Chilli Chocolate Cake

Base layer

• 2 cupRoasted Hazelnuts
• 7-10 Organic Medjool Dates (pitted)
• 3 tablespoonOrganic Raw Peruvian Cacao
• 1 tablespoonRaw Cacao WPI

Middle layer

• 1 1/2 cupOrganic Raw Cashews
• 2 ripe avocados
• 1 tablespoonOrganic Raw Peruvian Cacao
• 2 Organic Medjool Dates
• 1 tablespooncoconut oil
• 1 tablespoonbrown rice syrup
• Cayenne pepper to taste (I added 4 teaspoons and it was very chilli but good)
• 1 pinchsea salt

Top layer

• 1 tablespoonraw cacao butter
• 1 tablespooncoconut oil
• 1 pinchsalt
• 1 tablespoonbrown rice syrup
• 1 tablespoonOrganic Raw Peruvian Cacao

1. 1. Blend together all of the crust ingredients, and press down mixture into a cake tin - about 17cm wide
2. 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. 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!