I love Jamie Oliver and was so delighted to find out he used CHOC CHICK Cacao Powder and Cacao Butter in his Raw Chocolate Cake Recipe a few years ago. It's such a delicious and simple recipe and we've adapted it to make it Vegan, swapped the honey for maple syrup or fruit syrup and the bee pollen for our Cacao Nibbles. So now it's perfect for everyone, Vegans, Flexitarians, Healthy Lifesyles, Chocolate Lovers...anyone and everyone.
300g pecan nuts
150g medjool dates
150g dried figs
3 tablespoons raw honey / maple syrup or fruit syrup
5 tablespoons CHOC CHICK cacao powder
1½ teaspoons vanilla extract
60g CHOC CHICK cacao butter
3 tablespoons raw cacao powder
1½ tablespoons raw honey / maple syrup or fruit syrup
200g coconut oil
120g CHOC CHICK cacao powder
2 teaspoons raw dark agave nectar / maple syrup
2 tablespoons bee pollen / CHOC CHICK Cacao Nibbles
Thank you Jamie Oliver for choosing our Cacao Powder and Cacao Butter in your Raw Chocolate recipe. Find the original recipe here.
Line a 20cm springform cake tin with greaseproof paper.
To make the base, melt the cacao butter in a small bowl, over a pan of water on a low heat.
Blitz the hazelnuts in a food processor until very fine, combine with the other base ingredients and press into the tin. Chill while you make the filling.
Blitz the pecan nuts until very fine, then add the remaining ingredients (remember to de-stone the dates) and blitz until everything comes together. Press into the tin and chill for at least 3 hours.
Combine the icing ingredients and chill for about 20 mins to set a little, stirring once or twice.
Run a round-bladed knife around the edge of the cake and remove from the tin. Spread the icing on the cake with a palette knife and dust with the bee pollen or sprinkle with cacao nibs