This is the perfect quick dessert recipe to whip up if you have guests coming over. Light but indulgently chocolatey!
Desserts
Raw Chocolate Crackle Cake
By Sally O'Neil, The Fit Foodie
Chocolate Base
- 1 cup Cacao Butter
- 1 cup Coconut Oil
- 1 ½ cups Cacao Powder
- 1 tsp Vanilla Bean Powder or natural vanilla essence
- ⅓ cup rice malt syrup or honey
- pinch himlayan sea salt
Mix ins
- ¼ cup dried sour cherries or dates, chopped
- ½ cup puffed brown rice or quinoa
- ½ cup Loving Earth Caramelised Buckinis
- ½ cup fresh raspberries
Toppings
- Additional ½ cup fresh raspberries
- 3 tablespoons caramelised buckinis
- ⅓ cup coconut flakes
- Step 1Melt together the cacao butter and coconut oil.
- Step 2Add the cacao powder and whisk or stir until completely smooth.
- Step 3Add the salt and vanilla, then stir in your sweeter of choice, adjusting to taste if you prefer it sweeter.
- Step 4Stir in the puffed grains, dried fruit and buckwheat until coated.
- Step 5Add the raspberries in last, folding through lightly to avoid crushing them.
- Step 6Pour mixture into a lined brownie pan / quiche dish / silicone patty cases and place in the fridge for an hour or until set.
- Step 7Garnish with toppings and serve straight from the fridge.
- Step 8Will melt at room temperature! Store in the fridge or freezer.
