Fit - Nic

Ingredients (cake):

- 3 Tbs chia seeds

- 1.5 cups self raising flour

- 3/4 cup cacao powder

- 1tsp bicarb soda

- 1 cup organic almond meal

- 3/4 cup coconut sugar

- 1/2 cup macadamia oil

- 1.5 cups organic almond milk

Cream Cheese frosting:

- 1 tsp chia seeds

- 300g light philadelphia cream cheese

- 1Tbs organic butter

- Zest of one orange

- 1Tbs icing sugar (optional, can use another sweetener)

- Dark chocolate melts

- Fresh raspberries

Method:

Preheat the oven to 180 degrees celsius.

Line a brownie tin with baking paper.

Soak chia seeds in 1/2 cup of warm water for 10 mins until they form a thick gel. 

Sift flour, cacao and bicarb together in a large bowl. Stir in almond meal and sugar.

In a food processor, process the chia seeds, oil and half the milk until well combined. Add the flour mixture and process until blended. Add remaining milk and process until smooth. 

Pour mixture into the brownie tin and place in the oven to cook for 30-35mins (be careful not to overcook).

To make the frosting, place all the ingredients (except for the chocolate melts and raspberries) in a large bowl and use an egg beater to whisk the ingredients together. 

Once the cake is cool, use a circular cutter to cut out small circles. Then use a knife to split the circle in half width ways. Spread some of the cream cheese mixture on one little cake, top with the other half of the circular cake and ice the top. Place some extra orange zest and a chocolate button on top.

For the raspberry cakes, squash a fresh raspberry and melted chocolate to the middle layer before putting on the top layer.

Enjoy!

'Healthy body, Healthy Mind, Happy Life'