2tbspchia seedssoak in ½ cup water for about 5 minutes
1cuphazelnutsblend to flour consistency
1/2cupgluten free flour
1tbspmaple syrup
1/2cupolive oil
Chocolate filling ingredients
2sweet potatoessteam in oven on 180c for 40 minutes or until soft, scoop out the flesh and allow to cool
1/2cupsoaked cashew nutssoak in water for 1 hour
7dried apricotssoak in water for 1 hour
4tbspraw cocoa powder
1tbspcoconut oil
5tbspcashew milkor other plant milk
1tspraw honey
Topping ingredients
raspberries
blueberries
strawberriesor other seasonal berries
liquid chocolatewarm up 1tbsp coconut oil, 1 tbsp cocoa powder and 1 tsp honey
Instructions
Preheat oven to 200c. Put all the ingredients into a bowl or mixer, and mix well. Make a round ball out of the dough and press into a 20cm cake form, lined with baking paper. Bake for 15-20 minutes and leave to cool before adding the toppings.