Pecan & Date Butter Chocolate Cake


This cake is amazing and can be used as a brownie recipe as well which are a very handy bring-to-work snack. It's so fudgey and filling you can only eat a small piece.


  • 2 jars of Pecan & Date butter 
  • 220ml maple syrup (top quality)
  • 2 eggs
  • 50g raw cacao powder  
  • 1tsp baking powder  
  • 1tsp vanilla powder  
  • pinch of sea salt 


Preheat oven to 180°C and line a 20cm (8 in) diameter or 20x20cm square tin if making brownies.

Blend every in a blender or with a handheld mixer. Pour into the prepared tin and bake for 20min. Let cool completely before topping with coconut cream. 

For coconut cream: leave a tin of full fat coconut milk in the fridge overnight. Open carefully and scoop out all the cream that has risen to the top. Whip it like normal cream with a bit of stevia or coconut palm sugar.

I added some acai powder to it for extra health kick and that lovely lilac hew.