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Chocolate Chia Cake – with a twist!

Yields8 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

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

 4 tbsp 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 coconut oil
 3/4 cupChanging Habits Rapadura Sugar
 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
For a delicious ginger and cinnamon spice...
 1 tbsp Changing Habits Cinnamon
 1/2 - 3/4 tbsp Changing Habits Ginger Powder (taste the mix and add more if you like!)
Chocolate mousse
  chocolate salted caramel mousse or avocado and chocolate mousse

Preheat the oven for 180 degrees Celsius.


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


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.


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


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.


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.



Nutrition Facts

Servings 0

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