AuthorNathan
RatingDifficultyBeginner

This recipe is an adapted version of Tania Hubbard's original Chocolate Chia Cake. This one has a little Changing Habits twist.

Yields8 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 4 tbsp Changing Habits Chia Seeds
 1 cup of filtered water
 1/2 cup Changing Habits Cacao Melts
 1 large banana
 1 cup hazelnut meal or almond meal
 125g Changing Habits Coconut Oil
 3/4 cup Changing Habits Rapadura Sugar - see below for low sugar alternative
 2 tsps homemade Homemade Vanilla Essence
 4 eggs
 1 tsp bicarb
 Low sugar alternative: Omit the rapadura sugar if you need to, and add in 1 1/2 cups of grated green apple, 10 drops of liquid stevia and 1 tbsp of Changing Habits Cinnamon
If you are suspicious of having the banana in the recipe still, the sugar will be released into the blood a lot slower due to the fat and protein content within the cake, so don't be scared. It also gives a delicious flavour.
For a delicious ginger and cinnamon spice...
 1 tbsp cinnamon
 1/2 - 3/4 tbsp dried ginger (taste the mix and add more if you like!)

1

Preheat the oven for 180 degrees Celsius.

2

Soak chia seeds in 1 cup of water until all water is absorbed.

3

While they are soaking, blend the cacao melts till fine, then add the banana to be blended as well (or you can mash the banana by hand). If you have a large blender, you can keep adding all the ingredients into the blender, or transfer the ingredients into a large bowl.

4

Combine all ingredients and blend or hand mix until well combined.

5

Line the cake tin with extra coconut oil or butter to prevent it from sticking, and pour the mix in. Bake in the oven for 35-45 minutes.

6

Take out of the oven and let it sit for about 5-10 minutes, smother with the icing/mousse and enjoy like this, or serve with seasonal fruit and dusted with extra cinnamon.

7

Yum!

Ingredients

 4 tbsp Changing Habits Chia Seeds
 1 cup of filtered water
 1/2 cup Changing Habits Cacao Melts
 1 large banana
 1 cup hazelnut meal or almond meal
 125g Changing Habits Coconut Oil
 3/4 cup Changing Habits Rapadura Sugar - see below for low sugar alternative
 2 tsps homemade Homemade Vanilla Essence
 4 eggs
 1 tsp bicarb
 Low sugar alternative: Omit the rapadura sugar if you need to, and add in 1 1/2 cups of grated green apple, 10 drops of liquid stevia and 1 tbsp of Changing Habits Cinnamon
If you are suspicious of having the banana in the recipe still, the sugar will be released into the blood a lot slower due to the fat and protein content within the cake, so don't be scared. It also gives a delicious flavour.
For a delicious ginger and cinnamon spice...
 1 tbsp cinnamon
 1/2 - 3/4 tbsp dried ginger (taste the mix and add more if you like!)

Directions

1

Preheat the oven for 180 degrees Celsius.

2

Soak chia seeds in 1 cup of water until all water is absorbed.

3

While they are soaking, blend the cacao melts till fine, then add the banana to be blended as well (or you can mash the banana by hand). If you have a large blender, you can keep adding all the ingredients into the blender, or transfer the ingredients into a large bowl.

4

Combine all ingredients and blend or hand mix until well combined.

5

Line the cake tin with extra coconut oil or butter to prevent it from sticking, and pour the mix in. Bake in the oven for 35-45 minutes.

6

Take out of the oven and let it sit for about 5-10 minutes, smother with the icing/mousse and enjoy like this, or serve with seasonal fruit and dusted with extra cinnamon.

7

Yum!

Chocolate Chia Cake – with a twist!
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