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CHERRY CHOC CAKE

INGREDIENTS

¼ CUP DESSICATED COCONUT

¼ CUP ALMOND MEAL

¼ CUP TAPIOCA FLOUR

¼ CUP RAW CACAO POWDER

¾ TSP BAKING POWDER

PINCH OF SEA SALT

1 CHIA EGG

3 TBS CASHEW BUTTER

3 TBS RICE MALT SYRUP

½ CUP COCONUT MILK

45G CHOC CHIPS

1 CUP FROZEN CHERRIES, DEFROSTED

METHOD

• PREHEAT OVEN 175 DEGREES; GREASE AND LINE A SQUARE CAKE TIN

• TO MAKE CHIA EGG, STIR ONE TABLESPOON OF CHIA SEEDS INTO 3 TABLESPOONS OF WATER AND SET ASIDE

• CHOP/DICE CHERRIES, DO NOT DISCARD THE LIQUID THAT THEY DEFROSTED IN TO

• MIX DRY INGREDIENTS IN A LARGE BOWL, EXCLUDING CHOC CHIPS

• IN A SEPARATE BOWL MIX WET INGREDIENTS

• POUR WET INGREDIENTS INTO DRY, FOLD TOGETHER, THEN FOLD IN CHOC CHIPS

• POUR BATTER INTO PAN, DOLLOP THE CHERRIES OVER THE TOP OF THE BATTER AND POUR OVER THE CHERRY LIQUID(FROM DEFROSTING) AND SWIRL INTO BATTER, BAKE FOR 25-30 MINS OR UNTIL WOODEN SKEWER COME OUT CLEAN, ALLOW TO COOL COMPLETELY IN THE PAN

• STORE IN AN AIRTIGHT CONTAINER, I KEEP IN THE FRIDGE, CAN BE FROZEN J

* I USED 70% CACAO – RAW CHOCOLATE AND CARTON COCONUT MILK, YOU CAN USE ANOTHER PLANT MILK-ALMOND/SOY ETC OR YOU COULD USE COWS MILK IF NOT WANTING DAIRY FREE.

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/recipes-for-healthy-living/cherry-choc-cake.html

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