Ingredients

• Ingredients Super Seed Base: 50g cacao 50g cacao nibs 100g coconut sugar 150g sesame seeds 150g sunflower seeds 1 tbsp carob 50g frozen raspberries Avocado Cream Top: 1 avocado 60 ml maple syrup 2 tbsp cacao powder Chocolate Drizzle: 30g cacao butter 20g cacao powder tbsp agave

Preparation

• Method In a high speed blender whiz everything but the berries (for the base) together until a light crumb forms then add the raspberries to form a dough. Press into a round tin – about 2 inches thick and leave in the fridge to set. Whiz all the topping ingredients together then add to the set base. For the chocolate drizzle, melt the cacao then sift in cocoa and stir in agave, and drizzle on top. We like to decorate our cakes with dried flowers, fresh fruit or extra seeds – be creative! This cake is ready straight away so dig in! It keeps for about 1 week.