Hi-Cake

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By popular demand, here is a raw chocolate cake recipe for you, so you can see what all the fuss is about. These cakes are so nutrient-dense, one slice is a meal in itself, packed with vitamins, minerals, proteins and healthy fats. Easy to make, and even easier to eat!

Yield: 8 large slices

Ingredients
Cake:

• 250 g cacao nibs
• 250 g brazil nuts
• 250 g lucuma
• 6 tbsp agave nectar
• 150 ml water

Icing:

• 2 avocadoes
• 30 g raw chocolate powder
• 2 tbsp agave nectar
• 60 ml water

Decoration:

• 2 tbsp goji berries
• 2 tbsp dried cranberries

Instructions

Cake:

1) Grind up the nibs and nuts separately in a high power blender or coffee grinder.

2) Transfer to a mixing bowl with the lucuma and agave. With your hands, mix the all the ingredients so you have an even powder.

3) Add the water gradually, kneading the mixture into a ball with your hands. It should end up as a fairly thick dough-like consistency.

3) Press into a springform cake tin, and leave in the fridge to set for a few hours.
Icing:

1) put the avocado flesh in the blender along with the chocolate powder, agave and water. If you haven’t got chocolate powder, you can substitute carob or mesquite. Blend until you have a thick cream.

Assembly:

1) Once your cake is set, you can remove it from the cake tin, and spoon the icing evenly over the top and the sides.

2) Decorate with dried goji berries and cranberries sprinkled over the top.

Notes

Remember the Hi-bar? The first raw chocolate bar to be sold in the UK (and beyond!), made with cacao nibs and brazil nuts, this is the Hi-bar in a Cake. Uneaten cake can be stored in an airtight container in the fridge for up to two weeks.