Raw chocolate cake

“This __cake is pure indulgence. If you can get your hands on some bee pollen, I highly recommend it for its intense burst of honey flavours and satisfying crunch. ”

300 g pecan nuts

150 g medjool dates

150 g dried figs

3 tablespoons raw honey

5 tablespoons raw cacao powder , (see note)

1½ teaspoons vanilla extract

BASE

60 g cacao butter , (see note)

150 g hazelnuts

3 tablespoons raw cacao powder

1½ tablespoons raw honey

ICING

200 g coconut oil

120 g cacao powder

2 teaspoons raw dark agave nectar , (see note)

2 tablespoons bee pollen , optional

Method

1. Line a 20cm springform __cake tin with greaseproof paper.
2. To make the base, shave the cacao butter very finely into a small bowl, then place in a large bowl of hot water and allow to melt (it melts at about 34ºC, so is still considered raw).
3. Blitz the hazelnuts in a food processor until very fine, combine with the other base ingredients and press into the tin. Chill while you make the filling.
4. Blitz the pecan nuts until very fine, then add the remaining ingredients (remember to destone the dates) and blitz until everything comes together. Press into the tin and chill for at least 3 hours.
5. Combine the icing ingredients and chill for about 20 minutes to set a little, stirring once or twice.
6. Run a round-bladed knife around the edge of the cake and remove from the tin. Spread the icing on the cake with a palette knife and dust with the bee pollen (if using).

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