Chocolate Chia Cake
Rated 3.3 stars by 8 users
Category
Sweet Treat
Author:
Kimberly
This is a super yummy, moist, chocolatey treat that is high in fibre and protein!
You can easily make this recipe nut free by using sunflower seed or pepita meal instead so it’s perfect for the lunchbox. I use a square tin so I can cut it into little bit size pieces to save over-indulging! I love 3-4 drops of Twenty8’s peppermint essential oil in mine.
You can also skip out on the dates and add more sugar instead. Chunkier dates and adding some cranberries can make it super Festive in place of the traditional fruit cake. Using any one of the Spiced Drink Blends is also a fun way to change it up!
Ingredients
-
4 tablespoons Organic Chia Seeds
- 1 cup water
-
1/2 cup organic cacao powder
- 125 grams coconut oil, olive oil or butter
- 5 free range or organic eggs
- 1 cup (100g) almond meal or sunflower meal for nut free
- 3/4 cup Rapadura (125g) or coconut sugar, or 1 cup if not using dates.
- 10 dried, pitted dates (optional - increase rapadura as above)
- 1 teaspoon bicarb soda
-
1 tablespoon Aroma Spice by Secret Spice Co
- 3 drops peppermint or orange essential oil (optional)
- pinch salt
Directions
Preheat your oven to 160C
- Line a cake tin with baking paper
- Soak the chia seeds in the water for 15 minutes stirring well. Grind for 10 seconds in a high speed blender first if you prefer less texture
- Place cacao powder (if using), almond meal, sugar, salt, bicarb and any dry spices in a blender and whizz up until combined (Thermomix spd 4-5 for 5 seconds).
- Melt oil or butter and cacao melts (if using) to a saucepan on a medium low heat.
- Add the wet ingredients to the dry ingredients and combine well (Thermomix spd 4-5, 30 seconds)
- Pour into lined cake tin - I like a square one so portion sizes can be cut smaller.
- Bake in oven for 40-50 minutes or until it bounces back in the middle
- Cool in the tin for 5-10 minutes
- Finish cooling on a wire rack
- Store it in the fridge or cut up and leave a few out then freeze the rest in portions.