Superseed Chocolate Torte

Asparagasm

Prep Time: 35M
Serves: 12

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

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Ingredients

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
1 tbsp agave

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.

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