Organic chocolate cake recipe

For all those with a sweet tooth who prefer it healthy, we at NAVOCO present our recipe for a vegan and raw organic cake.

Our healthy chocolate snack comes without any white flour or sugar and doesn't even have to end up in the oven. Now you can find out how that works:

The base of our cake consists of dried organic apricots and ground organic almonds so that it tastes crunchy and fruity at the same time. The chocolate cake is filled with organic coconut oil and organic cashew kernels - especially great: we don't need any white flour. Instead of sugar you simply use organic agave syrup to give the chocolate snack a fruity sweet taste. Instead of the oven, you just need a little space in the freezer.

Time: 20 minutes Servings: 10 pieces

Ingredients:

Base:

120 g dried apricots

120 g ground almonds

3 tsp vanilla powder

35 g grated coconut

Filling:

245 g cashew kernels

100 g raw cocoa

200 ml coconut oil

11 tablespoons agave syrup

1 tsp vanilla powder

1 pinch of sea salt

Preparation:

1. Grind the ingredients for the base in a blender and place in a greased cake tin.
2. Melt the coconut oil and grind in a blender with all ingredients except the cocoa. Then add the cocoa and spread the mixture on the bottom of the cake tin. The cake must be left in the freezer overnight.
3. The next day you can take it out of the freezer, defrost it, garnish it as you like and enjoy it!