This chocolate cake is absolutely delicious! I made it as a treat for Eid this year, as opposed to having Baklava, traditionally made in Bosnia for Eid. This cake contains no processed sugar, but it is quite strong and a small piece is enough – unless you just don’t care and aren’t on a detox!!

Flesh of 1.5 -2 avocados
3-4 tbsps of Meridian crunchy almond butter (can use other make)
4 tbsps of raw cacao
5 tbsps of date syrup (I used date syrup, but you can use maple or Agava syrup, and reduce amount if you want it less sweet)
70 g of ground almonds
1-2 tbsps of chia seeds

Mix the above in a food processor until smooth (or all mixed in together) and transfer into a baking tray. I used a bread loaf tin lined with a baking paper. Bake in a preheated oven at 180C for 15 minutes.

Once baked, leave it cool down and bind together, before turning out of the tin and cooling completely. In the meantime prepare the frosting (below) and use it to decorate the loaf.

Frosting

 

Mix 2 tbsps of coconut oil, 2 tbsps of raw cacao powder and 2 tbsps of date syrup

#veganchocolatecake

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Serve with fresh fruit and enjoy! 🙂