Chocolate Brownie Base Chai Cake
Chai, A combination of cinnamon, nutmeg, ginger, clove, allspice, cardamom, pepper. Basically a wellness combination with amazing properties that pairs amazingly well with vanilla and a little chocolate… That’s exactly what this cake brings you. Chai is packed full of antioxidants with anti-cancer properties from the ginger, cinnamon and cardamom, immune boosting benefits to help fight the flu season hat is nearing as well as anti-inflammatory properties known to help women with premenstrual symptoms. 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.
Partners into this cake are from the good fats from the nuts and the low GI sweetness of coconut nectar this is a tasty sweet treat not nearly as naughty s it appears to be!
Raw, Low GI, Vegan, dairy, gluten & Refined Sugar Free
Makes: approximately 1 mini cake + some left over (see notes)
Level of Difficulty: A little more time
Time Taken: 20 minutes + soaking time
For the base
- 2tsp coconut flower nectar
- 1tbsp melted Coconut Oil
- 2tbsp coconut flour
- 1tbsp almond meal (or additional coconut flour/vegan protein powder)
- 2tsp water
- 2tbsp du chocolat drinking chocolate powder OR cacao/cocoa/carob powder
For the Filling
- 45g raw cashews (un-soaked weight)
- 45g raw macadamias (un-soaked weight)
- 1/4c coconut cream (thick component)
- 3tbsp melted coconut oil
- 1tsp vanilla bean paste
- 1-2tsp chai spice mix* (depending on taste preference)
- 1tbsp Coconut Nectar or pure maple
- Dark organic grated chocolate or cacao nibs for garnish
What to do:
- 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.
- Get your cashews soaking, min. 2hrs in boiling water or best overnight/all day. Soak your macadamias for 1hr with the cashews prior to making. Drain before use.
- 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 only 1tsp of chai mix to begin with then taste and add more.
- Pour over your base mix, level off and place in the fridge to set for a min. 2hrs or best over-night.
- Run a hot knife around the outside before removing cake tin and slice with a clean sharp knife. Garnish
- Best stored in the fridge but freezes well!
*Chai is a combination of cinnamon, clove, nutmeg, cardamom, all spice, ginger and pepper you can make your own at home or buy pre mix powder.
If you have left over 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 roll able consistency. Add some cacao nibs, chopped dates as well for some texture if you like! Store in the fridge.
I use a Breville Kitchen Wizz Pro Food processor, with its duel induction blades it chops through everything super fast, meaning I get the job done quicker, not to mention it looks good enough to deserve a place on my kitchen countertop! 😀