Superseed Chocolate Torte

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

Method

• 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.