Gluten-free, vegan and rich in nutrients
Getting hungry just looking at the picture? Just wait until you can grab a bite … Pure soft chocolate filling and yes really, guilt free! Where most traditional chocolate cakes are full of butter and sugar, this filling is made from avocado. Still high in calories, but full of good fatty acids from unprocessed whole plants (avocado). And you need those essential fatty acids for good hormone balance and a soft, supple skin. Come here with that chocolate cake!
Do you have anything left of the bottom? Make cookies! You can also use the filling to spread over the cookies as a topping later or make a sandwich cookie by sticking another cookie on top of the layer of chocolate filling.
More of these kinda recipes? In our Your 50 Days of Green Happiness winterbook we have a whole Bakery Special (in other words; cakes and cookie cookbook), because we couldn’t resist it. These types of cakes are just too tasty! And nice to make. Cruelty free and with ingredients that really makes your body happy.
- 75 g buckwheat flour
- 75 g of oatmeal
- 30 g (raw) cocoa powder
- 1 tsp baking powder
- 100 ml maple syrup + 1 tbsp
- 1 tbsp coconut oil, melted
- 1 tsp vanilla powder
- pinch of salt
- 200 g extra dark chocolate, at least 75% cocoa
- 2 ripe avocados
- 5 tbsp oat milk
- 80 g of fresh dates, seeded
- 150 g fresh blackberries
- 20 g hazelnuts (optional)
1. Preheat the oven to 180 degrees. In a bowl, mix the buckwheat flour together with the oatmeal, baking powder, 100 ml maple syrup, melted coconut oil, the cocoa powder and a pinch of salt. Mix into a cohesive dough. It does not have to form a ball, but does have to stick when you press it.
2. Grease your cake pan and cover the bottom with baking paper. Divide the dough over the mold. Do not make the edges too high and press the bottom well. Place in the center of the oven for 15 minutes. Allow to cool well before you add the filling.
3. Melt the chocolate in a bain-marie. Do this together with the avocados, oat milk, half of the blackberries and dates in the blender. Blend to a smooth mousse.
4. Fill the cooled cake pan with the chocolate mousse. Divide the rest of the blackberries over the cake, you can squeeze them a bit fine. Finely chop the hazelnuts. Put this in a frying pan together with 1 tablespoon maple syrup. Let the nuts roast over low heat and caramelize. Then place them on a baking sheet and let cool. Then divide the nuts on the cake.