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Superseed Chocolate Torte

Asparagasm

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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
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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