SPICED CHOCOLATE AND WALNUT CAKE | sheerluxe.com

SPICED CHOCOLATE AND WALNUT CAKE

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This cake works primarily with the brow chakra to enhance intuition, psychic abilities, and cognitive function. The raw cacao and spices provide a stimulating kick to the chakra, but simultaneously the walnuts bring things back into balance so that you are not bouncing off the walls!

SERVES 8–10

SPECIAL EQUIPMENT
7 in/18cm nonstick springform cake pan

BASE
30g raw cacao nibs
125g walnut halves, plus extra to decorate
1½  tablespoons raw coconut oil, plus extra for greasing, melted and at room temperature
2 tablespoons rice syrup
3 teaspoons raw cacao powder

CAKE
100g raw dark vegan chocolate
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¾ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
100g walnut halves
100ml raw virgin coconut oil, melted and at room temperature
2 tablespoons raw cacao powder
Pinch of sea salt
250g unsweetened soya yogurt or coconut yogurt

METHOD
Lightly grease the cake pan with coconut oil.

To make the base, place all the ingredients in a food processor and mix until well combined and of a granola-type consistency—you are aiming for some texture and crunch. Spoon the mixture into the base of the cake pan, spreading and pushing down with the back of a spoon until firmly in place. Cover the pan with plastic wrap and place in the fridge.

To make the cake, break the chocolate into a small heatproof bowl. Bring a small amount of water to simmering point in the base of a small pan and place the bowl of chocolate over the pan, taking care that it does not to touch the water.

Stir until melted, but do not overheat as this is a raw cake. Turn off the heat, add the ginger, cinnamon, nutmeg, and cayenne to the melted chocolate and stir to combine. Leave the bowl on top of the pan of water to keep the chocolate melted while you prepare the rest of the ingredients.

Finely grind the walnuts for the cake in a small blender and add to a food processor with the coconut oil, cacao powder, salt, and melted chocolate. Process well, then gradually add the yogurt and mix to a smooth consistency, being careful not to let it curdle.

Take the base out of the fridge and pour the cake mixture over the top, spreading it evenly using a spatula. Cover and place back in the fridge overnight. The next day, decorate the cake with walnut halves before serving. Keep the cake refrigerated and use within 4 days.

Recipe courtesy of ​The Chakra Kitchen by Sarah Wilkinson, photography by Adrian Lawrence, published by CICO Books