Mint chocolate cake

Ingredients for the base:

• 200g mixed nuts (walnuts, hazelnuts etc)
• 8 dates
• 3 tbsp coconut oil

Ingredients for the chocolate layer:

• 5 tbsp cacao powder
• 4 big very soft avocados
• 3 tbsp eco honey
• 4 tbsp peppermint essence
• 3 tbsp coconut oil
• Fresh mint (for decorating only)

Directions:

• Put the nuts and dates in a food processor until a stiff dough has formed. Melt 3 tbsp coconut oil at the lowest temperature in a pan, add to the mixture and mix again.
• Transfer the mixture into a cake tin (ideal 23 cm with loose-bottom) and line the base with it pressing down for a compressed layer. Put the tin in the freezer while preparing the chocolate layer.
• Cut the avocados in two, remove the seeds and scoop the flesh into a food processor. Add the honey, cacao powder, peppermint essence and the remaining 3 tbsp melted coconut oil. Blend until it becomes a chocolate mousse.
• Place the chocolate layer on top of the base and smooth the top with a palette knife.
• Chill in the fridge for at least 5 hours; decorate with fresh mint leaves before serving.

Calories: 300

Serves: 6

Time: 45 minutes

Health benefits: Coconut oil is used for Alzheimer’s disease, diabetes, heart disease, chronic fatigue, irritable bowel syndrome, thyroid conditions, energy and boosting the immune system. Avocado is used for lower cholesterol, diabetes, stroke, healthy body weight, cancer prevention etc.

Tip: A tea spoon of coconut oil added to the morning coffee will boost the metabolism and improve brain function.