Original recipe of the week: Will you dare raw food?

Believe it or not, I am sure you will love a raw chocolate cake. Yes, raw really is the new soufflé. Raw foodism has really taken off in the past couple of years and consists of a diet of often raw and unprocessed foods, or food cooked at less than 40c. The most common raw food diet is the vegan diet. 

I am no vegan, but I love to try something new…as you might be able to tell from many of my recipes. After reading hundreds of cook books, I think I have come up with the perfect combination: a raw food chocolate ‘cheesecake style’ dessert. My upside down chocolate tart is light and moist and full of antioxidising properties that can really boost your heath. If you fancy a slab of chocolate, try this cake and you can satisfy your sweet tooth and nourish your body at the same time.

Upside down raw chocolate tart

Serves 6-8

Preparation time: 5-10 minutes

Chill time: 4 hours

What you will need:

2 ripe and ready avocados

1 banana

50g ground almonds

200g cocoa nibs (or the darkest chocolate you can get, and grated coarsely)

50g icing sugar

2 tbsp honey

2 tbsp cocoa powder

6-8 chocolate biscuits of your choice

Method:

1) Place all ingredients, apart from the biscuits, into a food processor and pulse until blended.

2) Spoon this into a pie dish or cake tin.

3) Next, crush up the biscuits either in a food processor or by hand and sprinkle on top to make an upside down cheesecake style base.

4) Now place in the fridge to set for about 4 hours and enjoy with fresh raspberries and even a splash of sour cream if you are feeling generous.

Bethany Stone

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