Raw Chocolate Cake


Offer your guests A raw food CHOCOLATE AND BANANA cake, baked completely without gluten, lactose or refined sugar.


ca. 6-8 portions

Base: Filling: Chocolate sauce:
1 tbsp Superfruit Coconut oil 300 g banana, frozen in slices Superfruit Agave syrup
2 tbsp Superfruit Goji 300 ml almond milk Superfruit RAW Cacao powder
150 ml medjool dates, stoned 2 tbsp Superfruit RAW Cacao powder water
2 tbsp almond milk    
50 ml hazelnuts    
100 ml cashew nuts    
1 ml salt    
2 tbsp Superfruit Coconut flour    

Line a baking pan with plastic wrap. Mix all ingredients except the coconut flour in a strong blender, pour the mixture into a bowl and then work in the coconut flour. Spread the mixture evenly at the bottom of the spring form. Mix together the almond milk, frozen banana and cocoa into a smooth batter. Pour the batter into the pan and place in the freezer. Stir the chocolate mixture a couple of times before it freezes completely to prevent ice crystals. Take the cake out of the freezer a short while before serving so it can thaw slightly. Meanwhile, make the chocolate sauce by mixing together the agave syrup, cocoa powder and water to desired taste and consistency. Pour the chocolate sauce over the cake before serving.