This is a great cake to have in your fridge/freezer at all times for those emergency moments ladies and gents. Rich in superfoods, this one is so impressive it can be eaten entirely alone in a private indulgent moment or served as a dessert at a dinner party. You don't even need to tell people it is raw! It doesn't look raw, it looks like something you would be served at at high class restaurant with a rasberry coulis. —kirsty wright
raw oat flour (ommit this if you are gluten intolerant)
dehydrated almond flour (made from almond pulp)
Line a 9” flan pan with non PVC cling film. Then in a food processor add the base ingredients and process into a crumbly mix. The mix should be like crumble and not over processed. Using a spoon or your fingers squash the mix nice and firmly and in a sensual manner into the lined tin. Transfer to the fridge to set while you start on the topping.
In a Vitamix or a good highspeed blender add the topping ingredients and blend
really well into a smooth and luxurious chocolate topping, you may need to use the prodder to get a nice smooth even blend. As tempting as it is don’t lick! That is a naughty habit.
Pour and spoon the mix into your base and smooth it over with a spatular gently and evenly. As you go to the edges pull the cling film tightly so get a nice even finish. Transfer to the freezer for half an hour or until set. Remove from freezer and
using a sharp knife, heat the knife slightly over the gas hob and then slice into the cake, this will give you a nice sharp cut. Store in an air tight tin in the
fridge and try not to eat too much at once, this is a very rich tart and only a thin slice is advised at one time.