Guilt-free chocolate indulgence!

Spring is a great excuse to make this amazing, sugar-free chocolate cake, topped with delicious seasonal stawberries. Served cold, it’s beautiful on a warm evening – or anytime of day really!


Serves up to 12 people (depending upon the size of each slice!)


Nuts base

1cup cashews

1cup macadamias

1cup almond/almond flakes

1/2cup walnuts

1cup pitted dates

1tbs coconut oil


Chocolate topping

2 ripe avocados

1cup cacao powder

3/4cup coconut cream (chilled)

1tsp vanilla essence

1tsp lemon zest

2tbs maple syrup or honey



Nut base

Process all nuts and pitted dates in a food processor with coconut oil until mushy and sticky – add more dates if texture is too dry or crumbly. Remove mixture and press evenly into a cake tin with a layer of baking paper at the bottom. Chill in the fridge for 1 hour.

Chocolate topping

Process avocado, cacao powder and maple syrup in a food processor and add the coconut cream slowly until mixture becomes thick and creamy. Pour the topping on top of the chilled nut base and spread evenly. Chill the cake in the freezer for about 8 hours to set. To serve: bring cake to room temperature (about 20 minutes), remove from tin and peel the paper. Decorate with seasonal fruits and/or berries.