Hi-Cake

from Raw Magic, published by Process Media, 2012

Time needed: 30 mins, 3 hours setting time
Equipment needed: blender
Makes 8 large slices

By popular demand, here is a raw chocolate cake recipe for you, so you can see what all the fuss is about. These cakes are so nutrient-dense, one slice is a meal in itself, packed with vitamins, minerals, proteins and healthy fats. Easy to make, and even easier to eat! 

Cake:

• 250 g (2 cups) cacao nibs
• 250 g (2 cups) brazil nuts
• 250 g (2 cups) lucuma
• 6 tbsp agave nectar
• 150 ml (1/2 cup) water

Icing:

• 2 avocados
• 30 g raw chocolate powder
• 2 tbsp agave nectar
• 60 ml (1/4 cup) water

Decoration:

• 2 tbsp goji berries
• 1 punnet fresh strawberries, blueberries, or raspberries

Grind up the nibs and nuts separately in a high power blender or coffee grinder. Transfer to a mixing bowl with the lucuma and agave. With your hands, mix the all the ingredients so you have an even powder. Add the water gradually, kneading the mixture into a ball with your hands. It should end up as a fairly thick dough-like consistency. Press into a silicon mold or cake tin lined with greaseproof paper, and leave in the fridge to set for a few hours.

To make the icing, put the avocado flesh in the blender along with the chocolate powder, agave and water. Blend until you have a thick cream. Once your cake is set, you can remove it from the cake tin, and spoon the icing evenly over the top and the sides. Decorate with goji berries and fresh berries sprinkled over the top. Uneaten cake can be stored in an airtight container in the fridge for up to a week.

For more of Kate's recipes, check her books, or join the magic bubble.