1/2 cup chopped nuts, lightly toasted (I used a combination of hazelnut meal and chopped macadamia nuts)
3 free-range eggs, separated
70g raw cacao powder
50g coconut or buckwheat flour
90g coconut oil
2/3 cup raspberries
pinch of sea salt
Shredded coconut for sprinkling on top
METHOD:
Preheat oven to 160 degrees C.
Combine nuts, quinoa flakes with 30g of coconut oil and 30ml of maple syrup.
Greece a cake or baking tin before pouring in mix. Push down firmly to compact before putting in the oven for 6-8 minutes to colour. Remove and allow to cool
Meanwhile in a mixing bowl combine the yolks, along with the rest of the maply syrup and coconut oil and combine until very smooth. Using a spatula in thirds add the cacao and buckwheat flour.
Fold in your raspberries allowing them to break up.
In a separate bowl add the salt to the egg whites and using an electric beater mix until soft peaks
In thirds fold egg whites into cacao mix and combine.
Pour mix over toasted nut base and put in the oven for 15-20 minutes or until cacao top is set.
