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)
Dark Chocolate Topping
coconut oil (coconut butter melted)
Equadorian cacao powder
prepared irish moss (optional)
In This Recipe
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.