1 Cup of Kapai Puku – “Heart Health”
1 Cup Coconut Flour
1 Cup Desiccated Coconut (Sulphur Dioxide Free)
½ Cup Fine Cacao Powder
2 Teaspoon Bicarbonate Soda (Aluminium Free)
1 Pinch of Himalayan Salt
3 Tablespoons of Coconut Butter
1 Teaspoon Vanilla Essence
¾ Cup Agave Syrup (more depending upon how sweet you like it! Keeping in mind to reduce the water content to compensate!)
1 & ½ Cups Water
400ml of Coconut Milk
Preheat Oven to 140 degrees.
Stir the Mix of Dry Ingredients together into a Separate Bowl.
In another bowl, Blend Wet Ingredients together.
Spoon both Wet and Dry Ingredients together into the one bowl until thoroughly combined.
Lightly grease Round Cake Tin (20 x 20cm) with Coconut Oil and spoon in mixture.
Cook in convention oven for 2 Hours at 140 degrees (or until cooked in centre). As it’s quite a dense cake cooking on a low temperature will ensure the cake is cooked through evenly. Cover cake tin if top of cake is overcooking.
Allow to cool before add Chocolate Frosting.
10 Fresh Dates Diced
1 Ripe Avocado
5 Tablespoons Fine Cacao Powder
3 Tablespoons Coconut Cream
Either Soak Dates overnight or add boiling water to Dates and allow to sit for 10 minutes.
Blend Dates, Avocado, Cacao Powder and Coconut Cream until it forms a smooth consistency.
Lavishly spread Frosting over the entire cake and optionally add edible flowers for decoration.