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Chocolate Cinnamon Chia Cake

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

A gorgeous, delicious, healthy cake that is great to eat anytime!
This recipe is an adapted version of Tania Hubbard's original Chocolate Chia Cake.

 4 tbsp Changing Habits Chia Seeds
 1 cup filtered water
 1/2 cup Changing Habits Cacao Melts
 1/2 cup hazelnut meal (or sunflower seed meal if nut free)
 1/2 cup Changing Habits Emmer Wheat Flour, sifted
 125g Changing Habits Coconut Oil
 Pinch Changing Habits Seaweed Salt
 3/4 cup Changing Habits Rapadura Sugar
 10 Changing Habits Dates, chopped
 1 vanilla bean, scraped
 4 organic eggs
 1/2 tsp baking soda
 1-2 tsp Changing Habits Ceylon Cinnamon
 Optional: Juice + zest of 1 orange or 2 shots of espresso coffee
Choc Ganache
 1/3 cup Changing Habits Cacao Melts
 1/3 cup organic coconut cream (the thick part)
 1 tbsp Changing Habits Coconut Oil
 Pinch Changing Habits Seaweed Salt
 Raw honey to taste
1

Preheat oven to 180C and grease and line a spring form cake tin, regular cake tin or muffin tray

2

In a bowl, mix chia seeds and water together. Set aside to thicken to a gel

3

In a bowl, mix the nut or seed meal, flour, sugar, salt, vanilla, cinnamon, dates and baking soda together

4

Melt coconut oil and cacao melts in small saucepan over low heat

5

Mix the wet ingredients into the dry mix and add eggs, chia gel and combine evenly. Mix through optional coffee or orange now.

6

Pour mixture into a cake tin and bake for 40 Minutes to 45 Minutes or until it springs back nicely and is cooked through. Remove from oven and allow to cool.

Ganache:
7

Melt cacao melts, coconut cream and coconut oil in small saucepan over low heat. Remove from heat and stir through salt and honey to taste.

8

Pour the ganache over the cooled cake evenly

9

Decorate with fresh berries, orange zest, shredded coconut, toasted nuts and seeds or edible flowers