Chocolate Raspberry Mud Cake

This recipe used the sweetlife Chocolate Fudge Brownie Mix as the base with added frozen Raspberries and a Gnash based on Avocado.  I have made this quite a few times now and it has always been well received, most people are very surprised when they find out what it is made of as it tastes great.

The Chocolate Fudge Brownie Mix contains xylitol, cocoa powder, whey protein isolate and psyllium husks which you mix up according to the instructions on the package with 3 eggs, 125g ricotta cheese, 30g sour cream (I use Greek yoghurt) and vanilla extract.  To this I add 200g of frozen Raspberries after all the mixing is complete and just before pouring into a 20cm round cake tin.  I find with the Raspberries you need to bake it for twice the time on the packet (but then I have a gas oven so maybe that is part of the difference?).

Now for the Gnash
1 ripe avocado
1/4 cup cocoa or raw cacao powder
1/2 cup pitted dates or raisins
1/4 cup maple syrup
1/4 cup coconut oil
Place all ingredients in a blender or food processor and … blend!

Once your cake is baked, let it cool completely then smother liberally in the gnash (I find it good to use the cake upside down so you are “icing” the bottom)…. enyoy      David

We usually have a stock of the Brownie mix at the clinic but you can also buy it on line from sweetlife directly, or occasionally you will find a health food shop which stocks it – I can’t work out why more of them don’t stock it, especially when you see all the yummy things you can make from it….

(see Tessa’s Moroccan Lemonade for an explanation of xylitol and why we like it as a natural sugar alternative)

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