Raw chocolate cake

Cooking is completely different now that the kids have moved out of the house. We have to learn to make smaller portions and we often have fruit for dessert anyway. Luckily the kids came to spend Sunday afternoon with us, so I was able to make this lovely dessert!

Perfect for a treat without the white sugar, yum!

Raw chocolate cake

for a 16 cm baking dish

Bottom
1 dl raw cocoa
a pinch of salt
2,5 dl soaked almonds
2,5 dl soaked dates
coconut oil

Topping
2 ripe avocados
3-4 tbsp honey
½ dl cocoa
2 teaspoons vanilla
pinch of salt

To decorate
raspberries
mint/lemon balm leaves

In a food processor/mixer, blend the base ingredients until smooth. Press the mixture into a springform cake pan of about 16 cm in diameter.
Lift the pan into a cool place to set. Mix the ingredients of the topping mixture in a food processor/mixer. Pour the mixture into the loose-bottomed dish and smooth the surface with a palette knife. Decorate with fresh raspberries and mint or lemon balm leaves. Let the cake stand in a cool place before serving.