Raspberry and Chocolate Smoothie Cake

INGREDIENTS

Cake base

• 1/2 cup almonds
• 1/2 cup dates
• 1 tbsp chia seeds
• 30 grams protein powder
• 30 ml coconut water
• 1 tsp raw cacao powder
• 1 tsp organic desiccated coconut

Filling

• 1 cup of fresh or frozen Raspberries
• 3 tbsp vanilla yogurt
• 2/3 cup almond milk
• 2/3 cup coconut water
• 1 tbsp chocolate powder (healthy option 1 ½ tsp raw cacao)
• 1 tbsp honey
• 125 mls hot water and 3 tsp gelatine powder

DIRECTIONS

Cake Base

1. Combine the dates and almonds in a Kambrook food processor and add to a large bowl. Add the remainder of ingredients and combine using hands.
2. Press base mix into the base of a small ramekin, lined with cling film.

Filling

1. Add all ingredients for the filling to a Kambrook Blitz2Go and blitz to smooth consistency.
2. Add the water and gelatine and stir with a spoon until it begins to thicken. About 2 minutes.
3. Add gelatine mix to the smoothie mix in a large bowl and swiftly mix through with a spoon.
4. Add filling to the base and place in fridge until set.
5. Add garnishes and serve chilled.

To serve: Top with fresh raspberries, coconut sprinkles & shaved chocolate.

Recipes created and shared by Geoff Jennings From QLD
Runner Up Winner for Summer School Cooking Challenge 2015