Chocolate Chia Cake

This is a super yummy, moist, chocolatey treat that is high in fibre from the chia seeds, and high in protein from the nuts and eggs. It’s so simple to make too.

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 along with the cinnamon as an extra.

Chia seeds are packed with fibre, omega 3’s, high in calcium, magnesium, potassium, phosphorus, iron and zinc. They are also a great sugar regulator due to their fats and fibre content. So explore making chia puddings in little jars as a snack or with fresh fruit and granola for breakfast.

Changing Habits Cacao Melts are the raw cacao bean simply tempered and pressed into a wafer. So that makes it the cacao butter and the cacao powder before it’s been separated – whole food!

They contain many nutrients such as magnesium, iron, zinc, copper and vitamin C. Being in its natural form, they have a high concentration of antioxidants that help cells repair themselves and stay healthy.

Cacao releases endorphins and serotonin, which may work as a natural anti-depressant. So that is why we crave chocolate when we’re feeling down and out….and what makes dark chocolate good for you! 

Check out my Chocolate Bark recipe! Oh, and I love squishing a melt inside a Medjool date as a snack…the melts are pure cacao so don’t eat them without a sweetener or you’ll know about it!

 

Chocolate Chia Cake

Chocolate Chia Cake

This is a super yummy, moist, chocolatey treat that is high in fibre from the chia seeds, and high in protein from the nuts and eggs. It’s so simple to make too.

Ingredients

  • 4 tablespoons Chia Seeds
  • 1 cup water
  • 1/2 cup Cacao Melts or 1/2 cup 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
  • 2 teaspoons Ceylon cinnamon powder (optional)
  • 3 drops peppermint or orange essential oil (optional)
  • pinch salt

Instructions

  1. Preheat your oven to 160C
  2. Line a cake tin with baking paper
  3. 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
  4. 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).
  5. Melt oil or butter and cacao melts (if using) to a saucepan on a medium low heat.
  6. Add the wet ingredients to the dry ingredients and combine well (Thermomix spd 4-5, 30 seconds)
  7. Pour into lined cake tin - I like a square one so portion sizes can be cut smaller.
  8. Bake in oven for 40-50 minutes or until it bounces back in the middle
  9. Cool in the tin for 5-10 minutes
  10. Finish cooling on a wire rack
  11. Store it in the fridge or cut up and leave a few out then freeze the rest in portions.

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