Chocolate love cake recipe

Updated: May 10

Chocolate love cake recipe

I first came across this cake a number of years ago at my friend, Sarah's house. At the time we were both living in Johannesburg. This cake left such an impression on me and I have lusted it after it ever since. It is delicious - like everything that Sarah makes - and better yet, this recipe is completely raw and therefore very healthy. A guilt free treat!

The creaminess in the filling is made from avocado, which to many people sounds awful, but it is surprisingly amazing. Plus when eaten cold, it is extremely refreshing.

Sarah made this cake for Pesach and so have I. But honestly, its a dessert that can be enjoyed anytime of year.

The recipe from Sarah's blog is below.

Ingredients – for the base:

3 Cups Almonds, soaked for 2 hours 1 Cup Pecan Nuts, soaked for 2 hours (I use all almonds, and always forget to soak. It still works without soaking.) 1/4 Cup Agave Syrup (If the base mixture is a bit dry add more Agave Syrup.) Seeds of 2 Vanilla Pods (I often leave this out.) 1/2 teaspoon Himalayan Rock Salt (I often leave this out because I find it a bit salty.)

Method – for the base: In a food processor, grind the almonds and pecan nuts until fine. Add the agave, vanilla seeds and salt. Process all the ingredients together until sticky, crumble like base is formed. You may need to stop and scrape down the sides. Press into a springform cake tin or quiche tin with removable base. Puncture holes into the base using a fork and put it in the fridge while you make the topping.

Ingredients – for the topping: 4 Cups pitted dates, soaked in warm water 1 1/2 Cups Coconut Oil 1 Cup Cocoa Powder (I use good quality, organic Cocoa powder available at health food shops) 1 Avocado Seeds of 1 Vanilla Pod (I often leave this out.) 1 teaspoon Himalayan Rock Salt (I leave this out sometimes as find it too salty.)

For Decoration: 10 Cacoa Beans 10 Pecan Nuts

You can also decorate with strawberries. The red is beautiful against the rich, chocolate brown.

Method for the topping: Blend the dates with a little of the soak water in a power blender or food processor. Add the coconut oil, cocoa powder, vanilla seeds, avocado and salt. Blend until all ingredients are mixed through. Transfer into the cake or quiche tin and spread evenly. Decorate with cocoa beans and pecan nuts. Refrigerate for at least 1 hour.

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