Courtesy of Maggie Lynch IINH
Ingredients
- 225 grams dark chocolate (70% cocoa solids)
- 125 grams coconut oil
- Zest of 1 blood orange
- 20ml freshly squeezed orange juice
- 2 tablespoon Vegan Egg replacer (source Health Food Store or online)
- 150ml chilled water
- 200 grams coconut or Rapadura sugar or Stevia Erylite
- 200ml soya yoghurt
- 125 grams avocado flesh (1 large avocado)
- ½ banana
- 300 grams ground almonds
- ¼ teaspoon ground cardamom
- 70 grams chopped pistachio nuts
- 3 - 4 slices thinly sliced blood orange (opt*)
- 8” cake tin with removable base
Method
- Break chocolate and place in a heatproof bowl, add in coconut oil. Sit over a pan (bain-marie) of barely simmering water and let chocolate melt, stirring occasionally. Remove from heat and let it cool slightly. Blitz avocado, banana and soya yoghurt to a puree and add to cooled chocolate mixture. Lightly grease cake tin, set aside.
- In a separate bowl lightly whisk Vegan Egg replacer with 150ml chilled water. Add sugar, orange zest and orange juice and continue to whisk. Add to cooled chocolate mixture and gently mix.
- Mix in ground almonds, cardamom and ¾ of the chopped pistachio.
- Bake at 150c for 1 hour or until baked. Then 10 minutes before it is ready, sprinkle leftover pistachio nuts on top of cake.
- Remove from oven, leave to cool before removing from tin.
- Store in an airtight container.
Maggie’s Top Tips:
- Best baked a day ahead of time as it is easier to handle.
- Replace pistachio nuts with walnuts or hazelnuts.
- Be warned! The Vegan Egg has a rather strong aroma when mixed with water.
For more tips from Maggie Lynch, who works in partnership with the Irish Institute of Nutrition & Health, log onto iinh.net