Here is the recipe, hope you enjoy it as much as I did!

CHOCalicious Raw Chocolate Cake

Ingredients

• 240g walnuts or mixed nuts (I used 2 packets, 120g each, of mixed nuts that included almonds, hazelnuts, brazil nuts with walnuts)
• Dash salt
• 12 pitted medjool dates, un-soaked
• 6 tablespoons raw cacao powder
• 2 tablespoons agave syrup
• 1 teaspoon vanilla bean extract
• 3 teaspoons water
• Optional – fresh fruit to garnish (strawberries and or raspberries)

Blend nuts and salt in a food processor until finely ground. Add dates, raw cacao powder, agave and vanilla, process until mixture begins to stick together. Add the water and process briefly.

Line a dinner plate with greaseproof paper. Add the mix and form into a 5-inch round cake. Wrap the cake in the greaseproof paper and place in the freezer for around half an hour or chill for 2 hours in the fridge.

While it sets happily, you can make this delicious icing or CHOCfrosting or if you prefer it without any icing and are slightly impatient (like me), simply cut up into squares and eat as brownies!

CHOCfrosting

• 25g raw cacao butter
• 2 table spoons raw cacao powder
• 1-2 tablespoons agave (to taste)
• ½ teaspoon vanilla bean extract
• 2 tablespoons cream

Melt the raw cacao butter in a bowl over a pan of boiling water. Once melted, remove from heat and add the cacao powder, agave syrup, vanilla and mix well. Once blended add the cream and mix again. The consistency will become thicker as the cream is added. Leave for a few moments to thicken.

Remove the cake from the freezer/fridge. Place on a serving place. Ice the cake with the CHOCfrosting mix and place back in the fridge to set for around 1 hour. You can also garnish with fresh fruits of the forest, raspberries or strawberries, serve and enjoy!

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Raw chocolate making ingredients:

• 100g Raw cacao butter
• 4tbs Raw cacao powder
• 2-3tbs Agave syrup (or to taste)
• 1-2tsp Vanilla bean extract
• Ice cube trays or moulds

Chop or grate the cacao butter, place in a glass bowl and melt gently over a pan of boiling water. Once the cacao butter has melted remove from heat and add the raw cacao powder and vanilla bean extract. Mix in the agave syrup, make sure to mix this well to ensure the mixture has blended well and taste to see if mix is sweet enough (feel free to add more ageve if you prefer a sweeter taste). You raw chocolate mix will have a runny consistency so simply spoon or pour into ice cube trays or chocolate moulds.

Place in the fridge for 1.5 to 2 hours or in the freezer for half an hour to set. Once set, remove from moulds and enjoy!

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CHOC Chick Raw Chocolates

Ingredients:

• 100g Raw cacao butter
• 4tbs Raw cacao powder
• 2-3tbs Agave syrup (or to taste)
• 1-2tsp Vanilla bean extract
• Ice cube trays or moulds

Raw Chocolate Making Directions

70g of powder (4tbs) and 100g of butter makes approximately 32 chocolates (16 chocolates per siicone mould).

Gently melt the cacao butter over a bowl of hot water (do not overheat or you will damage the nutritional benefits of the raw chocolate). Add the cacao powder, approx 2tbs of agave syrup and vanilla bean extract, whisk well and remove from heat.

Spoon into moulds (try adding nuts and dried fruit to the moulds before spooning in the raw chocolate mixture, my favourite fruit n nut mix is cranberry and macadamia nuts)

Leave to set in the fridge for 1 – 2 hours or 20-30 minutes in the freezer.

Get CHOCCreative and add different liquors, essences and spices to the warm chocolate mix (a teaspoon of chilli powder makes fantastic chilli chocs).

CHOC Chick Fruit and Nut Rw Chocolates

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