For the cake
- 4 tablespoons chia seeds, soaked in one cup of water for 15 minutes
- 1 cup almond meal
- ½ cup raw cacao
- 125 grams coconut oil, melted
- 6 small eggs or 5 medium eggs, beaten
- 1 cup coconut sugar
- 1 pinch Himalayan salt
- 1 teaspoon bi-carb soda
- 2 medium sized ripe bananas, mashed
For the chocolate Sauce
- 1 block of dark chocolate (preferably raw chocolate like Loving Earth)
- 100g of organic butter or coconut oil
- 2 teaspoons coconut sugar
- Pana Salted Caramel Coconut Ice Cream
- Pana Vanilla Coconut Ice cream
Preheat oven to 180 degrees. Line a 20cm x 20cm cake tin with non-stick baking paper.
Soak chia seeds in one cup of water for 15 minutes. Whisk regularly to prevent chia seeds clumping.
Place all the dry ingredients (raw cacao almond meal, sugar, salt and by cab) into a sifter and sift into a large bowl to break up any clumps.
Then add eggs, mashed bananas and melted coconut oil.
Stir vigorously with a whisk so that all ingredients are well combined.
Add chia seeds and mix thoroughly through mixture.
Pour mixture into the baking paper lined cake tin.
Place cake tin in oven for 50 minutes.
While the cake is baking make the chocolate sauce.
Break a block of dark chocolate (raw preferably like Loving earth) into a small saucepan. Add the butter/coconut oil and sugar. Heat gently to melt the chocolate, butter/coconut oil and dissolve the sugar, stirring regularly.
Once all the ingredients have combined remove from heat.
Remove cake from oven once it is cooked. The cake is cooked when it bounces back when pressed or a skewer pulls out cleanly after being inserted.
Let stand for 5 to 10 minutes in the tin.
Then tip out onto a wire cooling rack.
Reheat the chocolate sauce if necessary.
For each person cut a slice of cake about a finger width thick and then cut into 4 pieces if serving in a glass or 2 pieces if serving in a small bowl.
Place 2 pieces of cake in the glass then put a small scoop of salted caramel coconut ice cream on top. Then place in the other 2 pieces of cake in the glass and a small scoop of vanilla coconut ice cream on top. Then drizzle a tablespoon of chocolate sauce over the top.