Raw Chocolate Bounty Cake

Chocolate Cake base:
3 cups almonds

3 cups desiccated coconut

1 cup coconut flour

1⁄2 cup raw cacao powder

1 tsp Celtic sea salt

1 cup date paste

2 Tbl coconut butter

2 Tbl agave syrup

1 Tbls vanilla extract

1 tsp almond extract

1 tsp coconut extract

Grind almonds to a powder in a blender. Mix with other dry ingredients, sieve the cacao powder and use a whisk or the back of a wooden spoon to get rid of any lumps.

Melt coconut butter, add to mixture along with the other wet ingredients. When thoroughly combined, the mixture should be slightly moist, but hold together well like a dough.

 Line a spring form cake tin with cling flm or baking paper, or a silicon base, use 2 smaller tins to make a sandwich cake. Pack the mixture into the tin and press down to make a flat cake.

Raw Chocolate Icing:
½ cup Coconut Butter (melted)

¼ cup Raw Cacao Powder (sieved)

Pinch Himalayan Crystal Salt

2 tabelspoon Agave Syrup

½ teaspoon Vanilla Extract
Add Cacao powder to coconut butter, salt and vanilla then last of all stir in agave syrup. Mix well. Pour on top of cake and freeze for 15 minutes to set. Top the cake fresh berries, goji berries &/or coconut chips, be creative. You can also create different fillings if creating a sandwich cake.