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Magic Mayan Chocolate | Chocolate Chip Nicecream Cake
Quality and unique,Irish hand made chocolate, Dairy, Gluten, Soya free, diabetically friendly and it taste's great. The chocolate you taste is hand tempered using the classic Bain Marie method. Available online and through all good health stores.
raw chocolate, raw chocolate bar, raw chocolate recipe, dark chocolate bar, gluten free chocolate, gluten free snack, paleo diet, paleo friendly, vegan, vegan chocolate, dairy free chocolate, dairy free, soya free chocolate
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Chocolate Chip Nicecream Cake

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Guest Post from Mairi Rivers (Ginger Vegan)

 

I made this one with oatcakes for the base so it isn’t fully raw but you could easily replace the oatcakes with the equivalent weight in nuts for a completely raw cake.
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I used fruit syrup in this recipe but agave syrup, coconut nectar or maple syrup would work just as well.
You need frozen bananas for this recipe. Store peeled bananas in a bag in the freezer. Cut them up just before using with a sturdy knife. You may have to let them thaw slightly before cutting but don’t wait too long as they do need to be frozen!
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First layer – Base:

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280g oatcakes
125g dried morello cherries
70g mild coconut oil
2 tbsp cacao powder
3 tbsp fruit syrup
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Second layer – Chocolate Nicecream Filling:

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5 frozen bananas
10 dates
30g cacao powder
175ml oat milk
1 tsp vanilla extract
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Third layer – Chocolate Chip Nicecream Filling:

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5 frozen bananas
120ml oat milk
1 tbsp cacao powder
1 tbsp vanilla extract
2 tbsp fruit syrup
1 bar Crazy Caramel
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Topping:

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1 bar Crazy Caramel
Cherries
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First, prepare a 23cm diameter loose bottomed cake tin by lining the base and sides with baking paper or a reusable liner.
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For the base:

  1. First, put the oatcakes into a food processor and process until they are finely ground. Then add the morello cherries and whizz again until they are cut into small pieces. Melt the coconut oil and add this to the oat mix along with the cacao powder and fruit syrup. Process until everything is well mixed.
  2. Press into the base of the prepared cake tin with the back of a metal spoon or the bottom of a glass. Make sure the base is well compacted.
  3. Put into the freezer while you prepare the next layer.

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For the chocolate nicecream:

  1. Chop up the bananas and put them into a blender or food processor with the dates, cacao powder, oat milk and vanilla extract and blend until smooth. You may have to scrape down the sides of the jug a few times as you go.
  2. When it is well blended pour on top of your base and smooth the top.
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For the chocolate chip layer:

  1. First chop the chocolate into small chunks and set aside.
  2. Chop the bananas and put in the blender along with the cacao powder, vanilla extract, fruit syrup and oat milk and blend until smooth.
  3. Finally, stir in the chocolate pieces by hand.
  4. Pour into your cake tin and smooth the top well. Put in the freezer for at least 3 hours or until well frozen.
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When you are ready to decorate the cake:

  1. Chop up about 2/3 of the Crazy Caramel bar for the topping.
  2. Melt the remaining 1/3 of the chocolate bar in a small bowl set over another bowl filled with warm water.
  3. Remove the cake from the tin and place on a serving plate.
  4. Drip some of the melted chocolate around the edges of the cake with a teaspoon.
  5. Sprinkle the chopped chocolate around the top edge of the cake.
  6. Finally, dip some cherries in the remaining melted chocolate and arrange around the top.
  7. When you have finished decorating it the cake should have thawed enough to cut. You can either serve now or cut into slices and then return to the freezer so it is easy to take a portion later without thawing the whole cake.
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Mairi Rivers is a Vegan Runner, Recipe Developer and Photographer
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