Gluten Free Dark Chocolate Cake

with Fig and Salted Caramel

This is a chocolate cake that is decadent & delicious, whilst also being nourishing for your body. This is a classic simple & rich cake, sweetened with dates with a moist almond flour base, that will delight all of your senses. Serve it with a spoonful of coconut yoghurt, or with the salted caramel sauce listed below.

Either way, you are in for a treat!

Recipe

For The Cake

Ingredients

1. 2 1/2 cups dates, soaked for 15 minutes in hot water

2. 1 1/2 cup almond flour

3. 1 tbsp ground flax seeds

4. 1 cup roasted cacao powder

5. 1/4 cup coconut sugar

6. 1/2 tsp sea salt

7. 1/4 tsp bicarbonate

8. 1/2 cup almond or coconut milk

9. 1 shot espresso (or substitute for a strong shot of dandelion/chicory tea)

10. 2 tbsp coconut oil or ghee, melted

11. 6 dried figs + 1 tbsp coconut sugar

Directions

1. Add soaked dates and 1 cup of the soaking water to a food processor or blender and blend until smooth.

2. Transfer the date paste to a large bowl. Add the remaining ingredients (except figs) and stir well. 

3. Add dried figs and a sprinkle of coconut sugar to the bottom of a lined tin, the spread out the cake batter.

4. Bake in the oven at 200 degrees Celsius for 30 minutes.

5. Let the brownie cool for at least an hour before serving. It delicious served with a spoonful of coconut yoghurt and a drizzle of maple syrup.

Salted Caramel Sauce

Ingredients

1. 2 tbsp hulled tahini

2. 2 tbsp maple syrup

3. 1/4 tsp sea salt

4. 2 tbsp coconut or soy milk

Directions

Stir all ingredients together using a whisk. Add more salt to taste if needed. Drizzle on the chocolate cake, or onto ice cream, pancakes, waffles or enjoy by the spoonful.  

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