CHOCcreative, Raw Chocolate Recipes, September 08

Raw Chocolate Cookie Cake Recipe

This is a fantastic uncooked chocolate, nuts and biscuit cake that is a particular favourite with children. It takes minutes to prepare and takes only around 1 hour to set in the freezer or the cake can be left in the fridge overnight to set. I normally freeze it first and then leave it in the fridge where I find myself tasting small chunks and levelling the edges to keep it nice and straight ;0)

Ingredients

• 200g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version)
• 100g pecan nuts
• 100g shelled pistachio nuts
• 6 dates (soaked in water for a around 10 minutes before using)
• 120g raw cacao butter
• 4 tbs raw cacao powder
• 2-3 tbs agave syrup (add to taste)
• 4-6 drops vanilla bean extract

Directions

1. Line a 20 x 10cm container with clingfilm, leaving plenty of extra at the edges to fold over so turning out is easier.
2. Melt the cacao butter in a bain marie over a low heat, once melted add the cacao powder, vanilla and agave syrup and mix well.
3. Blitz the digestive biscuits, dates, pecan and pistachio nuts in a food processor for about 2 minutes.
4. Add the mixed biscuit, dates and nuts to the melted chocolate and mix well.
5. Pour/spread mixture into the container and cover with clingfilm. Keep in fridge for at least 2 hours or preferably overnight.

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