Raspberry Chocolate Cake

Sweet and healthy delicacy

Dough:

- 2 cups of gluten-free oatmeal

- 1 large or 4 small baked sweet potato(es)

- 3 bananas

- 20 dates

- 1/2 cup of raw chocolate powder

- 2 cups of water

Icing:

- 1 cup of cashews

- 10 dates

- 1/2 cup of raw chocolate powder

- 1 cup of water

Fruit:

- Raspberries

 

Dough:

1. Put the dates in water and soak for 30 minutes.

2. Preheat the oven at 180° Celsius/360° Fahrenheit circulating air

 

3. Place the soaked dates, sweet potato(es), bananas, chocolate powder and water into a blender and blend until smooth

4. Place the oatmeal into a bowl, add the blend and mix well

5. Cover springform pan with parchment paper (including the sides) and pour dough into it 

6. Place into the oven and bake for about 30 minutes; After 15 minutes, over springform with foil and bake further 15 minutes; Cool in the pan for 10 minutes, then remove to an oven grid to cool completely.   

 

Icing:

7. In the meantime, soak cashews and dates in water for 30 minutes

8. Place cashews, dates and remaining icing ingredients into a blender and blend until smooth

9. Spread icing onto cake and top with raspberries

10. Enjoy immediately or refrigerate to allow icing to harden a bit

Notes:

 

Other fruit toppings that fit perfectly with this chocolate cake: blueberries, apples, bananas, pears, peaches