Lemon Polenta Chocolate Drizzle Cake
Recipe courtesy of Raw Halo Chocolate
55g ground almonds
75g buckwheat flour
¼ tsp salt
½ tsp baking powder
Juice of 4 lemons
Zest of 2 lemons
2 tbsp milled flaxseed + 5 tbsp hot water
½ cup maple syrup, honey or any other liquid sweetener (we used maple syrup)
¼ cup nut milk of choice (we used almond mylk)
2 tbsp coconut oil, melted
2x 35g bar Raw Halo Dark + Lemon & Himalayan Salt
Pre-heat the oven to 180*C
Prepare the flaxseed by adding them to the hot water and leave to set for around 10 minutes.
Mix the polenta, flour, almonds, salt, baking powder, and baking soda.
Pour in the lemon juice, zest of 3x lemons, maple syrup, almond mylk, coconut oil, and flaxseeds. Mix until well combined.
Pour the mixture in to a loaf tin and place in the oven for 35-40 minutes. Cool before decorating.
For the chocolate topping, melt the Raw Halo bars with the zest of 1x lemon for an extra kick.
Drizzle over in desired pattern and eat when set, or warm and melted.