool for 10 mins, then spread over chocolate layer. Set in freezer while you make the next layer.
Raspberry Layer
1 cup raw cashews, soaked 4 hours then drained
3/4 cup raspberries
1/2 cup coconut milk
1/4 cup pure maple syrup
30 grams cacao butter, melted*
2 Tbsp coconut oil, melted*
Squeeze lemon juice
1. Add all ingredients to a high speed blender and blender until silky smooth. Pour over chia layer and set in the freezer overnight. Allow to thaw in the fridge the next day, and top with fresh fruit before serving. *to melt coconut oil and cacao butter, set in a heat proof bowl over simmering water. Once melted, remove from heat and allow to cool before blending with remaining ingredients.
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