By Nicole Frain, Facebook: Clean Treats and Website
Chai, a combination of cinnamon, nutmeg, ginger, clove, allspice, cardamom, pepper. A wellness combination with amazing properties that compliments vanilla and a little chocolate. Chai is packed full of antioxidants with anti-cancer properties and immune-boosting benefits. These spices are known to have a calming effect, help decrease bloating and increase your digestive enzymes to help boost your metabolism for extra slimming effects! Chai comes with a strong and delicious aroma and large amounts are not needed to achieve the subtle flavor of spice.
This cake also has good fats from the nuts and the low GI sweetness of coconut nectar makes this tasty sweet treat not nearly as naughty as it appears to be!
Raw | Low GI | Vegan | Dairy, Gluten, Refined Sugar-Free
Makes: approximately 1 mini cake + some leftover (see notes)
Level of Difficulty: Medium
Time Taken: 20 minutes + soaking time
Magical Ingredients:
For the base
- 2 tsp coconut nectar
- 1 tbsp coconut oil, melted
- 2tbsp coconut flour
- 1 tbsp almond meal (or additional coconut flour/vegan protein powder)
- 2tsp water
- 2tbs cacao powder
For the filling
- 45g raw cashews, soaked for minimum 2 hours
- 45g raw macadamias, soaked for one hour
- 1/4 cup coconut cream (thick component)
- 3 tbsp coconut oil, melted
- 1 tsp vanilla bean paste
- 1-2tsp chai spice mix* (depending on taste preference)
- 1 tbsp coconut nectar
Additional:
- Cacao nibs to garnish
What to do:
1. Combine your base ingredients in a bowl and mix well. Press into a lined mini cake tin and set aside until ready to use. I made this the morning of to make the rest that night.
2. Drain and wash the soaked nuts, rinse well
3. To make the filling add your drained nuts to a food processor with all your other fillings. Blend until well combined and nice and smooth. This may take some time. Add the only 1tsp of chai mix, to begin with then taste and add more.
4. Pour over your base mix, level off and place in the fridge to set for a min. 2hrs or best over-night.
5. Run a hot knife around the outside before removing cake tin and slice with a clean sharp knife.
6. Garnish. Best stored in the fridge but freezes well!
Note
Chai is a combination of cinnamon, clove, nutmeg, cardamom, allspice, ginger and pepper you can make your own at home or buy premix powder.
If you have a leftover mix like I did, don’t throw it away! Make some Chai spices balls out of it! Just add enough almond meal, coconut flour and/or vegan vanilla protein powder to the mix to make a rollable consistency. Add some cacao nibs, chopped dates as well for some texture if you like! Store in the fridge.
Enjoy ☺
