Whizz til smooth:
2 cups of cashews (allow to soak in water for a few hours, then drain)
½ cup coconut oil
1 tin of coconut cream
1/2 cup honey (or sugar to make it vegan)
Halve the mixture and in one half add: freeze dried boysenberries and mix until smooth. In the second half add 1/2 cup cocoa butter and 2 tbsps of cocoa powder or 100gms of raw cocoa paste
Pour the boysenberry mixture into the cake tin. Then carefully layer the chocolate mix on top.
Boil up frozen boysenberries in a little bit of water, 1 tbsp of sugar and 4 tbsps of chia seeds.
When set, carefully spoon into the top middle of the cake.
Allow to set in the fridge for a few hours.
Gluten free, egg free, dairy free, vegan (if you swap the honey for sugar). And most importantly its super super delish!
Time in the kitchen: 15 – 20 minutes
Keeps in the fridge for a few days and stores well pre-sliced in the freezer