Superseed Chocolate Torte


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

Prep Time: 5 minutes
Cooking Time: 3 minutes
Serves: 4

  • Super Seed Base:
  • 50g cacao
  • 50g cacao nibs
  • 100g coconut sugar
  • 150g sesame seeds
  • 150g sunflower seeds
  • 1 tbsp carob
  • 50g frozen raspberries
  • Avocado Cream Top:
  • 1 avocado
  • 60 ml maple syrup
  • 2 tbsp cacao powder
  • Chocolate Drizzle:
  • 30g cacao butter
  • 20g cacao powder
  • 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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