FSF Recipes – Chocolate Sponge Cake

Posted on 22nd July, by Four Sigma Foods in FSF Blends, FSF Instants. Comments Off
FSF Recipes – Chocolate Sponge Cake

Preppin’
Line your 8-10 inch or 20-25 cm springform pan with parchment paper so its super-easy to transfer the cake to your cake platter.

Crush 3.5 dl or 1.5 cup of walnuts and sprinkle on the bottom of the pan.

Cake
- 300g fresh dates
- 4 ripe bananas
- 1 apple
- 1 dl or 1/2 cup of raw cacao powder
- 3 tsp of FSF Drive
- pinch of high-quality salt
- 1 dl or 1/2 cup of psyllium

Remove seeds and rinse the fresh, soft dates. Peel the bananas, wash and chop the apple in four pieces and blend all the fruits until smooth. Mix in the raw cacao powder, FSF Drive & pinch of salt. Finally add the psyllium husk and mix evenly. Spread the cake mixture on top of the walnuts into the springform pan. Psyllium absorbs all the liquid pretty quickly so the cake is instantly ready. Easy!

Chocolate layer
- 200g coconut oil
- 100g fresh dates
- 1 dl or 1/2 cup of raw cacao powder
- 1.5 dl or 3/4 cup of warm water or chaga tea
- 3 sachets of FSF Cordyceps
- pinch of high-quality salt

Remove seeds and rinse the fresh, soft dates. Coconut oil is easiest to scoop at room temperature when it’s soft. Blend all the ingredients in a blender until smooth. Place the cake in the freezer for 20 minutes to set. Transfer the cake to your cake platter.

Decorate the cake! Place raw cacao powder into fine-mesh sieve and tap to sprinkle the cacao evenly on top of the cake. Top with fresh lemon balm and serve with berries!

Recipe by: Maria Lönnqvist



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