Okay so the breakdown on this cake: The bottom layer is a cayenne spiced almond and date biscuit. Next there are eight layers of chocolate and tahini. The garnish on top is avocado chocolate mousse. It's also raw, vegan, paleo and probably the most decadent cake I've ever made!
THIS RECIPE MAKES ONE MINI CAKE 8CMX6CM (3INCHX2INCH)
I have an 8cmx6cm metal ring mould that I use for this. It's really useful for cutting biscuits, mini cakes and also making small raw cakes like this. However, if you don't have one you can also make this recipe in cupcake papers/liners/shells. In this case, the recipe will make 2/4 depending on how big your shells are.
1 tbsp cacao powder
1/4 tsp cayenne pepper
1 tsp coconut oil
1 1/2 tbsp honey/maple syrup (if you're vegan)
* note this makes more than you will need, however, the food processor will not run well if you have less than this.
4 tsp tahini
1/4 cup coconut oil
1/4 cups cacao powder
2 tbsp honey/maple syrup (if you're vegan)
1/2 ripe avocado
1 tbsp coconut milk
2 tsp honey/maple syrup (if you're vegan)
1 tbsp cacao powder
pinch of cinnamon and salt
Start by putting the dry base ingredients in a food processor or blender; almonds, cacao powder, salt and cayenne pepper. Pulse into a meal rather than letting the food processor run until it's powdery - it's preferable to have a crunch base. If you're using a mould, cover the base with aluminium foil, place on a tray and grease both the foil base and inside of the mould with coconut oil. Next press the crust into the base of the mould or cupcake liner. Press down quite firmly. I like quite a thick biscuit crust so if you do too, don't hold back to pack it in! You will have crust left over which you can roll into balls and use for snacks later on.
Next melt the coconut oil and then add the cacao powder and honey and salt.
Take one tsp tahini and spread it over the biscuit crust. Next spoon the melted chocolate mix over the tahini until the tahini is totally covered. Place in the freezer to set. Once set (this should only take 5 minutes) repeat this process until you have four layers of chocolate. You may need to re-melt the chocolate mixture again as it will start to harden, so keep it in the pot near the stove.
While the layers are setting, make the mousse. Add all ingredients into a blender and blend until smooth. If your avocado is really ripe you can do this with a fork. If you're persistent it should combine well into a mousse. Allow to set in the fridge for a few minutes.
The final step is to garnish with the mousse. You can use a piping bag or make a DIY one by cutting the corner off of a sandwich bag or make on with baking paper. For the cake in the photo, I did one pipe all around the circumference. However, you can add more as there will be enough mousse to do all sorts of creations.