Chilli Chocolate Cake
Here is an indulgent tasty Chilli Chocolate Cake using Bare Blends Organic Cacao Powder and the Bare Blends Organic Cacao WPI.
Chilli Chocolate Cake
Here is an indulgent tasty Chilli Chocolate Cake using Bare Blends Organic Cacao Powder and the Bare Blends Organic Cacao WPI.
- Prep 20 min
- Serves 8
Ingredients
- 2 cup Roasted Hazelnuts - Roasted Australian Hazelnuts - 200g
- 7-10 Organic Medjool Dates (pitted) - Organic Medjool Dates - 200g
- 3 tablespoon Organic Raw Peruvian Cacao - Organic Raw Peruvian Cacao
- 1 tablespoon Raw Cacao WPI - Raw Cacao WPI
- 1.5 cup Organic Raw Cashews - Organic Raw Cashews - 200g
- 2 ripe avocados
- 1 tablespoon Organic Raw Peruvian Cacao - Organic Raw Peruvian Cacao
- 2 Organic Medjool Dates - Organic Medjool Dates - 200g
- 1 tablespoon coconut oil
- 1 tablespoon brown rice syrup
- Cayenne pepper to taste (I added 4 teaspoons and it was very chilli but good)
- 1 pinch sea salt
- 1 tablespoon raw cacao butter
- 1 tablespoon coconut oil
- 1 pinch salt
- 1 tablespoon brown rice syrup
- 1 tablespoon Organic Raw Peruvian Cacao - Organic Raw Peruvian Cacao
Directions
- 1. Blend together all of the crust ingredients, and press down mixture into a cake tin - about 17cm wide
- 2. Blend all of the filling ingredients together until creamy and smooth and place the mixture on top of the base mixture in cake tin
- 3. Melt the topping ingredients in a double boiler or simmer on a very low heat on the stove until all mixed together. Place on top of the rest of the cake and place in the fridge for half an hour - or until the top layer of chocolate is set!