Ted Mason’s raw double chocolate cake with cashew/coconut icing
- 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
- 125g cashews, soaked overnight
- 50g creamed coconut
- 3tbsp maple syrup
- 2tbsp raw cacao
- 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.
- 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.