One of my dearest friends first made this cake for me when I had to do an “elimination diet” and I was desperately missing sweets (I am a super-sweet tooth). It never lasts more than a few days around me. The recipe is inspired by Theresa Cutter’s raw chocolate cake, but adapted to suit my taste (I don’t like honey or strong citrus zest). If you like bliss balls, you’re gonna love this!
2 heaped tablespoons raw cacao powder
1-2 heaped tablespoons maca powder
½-1 teaspoon cinnamon powder
1/4 teaspoon ground Himalayan pink salt
20 pitted fresh medjool dates, soaked in a little orange juice or water
1 teaspoon vanilla extract
extra water or juice or almond milk
1/4 cup maple syrup or natvia for baking
2 ripe avocadoes
1 teaspoon vanilla extract (I use vanilla paste)
1/4 cup raw cacao powder
2 tablespoons melted coconut oil and a little water to mix
Process almonds, raw cacao, maca, cinnamon and salt in a food processor until ground, but not too fine. Add dates and vanilla and process until cake begins to clump together. If it doesn’t, here is where you may need to add a little extra water or juice or almond milk and process some more. It should start to resemble a giant bliss ball!
Press the cake into a 15-20cm small round baking tin – spring form is easiest. Pop into the fridge for 2 hours to overnight to set.
To make the frosting, blend all of the ingredients in a high speed blender. Once the cake is set, remove it from the tin and spread over the frosting. Return it to the fridge so the frosting can firm up before serving…if you can wait that long!