Photo: & recipe, by Me. 



80 gram raw cacao paste (I use 100% cacao, not sweetened)
1 tsp coconut oil
2 tsp coconut sugar
1 tbsp mesquite powder
1 pinch cayenne or cinnamon (optional)
1-2 tbsp puffed quinoa, depending on how “puffy” you want your cake

– You will need one squared glass bowl.

Melt the cacao paste in a water bath on low temperature. Stir gently, and add the coconut oil. 

When everything is melted, take out from the water and add the rest of the ingredients ad mix gently.
Now pour it in your glass bowl that you’ve chosen, preferable so that the cake will be around 1/2-1 cm thick.

Leave in fridge for minimum 4 hours.
Take out – and enjoy your home made chocolate cake!

” Mesquite is a great source of vegetable protein and other minerals, it balances the blood sugar and has a natural sweet taste. Very good in desserts but also to use in smoothies! “

/ Lina

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