appetite magazine
Ted Mason’s raw double chocolate cake with cashew/coconut icing
 
 
Serves: 8-10
Ingredients
  • Cake:
  • 150g dates
  • 100g oats
  • 50g each of walnuts, pecans cashews and creamed coconut
  • 3½ tbs raw cacao
  • 2 tbsp chia seeds
  • 6 tbsp water
  • 5 tbsp maple syrup
  • 30g cocoa nibs
  • Icing:
  • 125g cashews, soaked overnight
  • 50g creamed coconut
  • 3tbsp maple syrup
  • 2tbsp raw cacao
Method
  1. Chop the dates and add to a food processor with the oats, nuts, coconut and raw cacao. Pulse until it resembles a crude soil. Tip into a bowl.
  2. Put the chia seeds and water in a large bowl, mix and leave for 5 mins. Add the maple syrup, cocoa nibs and the rest of the cake mix. Stir everything together really well, and tip into a lined 8-inch cake tin. Press everything down, and chill in the fridge for several hours. To make the icing, drain the cashews, and tip into a food processor with other ingredients. Process until it starts looking dough-like. Add a little water to turn it to thick icing. Take the cake out of the fridge and spread icing on top. Put cake on a platter. Decorate with candles/glitter/berries.
Recipe by appetite magazine at https://www.appetitemag.co.uk/ted-masons-raw-double-chocolate-cake-with-cashewcoconut-icing/