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8K9A1648[3]

Lemon Polenta Chocolate Drizzle Cake

Recipe courtesy of Raw Halo Chocolate

8K9A1648[3]

Ingredients

90g polenta

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

Instructions

1

Pre-heat the oven to 180*C

2

Prepare the flaxseed by adding them to the hot water and leave to set for around 10 minutes.

3

Mix the polenta, flour, almonds, salt, baking powder, and baking soda.

4

Pour in the lemon juice, zest of 3x lemons, maple syrup, almond mylk, coconut oil, and flaxseeds. Mix until well combined.

5

Pour the mixture in to a loaf tin and place in the oven for 35-40 minutes. Cool before decorating.

6

For the chocolate topping, melt the Raw Halo bars with the zest of 1x lemon for an extra kick.

7

Drizzle over in desired pattern and eat when set, or warm and melted.

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