Wednesday, 16 April 2014


Raw Chocolate Ganache with Berries.

Base:
150g mixture of cashews & walnuts
100g dates
1/2 tsp Himalayan pink salt

Filling:
2 ripe avocados
2 tbsp coconut cream
75g coconut oil
100g raw cacao powder
150g Agave Nectar
couple drops of vanilla

Topping:
Strawberries, Raspberries, Blueberries & Cacao Nibs

Recently I posted Mini Raw Avocado Tarts, this is the larger version of that cake. I have made it many times before and shared the recipe on my blog a long time ago so I thought I would re-add the recipe to go with the new pictures.

Using a food processor, blend the cashews & walnuts with the salt, then add the dates and blend further until you have a crumbly sticky mix. Press this mixture into the bottom of a cake tin that is lined with foil, then work it up the edges of the mould to create the decorative edging. Leave to harden in the freezer.
Meanwhile, blend all the filling mixture together until smooth, and then pour onto the base. Place back into the freezer for 1 hour before serving with slices of strawberries, whole blueberries and raspberries and a few cacao nibs sprinkled on top.