Dark Chocolate & Rose Festival Birthday Cake

Since August is our Birthday month, the wonderful SpamellaB has created this wonderful birthday recipe to celebrate our milestone 18th Birthday!

Serves: 8

Prep time: 20 minutes

Cooking time: 0 but 3 hours chilling

Ingredients:

For the base

• 100g oats
• 50g ground almonds
• 3 tablespoons cacao or cocoa powder
• ½ teaspoon cinnamon
• 4 tablespoons maple syrup
• 2 tablespoons coconut oil
• 2 tablespoons almond milk

For the topping

• 250g Montezuma’s BLACK FOREST - DARK CHOCOLATE WITH CHERRY
• 2 tablespoons coconut oil

Any selection of dried fruits and nuts! I used 2 tablespoons each of

• Goji berries
• Dried mango pieces
• Pumpkin seeds
• Coconut chips
• Cacao nibs
• Freeze-dried raspberries
• Dried rose petals

Get making!

1. Grease and line a 20cm loose-bottomed cake tin.
2. First make the base: Whizz up the oats in a blender to form a flour consistency then tip into a bowl with the ground almonds, cacao/cocoa and cinnamon.
3. Gently melt the coconut oil and maple syrup then pour into the dry ingredients along with the almond milk. Mix well to form a dough and press into the tin to form an even layer (and a generous base!). Set aside.
4. Next, break up the chocolate into small pieces and place in a pan with the coconut oil. Melt every gently then pour over the base to cover completely. Now have fun scattering over your chosen toppings evenly to make it look colourful and pretty!
5. Chill in the fridge for at least 3 hours to set.
6. When ready to serve, pop out of the tin and onto a chopping board. Cut into 6-8 slices and enjoy!

Keep in the fridge in an airtight container for up to 1 week.