Superseed Chocolate Torte

Asparagasm

superseed torte

A creamy topping on a superseed base. Decorate with flowers for that show-stopping look.

  1. Super Seed Base:
  2. 50g cacao
  3. 50g cacao nibs
  4. 100g coconut sugar
  5. 150g sesame seeds
  6. 150g sunflower seeds
  7. 1 tbsp carob
  8. 50g frozen raspberries
  9. Avocado Cream Top:
  10. 1 avocado
  11. 60 ml maple syrup
  12. 2 tbsp cacao powder
  13. Chocolate Drizzle:
  14. 30g cacao butter
  15. 20g cacao powder
  16. tbsp agave

  • In a high speed blender whiz everything but the berries (for the base) together until a light crumb forms then add the raspberries to form a dough.
  • Press into a round tin – about 2 inches thick and leave in the fridge to set.
  • Whiz all the topping ingredients together then add to the set base.
  • For the chocolate drizzle, melt the cacao then sift in cocoa and stir in agave, and drizzle on top.
  • We like to decorate our cakes with dried flowers, fresh fruit or extra seeds – be creative!
  • This cake is ready straight away so dig in! It keeps for about 1 week.

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