A gorgeous summer cake, with a soft mousse filling. Use raspberries or any type berry you have at hand. to make this cake.
We love to pick fresh raspberries or blackberries for this cake.
1 cup macadamia nuts (see note)
1 cup desiccated coconut
1 tsp vanilla paste/powder
Process in a food processor until it comes together. Press into a lined square baking tin.
2 large avocados
5 medjool dates chopped
squeeze lemon juice
3 heaped Tbsp cacao powder
2 Tbsp maple syrup
1 tsp vanilla paste or 1/2 tsp vanilla powder
2 Tbsp coconut oil
1 cup of raspberries or blackberries
Place avocados, medjool dates and lemon juice in a food processor. Blitz until mostly smooth. Add in remaining four ingredients (except the berries). Process or blend until smooth. Tip over the base and carefully spread over. Sprinkle over the berries and gently press them into the mousse layer (so they are set into the mousse, not on top).
RAW CHOCOLATE TOPPING
85gm Cacao Butter
2 Tbsp Coconut Oil
1/3 Cup cacao powder
1/4-1/3 cup maple syrup or 3 Tbsp honey
Place cacao butter and coconut oil in bowl over hot water. Melt. Remove from heat, add in the cacao powder and maple syrup or honey and using a whisk combine until smooth... Use more/less sweetener according to taste. Pour the raw chocolate over the mousse and place in the fridge or freezer.
I place mine in the freezer for 2 hours to set, or you could refrigerate for 4-5hrs until set.
Keep in fridge. for up to 4 days. Or freeze for up to one month.
Serve with fresh berries and coconut yogurt or ice-cream. Enjoy....