Chocolate, Pistachio & Lime Supercake
Super by name, super by nature. I call this my super cake because this dairy free, gluten free and wheat free cake is packed full of nutrient's from start to finish and the best part, it tastes AMAZING. An absolutely guilt free pudding. This delicious cake has a gorgeous velvety cheesecake texture and the combination of chocolate, pistachio and lime is just heaven. But it gets better, it's jam packed with real, nutrient dense, flavourful food that just takes this cake to another level.
- 125 g Pistachio nuts
- 125 g My Granola
- 300 g Medjool dates (pitted)
- 250 g Cashew nuts
- 200 ml Filtered water
- 125 g Pistachio nuts
- 5 Avocados
- 1 Vanilla pod
- 6 tbsp Agave syrup
- 1/2 tsp Himalayan pink salt
- 1 tbsp + 1 tsp baobab
- 2-3 Limes
- 6 tbsp Coconut oil
- 4-6 tbsp Cacao
- 1 tbsp Cacao butter
- 1 tbsp + 1 tsp Moringa
- For best results, prepare the day before by soaking your cashew nuts and making up your granola. The remnants of the granola will sort your breakfast for the next week or two. Alternatively, you can use crushed almonds.
- Prepare the cashews nuts by soaking them in a bowl of filtered water mixed with 1 tsp of moringa and 1 tsp of baobab. Cover and place in the fridge overnight, or at least 4 hours.
- For the base, blitz 125g of pistachios and 125g of the granola mix in a food processor for 15 - 20 seconds. Add the pitted dates and blitz again until a sticky mass forms.
- Using a 24cm spring form cake tin (coat the base with a touch of coconut oil to prevent the cake sticking) add the mix to the tin, pressing flat into place. Chill in the fridge.
- Next, drain your cashew nuts, keeping 200ml of the water and blitz together in a high speed blender . Add the coconut oil and agave syrup. Once smooth add the avocado, cacao butter, baobab, 2 x lime (zest and juice), salt and vanilla pod, and again, blitz until smooth.
- Remove half the mix and set aside.
- Now add the chocolatelyness you love by gradually adding the cacao until it's just to your liking. You can add a little more agave here, if needed. Once blended, remove the cake tin from the fridge and spread the chocolate mix on top of the base layer. Place the tin in the freezer for 15 minutes to set quickly.
- Add the moringa, half of the remaining pistachios and another good squeeze of lime to the remaining mixture and mix well.
- When the 15 minutes is up, remove the cake tin from the freezer and add the top layer, smoothing it evenly over the chocolate layer. Pop it in the fridge for at least an hour or in the freezer until set. When you are ready to serve, cut the cake into portions and sprinkle the remaining pistachios over the top to decorate.