Raw nuts and seeds are true superfoods readily available to us. They are literally packed with vitamins, such as E and Bs, minerals, such as calcium, zinc, magnesium and potassium, and good fats, such as omega 3 and 6. I'm always delighted, then, to come across a recipe that uses raw, uncooked nuts and seeds in an interesting and tasty way.
And, this chocolate 'biscuit' cake is just that: interesting, tasty and very more-ish...you have been warned!
The original recipe comes from Liz Nolan's Raw Chocolate Fudge Brownie (www.wholefoodmatters.ie), but I've changed it slightly to make the texture a bit more 'biscuity', and also taken the liberty of drizzling dark chocolate on top, just in case there wasn't enough in already!
Raw Chocolate Biscuit Cake
100g mixed seeds (flaxseed, pumpkin, sesame, sunflower)
200g ground almonds
2 tbsp chia seeds
2 tbsp raw cacao powder (or good cocoa powder, such as Green & Black's)
2 tbsp dessicated coconut
1 tsp cinnamon
25g dark muscovado sugar
200g dark chocolate, 70% cocoa solids
2 tbsp coconut oil (or butter)
2 tbsp agave syrup (or maple syrup)
Grind the mixed seeds in a coffee grinder or with a hand blender until fine, or use pre-ground mixed seeds, such as Linwoods. Mix with the ground almonds. Stir in all the other dry ingredients (chia, cacao powder, dessicated coconut, cinnamon, dark sugar).
Melt 150g of the dark chocolate in a bowl over a saucepan of boiling water (low heat). Add the agave syrup and coconut oil. Mix together and pour over the dry mixture. Mix very well.
Lightly oil a baking tray (with the coconut oil, or butter) and tip your mixture into it. Press down with a spoon until smooth. Melt the remaining 50g of dark chocolate in the same bowl as before and drizzle from a height onto your flattened mixture.
Firm up in the fridge for a couple of hours before cutting into squares and enjoy with a nice cup of herbal tea! Keep in an airtight container for up to 2 weeks in the fridge.