Chocolate Raspberry Love Cake
Valentines Day is not just for showing love for your partner in life. With kids it has become a wonderful love fest. A simple way to make it special for my two is to make this sugar-free chocolate love cake. Uncomplicated, delicious and packed with Valentine feelings. You could perhaps make this with children on the special day - or maybe your partner may want to get in the kitchen and show some sugar-free love!
1 1/2 cups of frozen/fresh raspberries
7 tbsp almond butter
8 tbsp of raw cocoa powder
150g of ground almonds
3 free range eggs
10 tbsp maple syrup
1/2 tsp bicarbonate soda
Preheat the oven to 180 degs and line a cake tin ( or heart tin!) with baking paper.
Scoop out the avocado and place the flesh with all the other ingredients apart from the raspberries into a food processor and mix thoroughly, slowly.
When it is smooth stir in the raspberries with a spoon. Pour mixture into prepared tin and bake for 30 minutes until a skewer poked into the middle of the cake comes out clean.
Leave to cool, then gently remove from tin and use a sieve to sprinkle cocoa on the top. Serve with coconut yoghurt or Booja Booja dairy free ice cream.