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Amelia Williams’ Chocolate, Chia & Raspberry Cake

Yikes! This looks magnificent! This little beauty is brought to you by the big beauty Amelia Willimas. Amelia is my social media manager and a genuinely amazing and gorgeous woman. When she isn’t fussing over my social media she is studying to be a holistic coach and shares over on her blog nurture and shine. I’ve featured her on the site before here. And today – she’s serving all of you a virtual slice of chocolate, chia & raspberry cake! (a slice just big enough to inspire you to jump into your own kitchen stat!) Here goes…

Base

1 cup of cashews (if you want this to be a completely raw dessert, keep the cashews raw. I chose to roast them though as I prefer the roasted flavour).
1/4 cup raw cacao powder
1/4 cup shredded coconut
3 tbs chia seeds
pinch of himalayan salt
3 tbs melted coconut oil
1 heaped tbs raw honey

Filling

1 cup cashews
1 cup macadamia nuts (as I mentioned above, keep the nuts raw if you like. I lightly roasted them)
1/3 cup melted coconut oil
1 1/4 cup organic coconut milk (full fat)
1 cup frozen raspberries
3 tbs raw cacao powder

METHOD

Line a cake tin with baking paper. I used a loaf tin because it’s all I had, but you could use a round tin if you prefer. Up to you!

Start by making the base.

Blitz the cashews (1 cup) in the food processor/thermomix until you get a fine meal. Then transfer that mix to a bowl.

Add the raw cacao, coconut, chia seeds and salt to the cashews and mix until combined.

Pour in the melted coconut oil and raw honey and mix it up well.

Then press this mixture firmly into the base of the cake tin making sure it’s all packed down and even. Then put this to one side.

Now onto the filling…

Blitz up the cashews and macadamias until you get a fine meal. Then add the melted coconut oil and coconut milk and mix it until combined.

Transfer half of this mixture into a bowl and leave the other half in the food processor.

To the mixture in the food processor, add the raspberries and blitz it until it’s well combined.

Evenly spread the raspberry mixture onto the base and then pop it in the freezer for around 15-20 minutes.

To the filling you’ve put to the side, add the raw cacao and mix it up.

Once the bottom two layers have been in the freezer, add your final chocolatey layer and pop it back into the freezer for at least another hour.

DONE! Slice it up, and serve. This cake should keep in the fridge for up to a week.

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